Low FODMAP Coconut Chocolate “Cookie Dough” Blondies are insanely rich and moist. They are a little coconut-y, a little more chocolaty and overall very cookie dough-like. If you do not like “cookie dough” as a flavor and texture, please choose another recipe. If you are a “cookie dough” fan? These are going to be thrill you. Quick and easy to make in one bowl, too.
Why Are These Called “Cookie Dough”?
Let me explain why these are called Low FODMAP Coconut Chocolate “Cookie Dough” Blondies. I had intended on creating a coconut and chocolate bar and after the first version cooled and I cut into them I saw that they were very moist and rich. One taste and my first thought was, “cookie dough”. They had that texture, flavor and look. The coconut and chocolate were secondary to the “cookie dough” experience.
This is not what I intended, so I was going to scrap them. I seriously wasn’t even going to take pictures of them. But I snapped a few on my iPhone and presented them to my Low FODMAP for FOODIES Facebook group and asked their opinion. Should I keep them? Should we embrace their “cookie dough” persona? Would using “cookie dough” in their name help folks understand what they are?
Cookie Dough Lovers United
OH MY! It was an early Saturday morning and I didn’t even know who was online. In seconds, very strong opinions started pouring in. The very first came from Rosemary A. who said, “Mmmm, I don’t care what you call them as long as I can get that recipe!”
Fetta L. followed up with, “Damn! Wouldn’t care what they were called…I’d be all over them!” In very short order I had my answer. Every single comment was resoundingly positive.
And so, here they are.
Caveat: These Are RICH
OK, how did I get a “cookie dough” texture? Butter, lots of butter (the recipe is correct. You will be using 1 cup/226 g). And sugar. Now, neither of these ingredients are an issue from a FODMAP perspective, but fat as well as sugar can both be IBS triggers. You HAVE to know YOUR tolerances before you dive in to such a rich treat such as these “cookie dough” blondies.
Watch Your Portions
The batter is baked in a 9-inch (23 cm) square pan and I recommend cutting them into at least 20 bars (5 by 4 grid). You could even go for 25 bars (5 by 5 grid). These are so rich that a small portion is plenty from a sweet-tooth point of view as well as just being satisfying overall.
How To Make “Cookie Dough” Blondies
Preheat oven to 350°F (180°C). Line a 9-inch (23 cm) square metal baking pan with parchment paper so that it overhangs two sides.
Melt the butter in a microwave safe bowl that is large enough to accommodate all of your ingredients.
Whisk in the sugar and vanilla extract.
Then whisk in the eggs and extra yolk.
Keep whisking until it looks well blended, as shown below.
Add flour and salt, switch to a silicone spatula and fold in until ingredients are partially combined.
Add coconut and chocolate chunks, reserving about one-quarter of each…
…and fold together until thoroughly mixed.
Scrape into prepared pan and smooth with a small offset spatula.
Scatter remaining coconut and chocolate chunks on top.
Bake for about 25 to 35 minutes or until a toothpick inserted in the center shows a scant few crumbs clinging.
Cool pan on rack. Use overhanging paper to help remove brownies from pan.
Cut into 25 bars.
Low FODMAP Coconut Chocolate “Cookie Dough” Blondies
Low FODMAP Coconut Chocolate “Cookie Dough” Blondies are insanely rich and moist. They are a little coconut-y, a little more chocolaty and overall very cookie dough-like. If you do not like “cookie dough” as a flavor and texture, please choose another recipe. If you are a “cookie dough” fan? These are going to be thrill you. Quick and easy to make in one bowl, too.
Low FODMAP Serving Size Info: makes 9-inch (23 cm) square pan; 25 blondies; 1 blondie per serving
Ingredients:
- 1 cup (226 g; 2 sticks) unsalted butter, cut into pieces
- 1 2/3 cups (354 g) firmly packed light brown sugar
- 1 tablespoon vanilla
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 ¾ cups (254 g) plus 1 tablespoon low FODMAP gluten-free all-purpose flour, such as Bob Red Mill’s 1 to 1 Gluten Free Baking Flour
- 1/4 teaspoon salt
- 8- ounces (225 g) semisweet chocolate chunks, such as Enjoy Life
- 1 cup (75 g) sweetened flaked coconut
Preparation:
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Position rack in middle of oven. Preheat oven to 350°F (180°C). Line a 9-inch (23 cm) square metal baking pan with parchment paper overhanging two sides. Coat paper and pan with nonstick spray.
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Melt the butter in a large microwave safe bowl in your microwave. I cover the butter with the waxed paper from the butter stick to keep it from splattering. (If you don’t have the use of a microwave you can melt the butter on the stove in a small pot then transfer to a mixing bowl).
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Whisk in the sugar and vanilla, then whisk in the eggs and yolk one at a time until absorbed. Switch to a large silicone spatula and fold in the flour and salt until ingredients are partially combined and a few floury streaks remain. Add about three-quarters of each the chocolate and coconut.
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Scrape into prepared pan, smooth the top if necessary, then scatter remaining chocolate chunks and coconut evenly on top. Bake for approximately 25 to 35 minutes or until a toothpick inserted in the center shows just a few moist crumbs clinging. Cool pan on rack. Use overhanging parchment to remove brownies from pan and cut into a 5 by 5 grid to make 25 blondies. These “cookie dough” blondies are amazing served right away but may also be wrapped airtight and stored at room temperature for 2 days or frozen, well wrapped, for up to one month.
Notes:
Tips
• These blondies freeze very well. Wrap them individually with plastic wrap then place those in a zip-top bag and remove the air. Freeze for up to 1 month. I even like them straight out of the freezer, when very cold.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
- Chocolate: Monash University has lab tested dark, milk and white chocolate all have low FODMAP amounts: 85% dark at 20 g; dark at 30 g; milk at 20 g; white at 25 g.
- Dried Coconut: Dried coconut has been lab tested by both FODMAP Friendly and Monash University. Monash states has established that the low FODMAP amount is ½ cup (30 g).
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Just to confirm:
1 TABLESPOON vanilla?
I LOVE vanilla and often put in a little extra, but most recipes call for teaspoons not tablespoons so I just wanted to be sure.
Thanks!
Yes it is correct
They are very soft and ‘wet’ seeming in the middle. When I pick up the sides of the parchment they kinda fold in the middle and I have to support the squishy middle with a spatula to lift them. The toothpick came out clean and oiky, no crumbs. The edges are browned and more dry/formed/solid. Are they done? I used an 8 X 11.5 pan and they cooked for like 35+ minutes. They smell devine and we can’t wait to eat them, but I just put them back in the oven for a little longer just to be sure they were cooked through. Hope I’m not running them. 🙂
Kim, as you can see from the image, they are very moist, hence the “cookie dough” title. I did go to lengths in the recipe headnote to explain what to expect. Any variation when baking can have a dramatic affect and you used a different sized pan than is called for. That alone could throw the recipe off negatively. By now they are out of the oven. How did it go one cooled? If you like to bake I suggest our 275 ebook Low FODMAP Baking, which for a few bucks has a ton of information, including info on the importance of equipment and substitutions. BTW if you are going to bake a lot I suggest buying some new pans. None of these recipes are developed for the size pan you have.
Thanks Dede! They were DELICIOUS! I do have a 9X9 pan but I’m guessing it must have had something else in it that day. Should probably invest in a second one. 🙂 Anyway, thank you so much for your patience with all my questions, and for such a delicious recipe. These are my Go To treats and I am baking a second batch right now for gifting. Thanks again! Happy New Year!
Well, glad they worked! Are you freezing them to keep on hand?