Learn How to Make Low FODMAP Double Chocolate Shortbread Cookies
Do you know where the term” short” comes from when we talk about pastries (often pie dough, shortbread biscuits and cookies)? It refers to the fact that there is a large proportion of fat in relation to flour, which is the case with these deep, dark, scrumptious Low FODMAP Double Chocolate Shortbread Cookies.
Chocolate, Cocoa and FODMAPs
You might be looking at these images and thinking, “wow, those are really chocolaty…are they safe for me to have?” Great question! And the answer is YES, there are portions of white, milk and dark chocolates, as well as cocoa that you can have while following the low FODMAP diet.
Read more about white chocolate in our article All About White Chocolate.
Read more about milk chocolate in our article titled All About Milk Chocolate.
For dark chocolate, read our article All About Dark Chocolate.
And, for more about cocoa, read, you guessed it, check out All About Cocoa.
I LOVE chocolate and want to make sure you have all of the information that you need to make informed decisions.
As we all know by now, the amount that you eat is paramount. Portions count! So, stick with a max of 2 cookies. They are diminutive, but pack a huge chocolate wallop! Guaranteed!
Be sure to search for other Chocolate recipes using our Recipe Filter!
And, if you are making these around Valentine’s Day, be sure to read our article about navigating that holiday! PS: you CAN have some champagne!
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Low FODMAP Double Chocolate Shortbread Cookies
Our Low FODMAP Double Chocolate Shortbread Cookies are VERY chocolaty - and yet, still low FODMAP if you stick to two!
Low FODMAP Serving Size Info: Makes about 50 cookies; 25 servings; serving size 2 cookies
- 1 3/4 cups (254 g) low FODMAP gluten free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 1/2 cup (43 g) sifted Dutch-processed cocoa
- 1 cups (2 sticks; 226 g) unsalted butter, at room temperature, cut into tablespoon-sized pieces
- 1 1/4 cups (113 g) sifted confectioners’ sugar
- 1 tablespoon vanilla extract
- 1/3 cup (50 g) miniature semisweet chocolate morsels
- Preheat oven to 350°F/180°C. Line 2 half-sheet baking sheet pans with parchment paper; set aside.
- Whisk flour and cocoa together in a small bowl to aerate and combine; set aside.
- In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 4 minutes, scraping down the bowl as needed. Add confectioners’ sugar, beating until light and fluffy, about 4 minutes more, scraping down the bowl once or twice; beat in vanilla. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour mixture, mixing until well blended. This might take some time and will depend on the softness of your butter and the power of your mixer. Just keep mixing until well blended.
- Roll each cookie into a small 1-inch (2 cm) ball. This will go most quickly if you use a tiny scoop. Place cookies spaced evenly apart on sheet pans and press a few morsels onto the top of each cookie, then flatten each cookie using your fingers or palm to 1/2-inch (12 mm) thickness.
- Bake for about 15 to 20 minutes or until dry to the touch. They will not brown but you should be able to lift them gently from the parchment paper with a spatula without them breaking. Cool pans on racks. Store cookies in airtight containers at room temperature for up to 1 week.
- Some folks like the deep cocoa flavor of this dough so much that they would prefer it with no chips. This is a very tasty variation and the cookies can be baked without the mini chocolate bits. The cookies will look somewhat plain, but one taste and you are transported to chocolate heaven.