Our low FODMAP Vegan Chocolate Chunk Cookies are chocolaty, chewy, sweet, but not-too-sweet, gluten-free, low FODMAP, vegan – oh yeah, and did I mention chocolaty?
Easy To Make Vegan Chocolate Chunk Cookies
We think our Low FODMAP Vegan Chocolate Chunk Cookies are the best ever! And we are firm believers that if you follow a vegan diet, and happen to be low FODMAP, too, that you should be able to have chewy, chocolaty chunky cookies anytime you want. Now you can with our low FODMAP recipe.
In fact, we have an awesome article titled, Can A Vegan or Vegetarian Go Low FODMAP? that you might enjoy reading.
Quick & Easy One-Bowl Cookies
We know that you all love desserts – especially chocolate desserts. And when they are one-bowl wonders you have told us that is even better! (See our One-Bowl Peanut Butter Cookies, One-Bowl Chocolate Chunk and One-Bowl Oatmeal Cookies). Now, with our Low FODMAP Vegan Chocolate Chunk Cookies, all of you vegan chocolate lovers can have a decadent, yet easy treat, too.
FODMAP IT!™ Vegan Chocolate Chunk Cookies
Erin Patinkin & Agatha Kulaga of Ovenly bakery in Brooklyn came up with the original vegan recipe, which we put through our FODMAP IT!™ process.
Vegan & Gluten-Free
Their original vegan chocolate chunk cookie was not gluten-free. Our version is and we have also tweaked the flour volume, as well as the weight of both types of sugar.
We have specified vegan chocolate, since not all dark chocolate is, and that is a major selling point of this recipe. More below in the section about chocolate.
Let’s Talk Fat & FODMAPs
FODMAPs are carbohydrates and as such, fats do not contain any FODMAPs. This means that butter, margarine and oils are allowed on the low FODMAP diet. Most chocolate chunk cookie recipes use butter, but being a vegan recipe, we are using oil in this recipe for Low FODMAP Vegan Chocolate Chunk Cookies.
The choice of oil is up to you. I have become a huge fan of rice bran oil. I went through a phase where I popped a lot of popcorn on the stovetop with oil and I found that the popped kernels were neutral enough tasting that I could really taste the flavor of the oil being used. Rice bran oil – by FAR – has the cleanest taste, and so I have found myself reaching for it more often for more applications. Think stir-fries, neutral vinaigrettes, etc.
All About Chocolate & FODMAPs
If you are a chocolate fan, you can read our articles All About Dark Chocolate, All About Milk Chocolate and All About White Chocolate. The FDA allows dairy products in dark chocolate, so you have to read labels.
Also, some vegans will avoid cane sugar as it is processed using bone char, even though no bone is in the sugar end-product, but I leave that to you to decide where you want to draw your line.
Take Your Time
You need patience with this recipe. Luckily, the bulk of the time is an overnight sit in the fridge, so it isn’t hands-on time.
As with many drop cookies, both chocolate chip style and oatmeal, an overnight refrigerated rest often improves the dough. The dry ingredients are able to hydrate with the liquid ingredients creating an overall better textured dough in the finished product.
Ingredients for Low FODMAP Vegan Chocolate Chunk Cookies
Here is what you need to make our cookies:
Low FODMAP Gluten-Free All-Purpose Flour – We use our favorite commercial blend from Bob’s Red Mill. If you want to make your own, we have our own DIY, too. Easy to make and you can store some for later.
Sugars – Sugar is low FODMAP and for this recipe we use a blend of white and light brown. The combo gives just the right amount of rich brown sugar flavor and moisture.
Eggs – NO! Of course not! These are vegan! (That was just a test).
Oil – A neutral flavored vegetable oil is the fat of choice for this recipe. I like rice bran oil as I find it’s flavor to be the lightest and mildest, but you could use sunflower, canola or even a blended vegetable oil.
Baking Powder – Use gluten-free, if following a GF diet. we always do. I am partial to Rumford. It is GF, aluminum-free and double-acting. Double-acting means it reacts when combined with liquid (in dough) and again when exposed to oven heat for maximum oomph.
Baking Soda – Make sure yours is fresh. It should bubble when combined with a little vinegar. Always store in an airtight container.
Salt – For baking we always use fine grained table salt. (For cooking, I like kosher).
Water – Yes, water! Adds a certain je ne sais quoi to these vegan cookies.
CHOCOLATE! – Dark chocolate. Read labels to make sure it is vegan. For supermarkets finds, I like Lindt 70% Excellence bars. Curiously, in our markets, they are in the candy aisle, not the baking aisle. Hunt them down! Note that Ghiradelli dark chocolates contain dairy products.
Let’s Make Low FODMAP Vegan Chocolate Chunk Cookies
Whisk your dry ingredients together to aerate and combine, as seen below. Tossing the chocolate chunks into this dry mixture will help them stay evenly distributed within the cookie dough.
In a separate large bowl, whisk together the brown sugar, sugar, oil and water until creamy. No need for an electric mixer! I used one, but this recipe is really just as easy made by hand with a whisk and silicone spatula. You can see this mixture combined, below.
Now beat the dry mixture into the wet, just until no floury streaks remain.
Now the important part: Cover bowl with plastic wrap and refrigerate overnight! Don’t skip this step! (More info below in recipe).
Use a scoop to create perfectly round cookies – and to keep the yield in check and to help them bake evenly. Below you can see the cookie dough scooped out on the parchment lined pans.
For cookies I always use heavy-duty aluminum pans called “half-sheet” pans. They conduct heat well and never warp. Below is a pic of the scoop that I used.
Now you are ready to make low FODMAP vegan chocolate chunk cookies!
Low FODMAP Vegan Chocolate Chunk Cookies
Low FODMAP Vegan Chocolate Chunk Cookies that happen to also be gluten-free! Super chocolaty, chewy and easy to make.
Low FODMAP Serving Size Info: Makes approximately 18 cookies; serving size 1 cookie
- 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 teaspoon baking powder; use gluten-free if following a gluten-free diet
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces (225 g; about 1 ¼ cups) vegan dark chocolate chunks, preferably about 60% to 65% cacao mass, cut into approximately ¼-inch to ½-inch pieces (6 mm to 12 mm); some shards are okay
- 1/2 cup (107 g) firmly packed light brown sugar
- 1/2 cup (99 g) sugar
- 1/2 cup (120 ml) plus 1 tablespoon neutral vegetable oil such, as rice bran (my preference), canola, or vegetable oil
- 1/4 cup (60 ml) plus 1 tablespoon water
- Kosher salt or flaky sea salt such as Maldon for garnish; optional
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt to aerate and combine. Add the chocolate chips to the flour mixture and toss to coat; this will help them incorporate and suspend evenly in the dough.
In a separate large mixing bowl whisk together the sugar, brown sugar, oil and water until smooth and a bit creamy, about 1 to 2 minutes.
Add the flour mixture to the sugar mixture using a partial folding action/partial stirring action with a large wooden spoon or silicone spatula until no floury streaks remain, but do not over mix. Cover the bowl with plastic wrap and refrigerate the dough for at least 12 hours and up to 24. It is vital not to skip this step.
Position racks in upper and lower third of oven. Preheat the oven to 350°F (180°C). Line two half-sheet baking pans with parchment paper.
Remove dough from the refrigerator and portion dough into 2-inch (5 cm) mounds. I like to use a Zeroll #40 scoop for a perfectly round result. If the dough is very crumbly, scoop out small amounts and work with your hands a little bit until the balls hold their shape as in the images. We recommend freezing the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking (see Tips). Sprinkle a tiny bit of coarse salt on each cookie, if you like.
Bake for about 10 to 12 minutes, or until the edges are just golden. Do not overbake; the centers should be a bit soft. Cool pans on racks. Let cool completely before serving. Store cookies in airtight containers for up to 3 days at room temperature.
- OK, so you might be wondering how you are supposed to freeze the cookies AFTER they are doled out on their sheet pans. You have to make room in the freezer first! I understand that this might not be possible for everyone, and the cookies will work without this step. They will just retain a much nicer, more professional looking round shape if you can swing it.
Our recipes are based on Monash University and FODMAP Friendly science.
- 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. Pay attention to recommended serving sizes of cookies.
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.
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.
Tell Us What You Think
21 comments for “Low FODMAP Vegan Chocolate Chunk Cookies”
Hello, I was just wondering if I could use oat flour in this recipe?
Dani, you could try it, but it will greatly change the outcome. The delightfully chewy centers with crisp edges will not be the same.
Bob mills 1:1 flour is bean flour,that isnt low fodmap..
Hi there. The Bob’s that contains bean flour is not their 1 to 1. You are thinking of this product, which is NOT recommended. We like THIS ONE. If you follow the links in our recipes you will be brought to the correct ingredients.
When I halved the recipe, the cookies came out too oily. Sadly, I had to throw them out.
Sorry to hear that! We have made them dozens of times and know the recipe is correct and halving it should not be an issue. Double check that you are using the exact ingredients called for, chilling the dough, etc. Maybe review how we measure flour? That’s all I can suggest! As you can see in the images, they come out nice and plump and chocolaty.
I’d like to freeze these to keep on hand for when the craving hits! Would it be best to freeze the raw rolled dough till ready to bake, and then just bake as usual? Or freeze the baked cookies and thaw when ready to eat?
This recipe is not your typical chocolate chunk cookie – which I would have advice about. This one’s texture is particular, as is the preparation process. I have no answers for you that are tried and true. I guess I would try it two ways: I would chill, shape and freeze those patties…and I would try freezing them baked. Just do not overbake…and maybe rewarm?
I’ve baked these twice now and my whole family loves them. Thank you for this recipe!
these sucked. i made them exactly following the recipe and i got superthin, oily cookies that didn’t even taste good:(
So sorry that was your experience! As you can see in the images, they can hold their shape quite nicely if you follow directions for specific ingredients and technique – and if you use great chocolate I cannot image how they wouldn’t taste fabulous! Maybe try again, or if this recipe is not to your liking, we have others for you. If you did use all the exact ingredients called for, perhaps look at technique? Look at measuring equipment and technique, for instance. You might find some info there.
I’ve used 120 ml of sunflower oil, without the measuring cul, only my dough (now in the fridge) looks to oily.
After that I have measured 1/2 cup sunflower oil on the scale, it says 70 ml.
What can I do now to save my dough? Haha
Hi Audrey, I am not sure what you mean. The scale would be for weight, not volume. As you can see in the images, the dough is not oily in the end IF made as suggested. A few folks have had issues and I suspect it is because there is a different flour being used or measuring has gone awry. Our principle measuring in the Test Kitchen is volume, BTW. I have made these many times and they always work so I am at a bit of a loss.
I used sunflower too . My cookies turned out good, they spread a little and had a plump middle, at first I thought oh darn but then we tried them, we loved them. The outside was crispy and crunchy but when you got to the middle it was moist and chewy. By the way my boyfriend does not know these are low fodmap or gluten free and he said they were the best cookies I’ve ever made. We’ve been together for 22 years.
Fantastic! They are “weird” in the sense that they do not act or look like regular, but ITA about one you give them a bite, if they are made correctly as you did, they are phenomenal! Hi to the BF!
I just removed my dough from fridge and it is hard as a rock. cannot scoop it i tried to break up it just crumbles. any way to save it? should I leave out for a while ? i followed recipe exactly. except i only had safflower oil.
Don’t worry! (Unless the flour was not measured correctly). Work it with your hands a little bit. Scoop it out, the warmth of your hands will help make a cohesive ball. You CAN salvage for sure.
Came out way too oily. I used the weight measurements given and am wondering if the gram measurement was not correct (I have seen this before in recipes). I added a lot more flour (used Bob’s as specified) and then spread the dough in a 9×13 pan. In the oven now, not sure it’ll come out edible.
This recipe works beautifully when followed. Promise! That’s how we got the great looking cookies in the images. Many people tweak with different ingredients or different measuring equipment. Anything will throw this recipe off. It does not have a lot of tolerance one way or another. I would try again, if you are willing, and really stick to the description, temperatures etc. Are you using commercial weight half sheet pans? Is your oven calibrated? A few things to consider as well.
I was so excited to try these but they were so oily!
So sorry you didn’t have success. As you can see in the images, they are not oily at all if the directions are followed, which means using all of the exact ingredients called for and following the techniques. The chilling time is necessary, and the part in the recipe where I describe working it with your hands might be something that has to take place. If all of that is followed, you will get cookies that look just like the photos.