Cookies with a History!
These cookies have followed Dédé for 30 years. Let us explain. She came up with the first version of Milk Chocolate Chunk Cookies with Orange & Pecans in 1986 when she was developing recipes for the Black Sheep Deli & Bakery in Amherst, MA. Robin was managing the store and Dédé was back in the kitchen turning out cakes and cookies, soups and salads – actually kinda like now! But we digress…
The original was not gluten free and featured candied orange peel – and we made them in a huge size! People loved them so much that when Robin and Dédé left to open their Harvest Moon Bakery, also in Amherst, they took the recipe with them, but because the cookies were so beloved, bakers at the Black Sheep continued to make them. It was like the cookie was bigger than any one of us. Hey, spread the love, that’s what we say.
Into the GF and Low FODMAP World
So when FODMAP Everyday was conceived, well, the cookie HAD to be included. It had never NOT been part of our lives! We had to FODMAP IT!™. Turns out that it works very well as a gluten-free version.
We think that the candied orange peel would most likely be tolerated by FODMAPers, but it hasn’t been tested, so we substituted grated orange zest instead. Not that that has been tested either, but at least you are eating less of it than the candied chunks. Being a FODMAPer means making choices, picking battles, trying things and taking notes! Try one cookie, or even a half and see how you do. And check out our recipe for White Chocolate Espresso Chunk Cookies as well.
But What About the Milk Chocolate?
Oh yeah, we almost forgot! Read All About Milk Chocolate. You will be pleasantly surprised to know that YES you can have some milk chocolate every now and then. In that article we show you in pictures how much milk chocolate is low FODMAP approved – which is a handy thing to know.
Low FODMAP Recipes Created Just For You!
We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.
Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – several hundred and counting.
FODMAP Everyday®Low FODMAP Recipes At A Glance:
- FODMAP Everyday®is accredited by FODMAP Friendly.
- Dédé is low FODMAP trained by Monash University.
- Dédé is also individual accredited as a recipe developer and FODMAP educator by FODMAP Friendly.
- We maintain our own professional Test Kitchen.
- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
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FODMAP IT!™ Milk Chocolate Chunk Cookies with Orange & Pecans
These are indulgent milk chocolate chunk cookies that can be enjoyed on a low FODMAP diet - if you stick to serving size recommendations.
Low FODMAP Serving Size Info: Makes about 2 dozen cookies; serving size 1 to 2 cookies
- 2 1/3 cups (338 g) gluten free all-purpose flour; such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Blend
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks; 226 g) unsalted butter, at room temperature, cut into pieces
- 1 cup (213 g) firmly packed light brown sugar
- 1/2 cup (99 g) sugar
- 1 tablespoon finely grated orange zest, made with a rasp style zester
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 8 ounces (225 g; about 1 1/2 cups) milk chocolate chunks, cut into approximately 1/2 inch (12 mm pieces; we like Callebaut or Scharffen Berger)
- 1 cup (100 g) lightly toasted whole pecans, chopped (optional)
Whisk together flour blend, baking soda and salt to aerate and combine; set aside.
Beat butter with electric mixer on medium-high speed in a large bowl until creamy. Add brown sugar and sugar and beat until lightened, about 3 minutes, scraping down bowl as needed. Beat in orange zest and vanilla, then beat in eggs one at a time allowing each one to be incorporated before adding the next. Beat in the dry mixture until a few streaks of flour remain. Add chocolate and pecans and beat just until combined. Cover the bowl and chill for at least 4 hours but preferably overnight.
Position racks in upper and lower thirds of oven. Preheat oven to 375°F/190° Line two baking sheets with parchment paper.
Form golf ball sized balls and place the cookies 8 per pan, spaced evenly apart. No need to press them down.
Bake for about 9 to 12 minutes or until lightly browned with the edges firmer than the centers, which should be soft. The cookies firm up tremendously upon cooling. Cool cookies completely on pans set on racks. (Make subsequent batches with cooled pans). Cookies are best served the same day but may be stored at room temperature in an airtight container for up to 3 days.
If You Can Tolerate
- Fructans: If you have passed the fructan wheat Challenge you can use unbleached all-purpose flour instead of the gluten-free. Use weight measurements to make this substitution for best results and note that the cookies will no longer be gluten-free.