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milk chocolate chunk cookies

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

Course: Dessert, Snack, Treat
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Chilling Time: 4 hours
Total Time: 22 minutes
Makes: 24 servings
Calories: 238 kcal
Author: Dédé Wilson

Ingredients:

  • 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)

Preparation:

  1. Whisk together flour blend, baking soda and salt to aerate and combine; set aside.
  2. 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.
  3. Position racks in upper and lower thirds of oven. Preheat oven to 375°F/190° Line two baking sheets with parchment paper.
  4. Form golf ball sized balls and place the cookies 8 per pan, spaced evenly apart. No need to press them down.
  5. 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.

Notes:

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.
Nutrition Facts
FODMAP IT!™ Milk Chocolate Chunk Cookies with Orange & Pecans
Amount Per Serving
Calories 238 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Cholesterol 18mg6%
Sodium 149mg6%
Potassium 7mg0%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 14g16%
Protein 3g6%
Vitamin A 25IU1%
Calcium 16mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.