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Low FODMAP Chocolate Crinkle Cookies
These Low FODMAP Chocolate Crinkle Cookies are just like the classic version, but ours are LOFO and GF!
Low FODMAP Serving Size Info: Makes 40 cookies; serving size 2 cookies; 20 servings
Prep Time: 10 minutes
Cook Time: 12 minutes
Chilling Time: 6 hours
Total Time: 6 hours 22 minutes
Makes: 20 Servings
Calories: 110 kcal
Ingredients:
- 2 1/2- ounces (70 g) unsweetened chocolate, finely chopped
- 4 tablespoons (1/2 stick; 57 g) unsalted butter, cut into pieces
- 1 cup (145 g) low FODMAP gluten-free, all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 teaspoon baking powder; use gluten-free if following a gluten-free diet
- 1/8 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (198 g) sugar
- 1/2 teaspoon vanilla extract
- ½ cup (45 g) sifted confectioners’ sugar
Preparation:
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Melt chocolate and butter together in top of a double boiler or in the microwave until about three-quarters of the way melted. Remove from double boiler or microwave and stir until completely melted and smooth.
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Meanwhile, stir flour, baking powder and salt together in a bowl to aerate and combine; set aside.
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Beat the eggs, sugar and vanilla in a mixing bowl with an electric mixer on high speed until thick and fluffy. Whisk chocolate/butter mixture until smooth and beat into to egg mixture until the batter comes together, scraping down the bowl once or twice.
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Turn machine off, add about one-third of the flour mixture, then turn machine onto low-speed. Gradually add remaining flour, mixing just until blended, scraping down bowl once or twice. Cover with plastic wrap and refrigerate at least 6 hours or overnight or until firm enough to roll.
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Position racks in upper and lower third of oven. Preheat oven to 350°F (180°C). Line three half-sheet rimmed baking pans with parchment paper.
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Sift some confectioners’ sugar into a small bowl; set aside.
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Roll dough between your palms into small balls, about 1 ¼-inches (3 cm) across. I like to use a tiny cookie scoop to make this part go quickly. Then roll the balls in confectioners’ sugar to coat completely. Place balls on prepared pans 2-inches (5 cm) apart and gently flatten just enough so they don’t roll off the sheet if necessary. (I usually don’t. Just take care when transferring pans to oven). You will bake two pans at a time.
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Bake for about 10 to 12 minutes, rotating pans front to back and upper rack to lower rack halfway through, until puffed, crackled in appearance, and the surface is dry to the touch. The centers will still feel somewhat soft. You should be able to gently lift the edge of a cookie up from the sheet with a spatula. Slide parchment onto racks to cool cookies completely. Cookies may be stored in single layers, separated with parchment, at room temperature in an airtight container for up to 1 week.
Notes:
Tips
- Chocolate Orange Crinkle Cookies: Add 1 teaspoon finely grated orange zest to the sugar/egg mixture. Roll in confectioners’ sugar or cocoa.
- Chocolate Cinnamon Crinkle Cookies: Add ¼ teaspoon cinnamon to the sugar/egg mixture. Roll in confectioners’ sugar or cocoa.
- Chocolate Peppermint Crinkle Cookies: Add 1/8 teaspoon pure peppermint oil to the sugar/egg mixture. This is not the same as peppermint extract and will give you incredibly minty, chocolaty cookies.
- Chocolate Spice Crinkle Cookies: Add ¼ teaspoon allspice to the sugar/egg mixture. Roll in confectioners’ sugar or cocoa.
- Chocolate Molasses Crinkle Cookies: Use firmly packed brown sugar instead of white and add ¼ teaspoon each of cinnamon and powdered ginger to the sugar/egg mixture. Roll cookies in raw sugar, as seen in images.
Nutrition Facts
Low FODMAP Chocolate Crinkle Cookies
Amount Per Serving
Calories 110
Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 38mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 10g11%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.