Low FODMAP Coconut Chocolate “Cookie Dough” Blondies
Low FODMAP Coconut Chocolate “Cookie Dough” Blondies are insanely rich and moist. They are a little coconut-y, a little more chocolaty and overall very cookie dough-like. If you do not like “cookie dough” as a flavor and texture, please choose another recipe. If you are a “cookie dough” fan? These are going to be thrill you. Quick and easy to make in one bowl, too.
Low FODMAP Serving Size Info: makes 9-inch (23 cm) square pan; 25 blondies; 1 blondie per serving
Ingredients:
- 1 cup (226 g; 2 sticks) unsalted butter, cut into pieces
- 1 2/3 cups (354 g) firmly packed light brown sugar
- 1 tablespoon vanilla
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 ¾ cups (254 g) plus 1 tablespoon low FODMAP gluten-free all-purpose flour, such as Bob Red Mill’s 1 to 1 Gluten Free Baking Flour
- 1/4 teaspoon salt
- 8- ounces (225 g) semisweet chocolate chunks, such as Enjoy Life
- 1 cup (75 g) sweetened flaked coconut
Preparation:
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Position rack in middle of oven. Preheat oven to 350°F (180°C). Line a 9-inch (23 cm) square metal baking pan with parchment paper overhanging two sides. Coat paper and pan with nonstick spray.
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Melt the butter in a large microwave safe bowl in your microwave. I cover the butter with the waxed paper from the butter stick to keep it from splattering. (If you don’t have the use of a microwave you can melt the butter on the stove in a small pot then transfer to a mixing bowl).
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Whisk in the sugar and vanilla, then whisk in the eggs and yolk one at a time until absorbed. Switch to a large silicone spatula and fold in the flour and salt until ingredients are partially combined and a few floury streaks remain. Add about three-quarters of each the chocolate and coconut.
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Scrape into prepared pan, smooth the top if necessary, then scatter remaining chocolate chunks and coconut evenly on top. Bake for approximately 25 to 35 minutes or until a toothpick inserted in the center shows just a few moist crumbs clinging. Cool pan on rack. Use overhanging parchment to remove brownies from pan and cut into a 5 by 5 grid to make 25 blondies. These “cookie dough” blondies are amazing served right away but may also be wrapped airtight and stored at room temperature for 2 days or frozen, well wrapped, for up to one month.
Notes:
Tips
• These blondies freeze very well. Wrap them individually with plastic wrap then place those in a zip-top bag and remove the air. Freeze for up to 1 month. I even like them straight out of the freezer, when very cold.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
- 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; milk at 20 g; white at 25 g.
- Dried Coconut: Dried coconut has been lab tested by both FODMAP Friendly and Monash University. Monash states has established that the low FODMAP amount is ½ cup (30 g).
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
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.