Low FODMAP Gingerbread Chocolate Chunk Cookies are spicy chocolate chunk cookies with the gingerbread flavors you crave, from molasses and spices.
Low FODMAP Serving Size Info: Makes about 2 dozen cookies; serving size 1 cookie
In a small bowl, whisk together flour, 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 molasses, then beat in vanilla and spices, and 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 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°C). Line two half sheet pans with parchment paper.
Bake for about 9 to 12 minutes, rotating pans front to back and from one rack to another, halfway through. Bake 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.
All recipes are based upon Monash University & FODMAP Friendly science at time of initial publication.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. 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.