Low FODMAP Tahini Chocolate Chunk Cookies
We are huge fans of chocolate chunk cookies, and our classicrecipe has been the #1 low FODMAP recipe online for years. Creating variations, such as our buckwheat version, peanut butter, and fresh mint, is a passion of ours. These Low FODMAP Tahini Chocolate Chunk Cookies will thrill halvah fans, and even if you have never tasted halvah (a classicMediterranean sesame candy), if you are a chocolate chip cookie fan, these will be a great addition to your repertoire. Chewy, with an elusive tahini flavor, and loads of luscious chocolate chunks. Low FODMAP and gluten-free, too.
Low FODMAP Serving Size Info: Makes 24 cookies; 1 cookieper serving; 24 servings.
Ingredients:
- 1 cup plus 1 tablespoon (150g) low FODMAP all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g, 1 stick) unsalted butter, at room temperature
- 1/2 cup (120 ml) well-stirred tahini, such as Soom brand
- 1/2 cup (99 g) sugar
- 1/2 cup 107 g) firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 280 g (10 oz) bittersweet chocolate, 60 % to 70% cacao mass, chopped into chunks, ¼-inch to 1-inch (6 mm to 2.5 cm)
- Maldon salt, or other large flaky salt, optional
Preparation:
-
In a small bowl, whisk together the flour, baking soda, and salt; set aside.
-
In the bowl of a stand mixer fitted with a flat paddle, beat the butter, tahini, sugar, brown sugar, egg, egg yolk, and vanilla on medium speed for about 3 minutes, until creamy and smooth. (If using a hand-held electric mixer, your time frame will be longer; simply use visual cues).
-
Add half of the dry mixture, turn the mixer on to low speed to begin to incorporate, then add remaining flour mixture and beat until halfway mixed in. Add the chocolate chunks and continue to mix until the thoroughly incorporate. Wrap with plastic wrap, pressing wrap into cookie dough, and refrigerate overnight.
-
Position racks in upper and lower third of oven Preheat the oven to 325ºF (165ºC). Line two half-sheet pans with parchment paper.
-
Use spoons or a cookie scoop to drop dough onto pans; we do 9 per pan. We love the Zeroll scoops (called EZ Dishers) and the #2040 size creates the size cookies shown. The balls of dough will be roughly between walnut and golf ball size.
-
Bake them for 6 minutes, then rotate the racks front to back and upper to lower and vice versa. Check after 5 more minutes. For slightly chewy cookies with crispy edges, you want to pull the cookies when the centers are decidedly lighter than the edges. The edges will be golden brown; the centers will be pale and slightly soft. There is residual heat on the pans and the cookies will continue to “cook” a bit after removing from the oven. Immediately place pans on racks and cool cookies completely. While cooling, sprinkle with salt, if using. One of the pans will be recycled for the last bit of dough.
-
Cookies are at their very best the day they are baked, but they may be stored in an airtight container at room temperature for up to 3 days. (I have frozen them, but they will not be as great as fresh baked).
Notes:
FODMAP Information
All recipes are based upon Monash University & FODMAP Friendly science at time of initial publication.
• Brown Sugar: Brown sugar has been lab tested by both Monash University and FODMAP Friendly. There are many kinds of brown sugar, from cane to beet (to blends) to Muscovado and more, which we discuss in our Explore An Ingredient: Sugar. Unfortunately, there is no information about what kind of brown sugars were lab tested. Monash gives us a low FODMAP amount of 1/4 cup or 40 g but no further information. In addition, in private correspondence with Monash University we know that there are amounts larger than 40 g that would be considered low FODMAP. FODMAP Friendly gives us a low FODMAP amount of 13 g. Dark brown Muscovado sugar does appear in a product lab tested and certified low FODMAP by FODMAP Friendly, so we do know there is a low FODMAP amount.
• 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 used to give it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are/were 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. Currently FODMAP Friendly lists butter as containing no FODMAPs, which is more accurate to FODMAP content, and does not overlay government guidelines. 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. FODMAP Friendly has also lab tested dark chocolate, milk and white chocolate. Their lab tests place low FODMAP servings for dark chocolate at 30 g, with a max low FODMAP serving size of 102 g (that contains dairy). Milk chocolate is 30 g with a 42 g max serve; white chocolate is also 30 g with a max low FODMAP serve of 42 g.
• Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
• 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. As the fructose is never in excess of the glucose, white sugar will never be high FODMAP, even in large amounts.
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.
