Low FODMAP Vegan Chocolate Chunk Cookies
Low FODMAP Vegan Chocolate Chunk Cookies that happen to also be gluten-free! Super chocolaty, chewy and easy to make.
Low FODMAP Serving Size Info: Makes approximately 18 cookies; serving size 1 cookie
Ingredients:
- 1 3/4 cups (254 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 1 teaspoon baking powder; use gluten-free if following a gluten-free diet
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces (225 g; about 1 1/4 cups) vegan dark chocolate chunks, preferably about 60% to 65% cacao mass, cut into approximately ¼-inch to ½-inch pieces (6 mm to 12 mm); some shards are okay
- 1/2 cup (107 g) firmly packed light brown sugar
- 1/2 cup (99 g) sugar
- 1/2 cup (120 ml) plus 1 tablespoon neutral vegetable oil such, as rice bran (my preference), canola, or vegetable oil
- 1/4 cup (60 ml) plus 1 tablespoon water
- Kosher salt or flaky sea salt such as Maldon for garnish; optional
Preparation:
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In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt to aerate and combine. Add the chocolate chips to the flour mixture and toss to coat; this will help them incorporate and suspend evenly in the dough.
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In a separate large mixing bowl whisk together the sugar, brown sugar, oil and water until smooth and a bit creamy, about 1 to 2 minutes.
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Add the flour mixture to the sugar mixture using a partial folding action/partial stirring action with a large wooden spoon or silicone spatula until no floury streaks remain, but do not over mix. Cover the bowl with plastic wrap and refrigerate the dough for at least 12 hours and up to 24. It is vital not to skip this step.
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Position racks in upper and lower third of oven. Preheat the oven to 350°F (180°C). Line two half-sheet baking pans with parchment paper.
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Remove dough from the refrigerator and portion dough into 2-inch (5 cm) mounds. I like to use a Zeroll #40 scoop for a perfectly round result. If the dough is very crumbly, scoop out small amounts and work with your hands a little bit until the balls hold their shape as in the images. We recommend freezing the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking (see Tips). Sprinkle a tiny bit of coarse salt on each cookie, if you like.
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Bake for about 10 to 12 minutes, or until the edges are just golden. Do not overbake; the centers should be a bit soft. Cool pans on racks. Let cool completely before serving. Store cookies in airtight containers for up to 3 days at room temperature.
Notes:
Tips
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- OK, so you might be wondering how you are supposed to freeze the cookies AFTER they are doled out on their sheet pans. You have to make room in the freezer first! I understand that this might not be possible for everyone, and the cookies will work without this step. They will just retain a much nicer, more professional looking round shape if you can swing it.
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FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
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- 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. Pay attention to recommended serving sizes of cookies.
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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.