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
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.
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.
Our recipes are based on Monash University and FODMAP Friendly science.
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.