Low FODMAP Salted Buckwheat Chocolate Chunk Cookies are yet another easy chocolate chunk cookie to add to your repertoire – this time featuring buckwheat flour. Buckwheat flour has been lab tested by Monash University and is low FODMAP in 2/3 cup (100 g) portions, which is plenty to showcase in a recipe like this. And it is naturally gluten-free, so our final cookie is as well.
Low FODMAP Serving Size Info: Makes 22 cookies; 22 servings; serving size 1 cookie
Position racks in upper and lower third of oven. Preheat to 375°F (190°C). Line two half-sheet pans with parchment paper. Create 2-inch (5 cm) balls – we like using a trusty scoop -and space 6 of them evenly apart on each prepared pans (see images). Top with extra pieces of chocolate. Keep extra dough chilled as first batches bake.
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.