Go Back
–+ servings
best low fodmap chocolate chip cookies

The Best Low FODMAP Chocolate Chip Cookies

These cookies are soft and gooey, but still lightly browned on the bottom and firm enough to dunk in milk or tea. Truly the best low FODMAP chocolate chip cookies!
5 from 1 vote
Print Recipe Pin Recipe
Course Treat
Servings 36 cookies

Ingredients
  

  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup white rice flour
  • 3 tbsp sweet/glutinous rice flour
  • 3 tbsp tapioca starch
  • 1/2 tsp xantham gum
  • 1/4 cup almond flour
  • 1/2 teaspoon baking soda
  • 3/4 cup chocolate chips

Instructions
 

  • Preheat the oven to 325˚F. Cover a baking sheet with parchment paper.
  • Place butter in a bowl at room temperature for 30 minutes. Alternative: heat butter in the microwave on low until just softened but not melted.
  • Cream the butter and sugars together in a large bowl using a fork until well combined. Beat in the egg, salt and vanilla.
  • In a second bowl whisk together the flours, xantham gum, almond flour and baking soda. Slowly mix the flour mixture into the butter mixture until just combined. Stir in the chocolate chips.
  • Chill the dough in fridge or freezer for at least 10 minutes.
  • Drop spoonfuls of the dough onto the baking sheet. Bake cookies for approx. 10 minutes until just lightly browned on the bottom and still soft (but not liquid-y) on top. Allow to cool for 5 minutes on the sheet and then transfer to a cooling rack.

Notes

  • Low FODMAP at 3 cookies or less per meal/snack. Eat in moderation as a treat due to the high sugar and fat content.
  • Have a nut allergy? The almond flour helps these cookies to stay soft. If necessary you can sub it out with sweet rice flour. However the cookies may be crispier. You could try also baking at a lower temperature (300).
  • There are two ways to freeze these cookies. You can freeze them after they are baked and cooled. Or you can roll the raw dough into balls, place on a plate and put in the freezer for 20 minutes, and then transfer into a ziploc bag in the freezer. Then when you want fresh cookies bake the frozen dough for 2 minutes longer than the usual time.
  • Don't have access to lots of gluten-free flours? I have also successfully made these cookies using Bob's Red Mills 1-to-1 Gluten Free flour (which is rice flour not bean flour based) and almond flour. Use 3/4 cup and 2 tablespoons of the gluten-free flour blend in place of the white rice flour, sweet/glutinous rice flour and tapioca starch. However I do prefer the recipe as listed above.
Tried this recipe?Give it a star rating!