Low FODMAP Chocolate Chip Cookies Recipe

These chewy Low FODMAP Chocolate Chip Cookies are made with a gluten-free flour blend, lactose-free butter, brown sugar, and rich dark chocolate chips. The result is a comforting dessert featuring crispy golden edges and soft, melt-in-your-mouth centers. This recipe makes about 20 cookies, creating a perfect sweet treat that is safe for sensitive stomachs.

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Low FODMAP Chocolate Chip Cookies Ingredients

For the Cookie Dough:

• 2 cups gluten-free all-purpose flour blend (must contain xanthan gum)
• 1 teaspoon baking soda
• ½ teaspoon fine salt
• ½ cup + 2 tablespoons lactose-free butter, softened to room temperature
• ¾ cup packed light brown sugar
• ½ cup white sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1–2 tablespoons lactose-free milk (or unsweetened almond milk), only if needed
• 1 cup dark or semi-sweet chocolate chips

How To Make Low FODMAP Chocolate Chip Cookies

1. Prepare the oven: Preheat your oven to 350°F (180°C). Line a large baking tray with parchment paper to prevent the cookies from sticking.
2. Mix the dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Ensure they are well combined and set the bowl aside.
3. Cream the butter and sugars: In a large bowl, use a hand mixer to beat the softened lactose-free butter, brown sugar, and white sugar together. Beat for 2–3 minutes until the mixture is light and creamy.
4. Add eggs and vanilla: Add the whole egg, the extra egg yolk, and the vanilla extract to the butter mixture. Beat again until the batter looks smooth and slightly thick.
5. Combine the dough: Pour the dry flour mixture into the wet ingredients. Mix on low speed or stir with a spoon just until no flour streaks remain.
6. Adjust the texture: If the dough feels very dry or crumbly, add 1 tablespoon of lactose-free milk and mix again. The dough should be thick and scoopable, but not sticky.
7. Fold in the chocolate: Gently stir in the chocolate chips until they are evenly distributed throughout the dough.
8. Chill the dough: Cover the bowl with plastic wrap and place it in the refrigerator for 20–30 minutes. This step is crucial to help the cookies bake thicker and prevent them from spreading too flat.
9. Shape the cookies: Scoop the dough into balls roughly 1 ½ tablespoons in size. Place them on the prepared baking tray, leaving space between them. You can gently press the tops to flatten them slightly.
10. Bake the cookies: Bake for 9–12 minutes. The edges should look lightly golden, but the centers may still look a little soft.
11. Cool and serve: Let the cookies cool on the hot tray for 5 minutes to firm up. Move them to a wire rack to cool completely before eating.

Recipe Tips

• Don’t Skip the Chill Time: Chilling the dough solidifies the butter. If you skip this, your cookies will spread out too quickly in the oven and become thin and crispy rather than soft and chewy.
• The Power of the Egg Yolk: This recipe uses an extra egg yolk in addition to a whole egg. The fat in the yolk adds richness and moisture, giving the cookies that desirable chewy texture.
• Measure Flour Correctly: Gluten-free flour can be dense. For the best results, spoon the flour into your measuring cup and level it off with a knife, rather than scooping directly from the bag.
• Watch the Serving Size: To keep this low FODMAP, limit yourself to 1 or 2 cookies per sitting. This ensures the amount of chocolate (which contains small amounts of lactose and fructans) stays within safe limits.

What To Serve Low FODMAP Chocolate Chip Cookies

These cookies are a classic comfort food that pairs best with simple sides. A cold glass of lactose-free milk or unsweetened almond milk is the traditional choice for dunking.

For a warm afternoon snack, serve a cookie with a cup of hot peppermint tea or weak black tea. If you want to turn this into a dessert, you can sandwich a scoop of lactose-free vanilla ice cream between two cookies for a decadent treat.

How To Store Low FODMAP Chocolate Chip Cookies Leftovers

• Refrigerate: These cookies can be stored in an airtight container at room temperature for 3-4 days. If your kitchen is very warm, or to extend their life, you can refrigerate them for up to a week.
• Freeze: You can freeze the baked cookies for up to 3 months. Alternatively, you can freeze the raw dough balls. When you want a fresh cookie, bake the frozen dough balls directly from the freezer, adding just 1-2 extra minutes to the baking time.

Low FODMAP Chocolate Chip Cookies Nutrition Facts

Serving Size: 1 cookie

• Calories: 165 kcal
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 110mg
• Total Carbohydrate: 22g
• Dietary Fiber: 1g
• Sugars: 14g
• Protein: 1g

Frequently Asked Questions

• Why do I need xanthan gum in the flour? Gluten is what usually holds cookies together. Since this recipe is gluten-free, xanthan gum acts as the binder. Without it, your cookies would crumble and fall apart very easily.
• Can I use coconut oil instead of butter? Yes, you can use refined coconut oil for a dairy-free version. However, the cookies might spread slightly more and will lack that specific buttery flavor.
• Are chocolate chips low FODMAP? Dark and semi-sweet chocolate are low FODMAP in small servings (about 30g). Since each cookie contains roughly 8-9g of chocolate, eating 1 or 2 cookies is considered safe for most people on a low FODMAP diet.

Try More Recipes:

• Low FODMAP Brownies Recipe 
• Low FODMAP Chocolate Cake Recipe
• Low FODMAP Chocolate Bark Recipe