Dr. Rachel's Favorite Low-FODMAP Chocolate Chunk or Chocolate Chip Cookies recipe; Gluten-free, Dairy-free (2024)

Who said that gluten-free, low-FODMAP cookies weren’t crisp on the outside and soft and chewy on the inside? They obviously have never tried the recipe for these low-FODMAP Chocolate Chunk/ Chocolate Chip Cookies.

These rich and delicious low-FODMAP Chocolate Chunk/Chocolate Chip Cookies don’t contain gluten or dairy, so this low-FODMAP recipe is sure to please any crowd.

I dare to declare this is the best low-FODMAP chocolate chunk or chocolate chip cookie recipe ever. These are the CLASSIC Chocolate Chip Cookies you grew up eating, just gluten-free and low-FODMAP to boot!

Stickwith traditional round shapes, or try alow-FODMAP chocolate chip cookie-cake for your next big occasion (my kids love these).

Another alternative to beat the summer heat…create your own ‘low-FODMAP chocolate chunk cookie ice cream sandwich’ using your favorite low-FODMAP ice creamor one of my delicious low-FODMAP ice cream recipes (low-FODMAP dark chocolate ice cream and low-FODMAP vanilla ice cream).

You may also love my low-FODMAP Chewy Oatmeal Cookies or low-FODMAP Edible Cookie Dough recipes. Or check out over 300 more low-FODMAP recipes on the blog.

Be healthy and happy,

Rachel Pauls, M.D.

Low-FODMAP Chocolate Chunk /Chocolate Chip Cookies; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Modified from “Gluten-free Baking Classics; Second edition”, Annalise G. Roberts, 2008.

Serves 12 or more; recipe can yield between 24 and 70 cookies depending on size

Bake: 375 degrees F

Prep time: 15 minutes
Bake time: 15 minutes (for 12 cookies per sheet- adjust bake time for smaller cookies)

Ingredients

• 1 cup vegetable shortening (this low-FODMAP chocolate chunk cookie recipe works best with shortening, using butter will cause the cookies to get too spread out)
• 1 cup sugar
• ½ cup dark brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups & 2 tablespoons Authentic Foods GF Classical Blend flour (check out my low-FODMAP flour bake off blogto see why this is my favorite low-FODMAP flour)
• 1& ½ tsps baking soda
• 1 tsp xanthan gum (if not included in your low-FODMAP flour choice)
• ½ tsp salt
• 12 ounces chunked semi-sweet chocolate (can substitute chocolate chips if desired)
  • for this recipe I chunked low-FODMAP semisweet chocolate and low-FODMAP 80% dark chocolate for a bit of a variation
• Cooking spray or silicone baking sheets/parchment for lining baking sheets

Directions

• Preheat oven to 375 F
• Grease cookie sheet with spray, or if making cookie-cake, grease 9 inch round cake pan and cover with parchment round
  • can also use parchment paper or silicone baking mats
• Place vegetable shortening and 2 types sugar in bowl of mixer and beat well
• Add eggs and vanilla, beat at medium until fluffy (about 5 minutes)
• Add flour, baking soda, xanthan gum and salt
• Mix at medium speed until well combined, scraping down sides of bowl as needed
• Add chocolate chunks and mix together by hand
• Scoop onto prepared cookie sheet, or press into cake pan
• Can make up to 70 cookies depending on size (I prefer large and made 24 big ones)
• Place in preheated oven to 375F for about 15 minutes; shorter for smaller cookies
  • About 25 minutes for low-FODMAP chocolate chip cookie-cake (placed in 9 inch cake pan)
  • Watch closely- cookies are done when light golden brown
  • Edges will be crispy when cooled with soft centers
• Store in airtight container if they last
• Hint: Dough may also be pre-made, rolled into tube and frozen for 3 months. When ready to bake, cut out low-FODMAP cookies
• Enjoy as a low-FODMAP chocolate chip cookie cake or low-FODMAP chocolate chunk cookie ice cream sandwiches (for sharing)!

• Dig in!