4-Ingredient Low-FODMAP & Gluten-Free Chocolate Haystack Cookies
A low-FODMAP and gluten-free recipe for Chocolate Haystack Cookies. Super addictive treats that kids love. IBS- and gut-friendly!
- Prep Time: 15 minutes
- Chill Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 23 minutes
- Yield: 32 cookies (16 servings) 1x
- Category: Dessert, Snack
- Method: Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 20 ounces (567g) semisweet chocolate chips*
- 1 tablespoon coconut oil (or butter)
- 7.7 ounces (1 bag) low-FODMAP, gluten-free chow mein noodles*
- 1 cup roasted, salted peanuts*
- Optional: sprinkles or nonpareils, for decorating
Instructions
- Set up a large baking sheet with wax or parchment paper
- In a large microwave-safe bowl, melt the chocolate chips and coconut oil (or butter) in the microwave using bursts of 30 seconds. It will take about 2 minutes. Stir intermittently to ensure it doesn’t burn (you can also use a double boiler)
- Stir in the noodles and peanuts
- Using a small cookie scoop, drop in small mounds onto your prepared baking sheet, and allow to harden at room temperature (can also be refrigerated, but rapid changes in the temperature can cause chocolate to ‘bloom’ or turn white)
- If desired, sprinkle with decorations while warm
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
- Semisweet chocolate is low-FODMAP in 40g servings
- Butter is naturally low in lactose and low-FODMAP
- I used Gefen gluten-free chow mein noodles. Other brands may be available in your area, read your label to ensure ingredients are low-FODMAP. These may contain egg, so for vegans, you can opt to substitute low-FODMAP, gf pretzels
- You can try pecans, hazelnuts, or macadamias instead of peanuts, or skip the nuts altogether
