Everyone’s Favorite Low-FODMAP Chocolate Chip Cookie Bread; Gluten-free

Low-FODMAP Chocolate Chip Cookie Bread was a recipe created for my children.  Although they love all my baking (well, almost all), they repeatedly request low-FODMAP chocolate chip cookies, chocolate chip muffins and chocolate chip muffin tops.  This is my answer to all three 🙂

My low-FODMAP Chocolate Chip Cookie Bread is delicious, with a lovely light crumb.  It has an amazing caramelized outside (my favorite part), and a soft inside…just like the world’s favorite cookie!

However, if you’re craving a ‘gooey’ low-FODMAP quick bread, then you may prefer my low-FODMAP Banana Bread, low-FODMAP Pumpkin Bread or low-FODMAP Zucchini Bread.  Sooo many choices!

You may also love:

• Low-FODMAP Starbucks Copycat Marble Loaf
• Low-FODMAP Starbucks Copycat Double Chocolate Loaf
• Low-FODMAP Edible Chocolate Chip Cookie Dough
• Low-FODMAP Microwave Chocolate Chip Cookie
• Low-FODMAP Double Chocolate Ricotta Muffins

Or over 400 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

P.S Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!

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

Serves 12

Bake 350 F

Prep time: 15 minutes plus cooling

Bake time: 55-65 min (ovens vary, yours may need a little more or less)

Total time: 70-90 min plus cooling

Equipment: 9 by 5 inch loaf pan, parchment paper for lining (I used an aluminum loaf pan)

Ingredients

• 1 & 3/4 cups Authentic Foods GF flour or other low-FODMAP gluten-free flour (I prefer this brand of flour- see my low-FODMAP bake off blog for the reason!)
• 1 & ½ teaspoons baking powder
• ¾ tsp xanthan gum (if not added to your low-FODMAP flour)
• ¼ tsp salt
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• ½ cup canola oil
• 3 large eggs
• ½ cup lactose-free yogurt or Greek yogurt or lactose-free sour cream
  • I used lactose-free sour cream
• ¼ cup low-FODMAP milk (such as lactose-free or almond milk)
• 2 teaspoons vanilla extract
• ¾ cup (120 g) semisweet chocolate chips
  • 30 g is one low-FODMAP serving
  • To keep the chips from sinking to the bottom, you can opt to toss them in a tablespoon of your flour blend before incorporating
• Vegetable shortening for greasing (or my low-FODMAP Magical Cake Pan Release Paste)
• For topping: coarse decorating sugar and additional chocolate chips
  • If you don’t have coarse sugar, then you can substitute turbinado sugar or granulated sugar
• For optional glaze: low-FODMAP Vanilla Glaze, low-FODMAP Cream Cheese Frosting, low-FODMAP Vanilla Buttercream, low-FODMAP Chocolate Ganache

Directions

• Preheat oven to 350 F
• Grease loaf pan, line with parchment and grease this as well
• Mix low-FODMAP flour, baking powder, xanthan gum, salt and 2 sugars in medium bowl
  • Make sure to get any clumps out of your brown sugar
• In a separate large bowl of stand mixer with flat paddle, beat eggs until light and fluffy on high (about 3 minutes)
• Add canola oil and blend again on medium
• Turn mixer to low speed
• Add the flour mixture, then lactose-free yogurt or sour cream, low-FODMAP milk and vanilla extract
• Mix until just blended
• Fold in chocolate chips by hand (if desired, toss your chips in about 1 tbsp of flour before stirring in, to keep them from sinking)
• Pour batter into loaf pan and sprinkle with coarse decorating sugar and additional chips
• Bake for 60-70 minutes or until tester is clean (as ovens vary, yours may need more/less time. You may wish to check about 10 minutes prior to end time to be safe)
  • The top may crack slightly, that is normal
  • Be careful with your tester!  The chocolate chips may fool you 🙂
• Cool for 5 minutes in pan, then remove from pan and cool on wire rack
• Glaze if desired, with your choice of above glazes

This bread is easier to slice when cooled or chilled; but my kids and I love to warm the slices for 15 seconds in the microwave before eating 🙂