Low-FODMAP & Gluten-free Double Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are a classic recipe for any baking collection.

Fudgy, slightly crispy, and so delicious. A chocoholic’s dream. Cover them in powdered sugar, and they fit perfectly with the spirit of the holiday season.

If you are putting together a low-FODMAP and gluten-free cookie gift, or making cookies for a bake sale, these are an obvious choice.  Team them up with my low-FODMAP Snickerdoodles, low-FODMAP Gingersnap Cookies and low-FODMAP Doubletree Chocolate Chip Cookies.  No one will believe all are gluten-free!

The crinkles are a beautiful, and natural result of the baking process. Follow my recipe to ensure that your confectioner’s sugar remains bright white, and it does not melt in the oven. For other great cookie ideas, try Dr. Rachel’s Best Collection of Low-FODMAP Cookie Recipes; Gluten-free.

You may also love:

• Low-FODMAP ‘Copycat’ York Peppermint Patties; Gluten-free, Vegan
• Sensational Low-FODMAP Dream Bars; Gluten-free, Dairy-free
• Dr. Rachel’s Favorite Low-FODMAP Butter Tarts; Gluten-free
• Low-FODMAP Maple Cookies with Brown Butter Maple Glaze; Gluten-free
• The Best Low-FODMAP Chocolate Chip Blondie Recipe (Cookie Bar); Gluten-free, Dairy-free
• Low-FODMAP Double Chocolate Chewy Fudge Cookies; Gluten-free, Dairy-free

Or over 550 more low-FODMAP recipes in my blog! IBS-FRIENDLY.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP & Gluten-free Double Chocolate Crinkle Cookies

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Low-FODMAP Chocolate Crinkle Cookies.  Everyone’s favorite holiday cookie, made with chocolate chips for deeper flavor.  Gluten-free, dairy-free, and IBS-friendly!

• Author: Dr. Rachel Pauls
• Prep Time: 15 minutes
• Chill Time: 2 hours
• Cook Time: 10 minutes
• Total Time: 2 hours, 25 minutes
• Yield: 20–24 cookies; 12 servings 1x
• Category: Dessert, Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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• 1/2 cup avocado oil or canola oil 
• 1 cup granulated white sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup unsweetened cocoa powder* 
• 1 & 1/3 cups low-FODMAP, gluten-free baking flour
• 1/2 teaspoon xanthan gum (if not added to your flour)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup semisweet chocolate chips (I used mini, select dairy free if necessary)
• 1/3 cup granulated white sugar, for rolling
• 1/3 cup confectioner’s or powdered sugar, for rolling

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Instructions

•  In a mixing bowl, combine the oil and sugar and beat together for 1 minute using an electric mixer
• Add the eggs and vanilla and beat again
• In a separate bowl, whisk together cocoa powder, LF flour, xanthan gum, baking soda, baking powder, and salt and whisk to combine
• Add the dry ingredients to the egg mixture and mix to incorporate
• Fold in the chocolate chips by hand
• Place the dough in the fridge for 2 hours, or longer, to set (you cannot skip this step!)
• Once the dough is chilled, preheat the oven to 350°F and line a large baking sheet with parchment paper or silicone baking sheets
• In a small flat plate or dish, place the white sugar, use a second plate for the confectioner’s sugar (keep these separate)
• Scoop the dough into 1 and 1/2-inch balls using a small cookie scoop and your hands
• Roll each one in the granulated sugar, then in the confectioner’s sugar, and place on baking sheet about 2 inches apart*.  You don’t have to flatten them 
• Bake for 10 to 12 minutes, do not overbake.  The bottoms should be just set, and the middle should still be soft
• Let cool on the baking sheet for 1-2 minutes,  then transfer to a wire rack to continue cooling
• Store in an airtight container

Notes

• Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
• My favorite flour is Authentic Foods GF Classical Blend Flour- see my bake off blog for the reasons why!
• Cocoa is low-FODMAP in up to 50g servings per FODMAP Friendly.  I used Dutch process cocoa powder for extra dark color, and deeper flavor
• Dark chocolate is low-FODMAP in 100g servings.  I used miniature semisweet chips; select dairy-free brands if appropriate
• I recommend using oil in this recipe instead of butter.  That is because the water in butter evaporates in the oven, and that could melt the powdered sugar. I also roll the cookies in 2 sugars, the granulated sugar first, since that keeps the color and texture of the powdered sugar perfect