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