For those of you out there that love low-FODMAP Chocolate Chip Cookies, keep reading. This is a low-FODMAP Potato Chip Chocolate Chip Cookie Recipe for the most addictive low-FODMAP Cookie you have ever had. I am totally serious.
This low-FODMAP cookie recipe bakes up sweet, crunchy and chewy cookies with amazing chocolate flavor. But it has more! Throughout the dough you will encounter crispy, salty, caramelized surprises. Potato chips combine with the cookie dough in the most awesome way to create the perfect texture and flavor. I couldn’t stop eating these 🙂
You will delight your whole crew with these low-FODMAP Potato Chip Chocolate Chip Cookies. Sweet and salty is the best!
They are easy to make in just about 30 minutes.
You may also love my recipes for:
- low-FODMAP Chocolate Chunk Cookies
- low-FODMAP Chewy Oatmeal Cookies
- low-FODMAP Chocolate Chunk Blondies
- low-FODMAP 5 Minute Microwave Chocolate Chip Cookie
- low-FODMAP Cookie Collection
- low-FODMAP Granola
- low-FODMAP Chocolate Chunk Muffins
- low-FODMAP Chocolate Chip Muffin Tops- Panera Copycat
Or check out over 300 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Potato Chip 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.
Yield: 28 cookies; serving size 1-2 cookies
Bake: 375 degrees F
Prep time: 15 minutes
Bake time: 15-18 minutes
Total time: 30-35 minutes
Ingredients
- 1 cup and 1 tbsp vegetable shortening (this recipe will not work well with butter)
- I use organic all-vegetable shortening with no trans fats
- 1 cup sugar
- ½ cup dark brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 cups and 2 tbsp Authentic Foods GF Classical Blend flour (other low-FODMAP all purpose flours may work as well, I prefer this variety- my low-FODMAP bake off proves my experience!)
- 1 & ½ tsp baking soda
- 1 tsp xanthan gum, if not incorporated in your low-FODMAP flour choice
- ½ tsp salt
- 12 ounces semisweet chocolate chips, dairy-free if necessary
- 2 cups (about 50 g) ‘plain’ potato chips (kettle cooked or ruffled)- not necessary to crush
- You want a sturdier chip so it doesn’t completely dissolve
- Ensure gluten-free if necessary (mine contain potatoes, safflower oil, sunflower oil, canola oil and sea salt)
Directions
- Preheat oven to 375 F and place rack in center of oven
- Line 2 baking sheets with silicone liners or baking parchment
- Place vegetable shortening and 2 types sugar in the bowl of a stand mixer and beat well
- Add eggs and vanilla, beat at medium until fluffy (about 5 minutes)
- Add low-FODMAP flour, baking soda, xanthan gum and salt
- Mix at medium speed until well combined, scraping down sides of bowl as needed
- Add chocolate chips and potato chips and mix together by hand
- The potato chips will break on their own, it is not necessary to crush them
- Scoop onto greased cookie sheet, placing 2 inches apart to allow room for spreading
- Bake for 15 minutes for smaller cookies; 18 minutes for larger cookies
- I made 28 cookies and baked for 18 minutes
- Watch closely- cookies are done when light golden brown on the edges and bottom
- Let cool for 10 minutes on baking sheets until they are set inside and don’t break if you pick them up
- Cool completely on cooling rack or enjoy warm (the best)
- Store at room temperature, if they last!
- Low-FODMAP Potato Chip Chocolate Chip Cookies…melt in your mouth delicious
2 Responses
I made these today and they taste great! I used my own blend of GF flour (experimenting with teff, oat, brown rice, potato starch and corn starch) with ground chia seeds instead of the Xanthan gum. I might try chilling the dough for a few hours next time tho because they really spread out and got pretty crispy. Only cooked them for about 11 minutes in convection oven.
Glad they turned out well Janet! Sounds like the changes you made to the flour choices may have made the dough a bit softer, but love hearing how you personalized the recipe 🙂