At this point, it's probably appropriate to dub me the Cookie Monster. I've been baking gluten free low FODMAP chocolate chip cookies like they're going out style and signs of me stopping are slim. About a month ago, I participated in the nationwide virtual bake sale, Bakers Against Racism, where I raised just shy of $400 for Boston's Chapter of Black Lives Matter. Not bad for someone who technically isn't in the business of baking! Well, that little bake sale made my cookies a HIT and I've had more requests from friends, neighbors, and family to bake them than ever.
I've been experimenting with a gluten free, low FODMAP chocolate chip cookie that can also be done vegan that I created about a year ago and to say I've nailed it is truly an understatement. (Oh, and if you don't know this already about me by now, I am VERY confident in my cookie baking skills.) Now, the recipe below is the first version of the recipe because my newest version is being kept a secret for now. The changes are minimal enough where you're not going to be disappointed in this recipe when you make it, yet they're still impactful enough that I must keep them a secret until further notice!
The phrase "Wait. So you're telling me these are gluten free? YOU can actually EAT these?!" is like music to my ears and I've heard it time and time again when friends get the chance to try these. Whether I've made the vegan version or the original, they're always gluten free, always low FODMAP friendly, and definitely always delicious!
One of my favorite things to do with these cookies is to juuuust slightly underbake them. I'm talking pull them out of the oven with about 3-5 minutes of cook time left, allow them to cool at room temp for about 5-10 minutes, and then pop the baking sheet right into the fridge for a few hours. Store them in the fridge and eat them cold - it's a little bit like eating raw cookie dough that somehow willed its way into a cookie, if you can even imagine something like that. Cold cookies not your thing? That's cool because you didn't finish baking these so now you can pop them in the oven again and warm them up without risking over baking! (DAMN. I just gave away one of my secrets.)
If you're looking to make the vegan low FODMAP version of these cookies, my go to brands are in the recipe notes below but I have to make special note that if you haven't already heard of them, you must go check out The Vegg. Their Uncaged Baking Mix is the only thing I'll ever use from here on out in any of my vegan baked goods and I truly mean that! If you're not yet familiar with how to prepare, check out the video I made that shows you the step by step preparation. And, don't forget to use code PDL15 at checkout when you order so you can get 15% off!
1 cup butter or vegan butter (Miyokos Creamery is my favorite)
1 cup coconut sugar
1/2 cup Swerve cane sugar replacement
1 tsp vanilla extract
1 tsp salt
2 large eggs OR 2 Veggs
2 1/3 cup gluten free 1:1 flour (I like Bob's Red Mill)
1 tsp baking powder
1 tsp baking soda
Chocolate chips (Enjoy Life Foods has the BEST vegan chocolate chips!)
Don't forget to use code PDL15 at checkout when you shop www.thevegg.com for 15% off your order!
Beat butter, sugars, vanilla extract and salt until creamy in a stand mixer or with an electric hand mixer.
Add eggs to mixer one at a time (if using Veggs you can add mixture all at once) scraping the edges of the bowl to ensure all is well incorporated.
In a separate bowl, whisk together flour, baking powder, and baking soda until fully combined.
Slowly add dry ingredients to the wet ingredients and mix on low speed until fully incorporated.
Add chocolate chips (I never measure these!) and fold in with a rubber spatula.
Cover the bowl with a kitchen towel or plastic wrap and refrigerate 2 hours up to overnight prior to baking. Don't skip this step! I've found it makes for the absolute BEST cookies!
When you are ready to bake, preheat oven to 350 and scoop out cookies onto parchment lined baking sheet.
Bake for 15-18 minutes or until cookies are golden brown.
Optional: sprinkle with sea salt just before serving.