Low FODMAP Chocolate Cookies

These Cookies are inspired by gnom-gnom – and ensured low FODMAP. They are delicious, crisp, chewy and you can really personalise them to suit your preference! Low FODMAP Chocolate Cookies Serves: 12 Ingredients 100 g almond flour 40 g coconut flour 1 tablespoon arrowroot powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon xanthan gum 150 g unsalted butter at room temperature 100 g Snew or low FODMAP sweetener of…

These Cookies are inspired by gnom-gnom – and ensured low FODMAP. They are delicious, crisp, chewy and you can really personalise them to suit your preference!

Low FODMAP Chocolate Cookies

Serves: 12

Ingredients

100 g almond flour
40 g coconut flour
1 tablespoon arrowroot powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
150 g unsalted butter at room temperature
100 g Snew or low FODMAP sweetener of your choice – you can use regular sugar
1 teaspoon vanilla extract
1 egg
120 g THE GOOD CHOCOLATE BAR broken into chunks
70 g pecans roughly chopped
flaky sea salt to garnish

Method:

1. Add almond flour, coconut flour, arrowroot powder, salt, baking soda and xanthan gum to a medium bowl. Whisk until combined well and set aside.
2. Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener or sugar and continue to cream until light and fluffy (about 8 minutes).
3. Add in vanilla extract and egg, mixing until just incorporated. The mixture will not appear completely smooth.
4. With the mixer on a low speed, add in half of the flour mixture. Mix until just incorporated, then mix in the rest.
5. Fold in chocolate and pecan bits. Cover with cling film / glad wrap and refrigerate for 1 hour.
6. Preheat oven to 350°F/180°C and line a baking tray with parchment paper / baking paper.
7. Divide the cookie dough into 12 large round balls and flatten them slightly (3 1/2-inch or 8-9 cm cookies). Tip for crispier cookies: flatten them more. For thick cookies, don’t flatten them too much.
8. Place cookie dough on the prepared baking tray. Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, turning the tray around 180° half way through.
9. Garnish with flaky sea salt and allow the cookies to cool completely on the trays. Store in an airtight container for 3-4 days or freeze for up to 3 months.
10. Shaped dough can be frozen for up to 3 months. This can be baked straight from the freezer, just add 2-3 minutes more to the baking time.