Edible Low FODMAP Cookie Dough
Edible Low FODMAP Cookie Dough
Who loves eating cookie dough? We do! Trying to steal cookie dough from the bowl was a favourite childhood activity. As you probably know eating raw cookie dough is a no-no as the raw flour and raw egg have the potential to give you food poisoning. That means this edible low FODMAP cookie dough is the perfect safe alternative. It’s super tasty too!
This recipe is egg free and we show you how to heat treat the flour to make it safe.
Important note: This cookie dough should be eaten raw… please don’t bake it as the cookies will fail. If you want a cooked cookie then check out these options instead.
Dairy free option: Use a dairy free spread and dairy free dark chocolate chips.
Ingredients
Make gluten free(1 batch makes about 2 cups)
EDIBLE COOKIE DOUGH
gluten free all purpose flour
FODMAP
butter or dairy free spread (room temperature not melted)
Dairy Free
low FODMAP milk
FODMAP
Low FODMAP milk options include lactose free milk, almond milk, hemp milk, macadamia milk, quinoa milk, rice milk (3/4 cup or less per serve), soy milk made from soy protein (not whole or hulled soybeans), UHT coconut milk (1/2 cup or less per serve).
Make sure your low FODMAP milk does not include high FODMAP ingredients like inulin (chicory root), agave syrup, fructose, high fructose corn syrup, molasses, or honey.
If using a dairy free alternative choose one that contains 120mg of calcium per 100ml serve, and 3g of protein per 100ml serve (this info is in the nutrition label).
dark chocolate chips (GF or DF as needed)
FODMAP
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Learn moreMethod
- Heat treat the flour. This is a super important step and you cannot skip this. Heat treating the flour kills any bacteria that’s in it which makes the cookie dough safe to eat without cooking. Heat the oven to 200ºC (390ºF) bake function. Line a baking tray/cookie sheet with baking paper. Spread the flour evenly over the tray. Bake for 6 minutes stirring halfway through (do not let the flour brown). Remove from the oven and allow the flour to cool - we pop the flour in a bowl and place it in the freezer to speed up this process.
- Cream the butter and sugar. Place the butter, brown sugar, white sugar in to a bowl or cake mixer. Whisk for 2 to 3 minutes until the batter is well combined and fluffy.
- Add the wet ingredients. While you whisk, slowly add the vanilla and milk until well incorporated.
- Add the dry ingredients. Slowly add in the flour and mix until just combined. Then fold through the chocolate chips using a spatula.
- Taste the cookie dough. Add more vanilla or a pinch of salt if needed. If the dough feels too dry you can add another splash of milk (start with 1 teaspoon and work your way up to 1 tablespoon if needed).
- Eat with the a spoon or chill in the fridge for 30 minutes before rolling into balls.
- Storage notes: Store in the fridge in an airtight container for 5 days or freeze for up to 3 months. If freezing, roll the cookie dough into balls, freeze on a baking tray, then once frozen transfer to a ziplock bag.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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