Low FODMAP Dark Chocolate Brownie Cookies
Low FODMAP Dark Chocolate Brownie Cookies
These low FODMAP Dark Chocolate Brownie Cookies are rich, fudgy, and deeply chocolatey. They have that irresistible brownie-like centre with slightly crisp edges, making them a real treat for chocolate lovers.
I often bake a batch as little thank you gifts because they feel extra special but are still easy to make. Best of all, they are low FODMAP so you can enjoy up to two cookies at a time.
Nutrition note: The nutrition information provided with this recipe is per cookie.
Monash University Low FODMAP Certified™ recipe: One serving of a meal made in accordance with this recipe can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should only be commenced under the supervision of a healthcare professional.
A low FODMAP diet does not treat a disease but may help to meet nutritional needs with reduced gastrointestinal symptoms. Monash University receives a license fee for use of the Monash University Low FODMAP Certified trade marks.
Ingredients
Make gluten free(enjoy up to 2 cookies per serve)
Dark Chocolate Brownie Cookies
gluten free all purpose flour (for best results weigh out the flour)
FODMAP
dark chocolate
FODMAP
butter or dairy free spread
Dairy Free
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Learn moreMethod
- Preheat the oven to 160ºC (320ºF) bake function and place the wire racks just above and below the centre of the oven.
- In a medium-sized bowl place the all purpose gluten free flour, cocoa powder, baking soda and salt. If the ingredients are lumpy then give them a sieve, otherwise whisk all the dry ingredients together until they are well mixed.
- In a medium-sized saucepan melt 150g (5.29oz) of the dark chocolate with the butter or dairy free spread. Use a medium-low heat setting and stir the mixture continuously so it doesn't burn (do not leave the chocolate mixture as it will burn). You can use a double broiler method if you prefer.
- Remove the saucepan from the heat and whisk in the eggs, white sugar, and vanilla.
- Then pour the chocolate mixture into the dry ingredients and mix until well combined. Roughly chop the remaining 100g (3.53oz) of chocolate and fold into the cookie mixture.
- Line two flat baking trays with baking/parchment paper. Spoon the wet dough onto the trays in small balls (flattened if you need to - the mixture should be quite wet so you shouldn't need to do this) a few centimetres (at least 1 inch) apart (the cookies will expand so make sure they are spread out). The dough should make about 32 cookies.
- Place the baking trays in the oven. Cook for five minutes and then turn the trays around and cook for another five minutes. You want to remove the cookies just after the top layer cracks so they don't dry out too much. Allow to cool for five minutes before transferring to wire cooling racks.
- These cookies go great with tea and coffee and should last about five days in an airtight container. Remember to limit yourself to 2 cookies at a time. Enjoy!
- Freezer note: You can also freeze these cookies in an airtight container for up to 3 months.
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
Kate Watson (RD)
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until she f... Read more
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