Low FODMAP Dark Chocolate Brownie Cookies

Ingredients

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SERVES 32

Dark Chocolate Brownie Cookies

285   white sugar
0.5   salt
120   dairy free spread (olive oil spread or butter)
140   gluten free all purpose flour
250   dark chocolate
0.5   baking soda
62.5   cocoa powder
2   large egg
1   pure vanilla extract

Equipment

  • large saucepan
  • baking tray
  • large mixing bowl

Dark Chocolate Brownie Cookies

PREP IN 20 MIN COOKS IN 10 MIN SERVES 32
BY ALANA SCOTT REVIEWED BY Kate Watson (RD)

These dark chocolate brownie cookies go beyond being a little bit yummy and are down right decadent… These cookies were developed for chocolate lovers and are also completely low FODMAP so you can indulge in one to two cookies at a time.

  • Gluten Free Option
  • Low FODMAP
  • Dairy Free
  • Nut Free
  • Soy Free
MAKE GLUTEN FREE

Nutrition per serve

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Calories 135
Fat 7g
Saturates 2.6g
Protein 1.8g
Carbs 17.3g
Sugars 11g
Fibre 1.6g
Salt 0.1g
Iron 1.4mg
Calcium 16mg
Calories 135
Fat 7g
Saturates 2.6g
Protein 1.8g
Carbs 17.3g
Sugars 11g
Fibre 1.6g
Salt 0.1g
Iron 1.4mg
Calcium 16mg
Calories 135
Fat 7g
Saturates 2.6g
Protein 1.8g
Carbs 17.3g
Sugars 11g
Fibre 1.6g
Salt 0.1g
Iron 1.4mg
Calcium 16mg
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  1. Preheat your oven to 160°C / 320 ºF bake function and place the wire racks just above and below the centre of the oven.
  2. In a medium sized bowl place the all purpose gluten free flour, cocoa powder, baking soda and salt. If your cocoa powder is really lumpy you will need to put it through a sieve to refine it. Then whisk all the dry ingredients together until they are well mixed.
  3. In a medium sized saucepan melt 150g (5.29oz) of the dark chocolate with the dairy free spread (olive oil spread or butter). Use a medium-low heat setting and stir the mixture constantly so it doesn't burn (do not leave the chocolate mixture as it will burn). You can use a double broiler if you prefer.
  4. Remove the saucepan from the heat and whisk in the eggs, white sugar, and vanilla extract.
  5. Then mix the wet and dry mixtures until they are well combined. Then roughly chop the remaining 100g (3.53oz) of chocolate and fold them into the cookie mixture.
  6. Line two flat baking trays with baking 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 apart (the cookies will expand so make sure they are spread out). The dough should make about 32 cookies.
  7. 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 transfering to wire cooling racks.
  8. These cookies go great with tea and coffee and should last about five days in an air tight container. Remember to limit yourself to 1 to 2 cookies at a time. Enjoy!

Buying Tips

Choose a dark chocolate that doesn't contain inulin or high FODMAP sweeteners like honey, high fructose corn syrup, agave syrup or fructose. Also avoid dark chocolate that contains high FODMAP fruit or nuts.

Buy a gluten free plain flour or gluten free all purpose flour. The one I used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

Gluten Free Tips

If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

Dairy Free Tips

Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.