Edible Low FODMAP Cookie Dough

Ingredients

MAKE GLUTEN FREE

Makes 8 servings (1 batch makes about 2 cups)

EDIBLE COOKIE DOUGH

140   gluten free all purpose flour*
119   dairy free spread (olive oil spread or butter) (room temperature not melted)*
100   brown sugar
2   white sugar
1.5   vanilla extract
1   low FODMAP milk*
88   dark chocolate chips*

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Edible Low FODMAP Cookie Dough

Last updated May 13th, 2022

PREP IN 10 MIN
COOKS IN 8 MIN
SERVES 8
(1 batch makes about 2 cups)
BY Alana Scott
DIETITIAN REVIEWED BY Joanna Baker (APD)
FEATURED IN Baking, Dessert, Snacks, Vegetarian Options

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.

  • Gluten Free
  • Low FODMAP
  • Dairy Free
  • Egg Free
  • Nut Free
  • Soy Free

Ingredients

MAKE GLUTEN FREE

SERVES 8 (1 batch makes about 2 cups)

EDIBLE COOKIE DOUGH

140   gluten free all purpose flour*
119   dairy free spread (olive oil spread or butter) (room temperature not melted)*
100   brown sugar
2   white sugar
1.5   vanilla extract
1   low FODMAP milk*
88   dark chocolate chips*

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.
SHOW NUTRITION

Nutrition per serve

    | |
Calories 303
Fat 16.7g
Saturates 4.4g
Protein 2g
Carbs 35g
Sugars 18.5g
Fibre 1.2g
Salt 0.1g
Iron 1.7mg
Calcium 42.6mg
Calories 302
Fat 16.6g
Saturates 4.4g
Protein 2g
Carbs 34.9g
Sugars 18.4g
Fibre 1.2g
Salt 0.1g
Iron 1.7mg
Calcium 40.6mg
Calories 303
Fat 16.7g
Saturates 4.4g
Protein 2g
Carbs 35g
Sugars 18.5g
Fibre 1.2g
Salt 0.1g
Iron 1.7mg
Calcium 42.6mg
    | | |
  1. 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.
  2. 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.
  3. Add the wet ingredients. While you whisk, slowly add the vanilla and milk until well incorporated.
  4. Add the dry ingredients. Slowly add in the flour and mix until just combined. Then fold through the chocolate chips using a spatula.
  5. 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).
  6. Eat with the a spoon or chill in the fridge for 30 minutes before rolling into balls.
  7. 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.

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 we 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.

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).

Gluten Free Tips

There are no gluten free tips for this recipe.

Dairy Free Tips

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

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Author: 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

Professional Reviewer: 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 alon... Read More

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