Low FODMAP Easter Chocolate Afghans

Ingredients

MAKE GLUTEN FREE

Makes 18 servings (up to 2 cookies per serve)

AFGHAN COOKIES

100   dairy free spread (olive oil spread or butter)*
105   white sugar
175   gluten free all purpose flour*
31   cocoa powder
65   gluten free cornflakes*
4   pumpkin seeds (roughly chopped)*
1   chia seeds
2   boiling water (for the chia seeds)

ICING

130   confectioners sugar (powdered sugar)*
0.5   cocoa powder
0.25   vanilla extract
1   dairy free spread (olive oil spread or butter) (softened)*
1   boiling water (add more as needed)

TOPPINGS

6   marshmallow (GF if needed) (cut into quarters)*
6   walnut halves*
3   dried cranberries*

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

Low FODMAP Easter Chocolate Afghans

Last updated Apr 7th, 2020

PREP IN 20 MIN
COOKS IN 15 MIN
SERVES 18
(up to 2 cookies per serve)
BY Alana Scott
DIETITIAN REVIEWED BY Geraldine Van Oord (APD)
FEATURED IN Baking, Dessert, Snacks, Vegetarian Options

Truly, honestly, gluten free biscuits aka cookies don’t get better than these! These gluten free & low FODMAP Easter chocolate afghan biscuits are chocolatey, a little crispy, and slightly chewy.

These are my stay at home answer for Easter! My mum came to my rescue this week when I was too tired to pull off an Easter miracle and create gluten free hot cross buns. Instead, she appeared with this ridiculously easy and oh so delicious chocolate Easter cookies.

They are really flexible and you can top each biscuit with whatever you have in the pantry or just ice them and leave it at that!

Stay strong everyone, I’m thinking of you during this challenging time and we hope these Afghans bring a little bit of love into your kitchen this Easter.

Vegan option: Check your marshmallows are vegan and use a dairy free spread

Nut free option: Swap out the walnuts for cranberries or marshmallows.

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

Ingredients

MAKE GLUTEN FREE

SERVES 18 (up to 2 cookies per serve)

AFGHAN COOKIES

100   dairy free spread (olive oil spread or butter)*
105   white sugar
175   gluten free all purpose flour*
31   cocoa powder
65   gluten free cornflakes*
4   pumpkin seeds (roughly chopped)*
1   chia seeds
2   boiling water (for the chia seeds)

ICING

130   confectioners sugar (powdered sugar)*
0.5   cocoa powder
0.25   vanilla extract
1   dairy free spread (olive oil spread or butter) (softened)*
1   boiling water (add more as needed)

TOPPINGS

6   marshmallow (GF if needed) (cut into quarters)*
6   walnut halves*
3   dried cranberries*

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

Nutrition per serve

    | |
Calories 189
Fat 7.5g
Saturates 1.2g
Protein 2.4g
Carbs 29.5g
Sugars 16.4g
Fibre 1.4g
Salt 0.1g
Iron 1.1mg
Calcium 22.4mg
Calories 189
Fat 7.5g
Saturates 1.2g
Protein 2.4g
Carbs 29.5g
Sugars 16.4g
Fibre 1.4g
Salt 0.1g
Iron 1.1mg
Calcium 22.4mg
Calories 189
Fat 7.5g
Saturates 1.2g
Protein 2.4g
Carbs 29.5g
Sugars 16.4g
Fibre 1.4g
Salt 0.1g
Iron 1.1mg
Calcium 22.4mg
    | | |
  1. .Preheat the oven to 180ºC (355ºF) fan bake OR 190ºC (375ºF) bake function. Line two baking trays with baking paper/parchment paper.
  2. Soften the butter or dairy free spread. It should be soft enough you can easily push your finger into but NOT melted (otherwise you will end up with Afghan disasters).
  3. Pop the chia seeds into a mug and add the boiling water. They should soften and go gel-like (add more hot water if this doesn’t happen). This chia mixture is going to help the gluten free afghans hold together.
  4. Roughly chop the pumpkin seeds.
  5. In a large bowl cream together the butter/dairy free spread and sugar until light and fluffy (you can do this using a whisk or your cake mixer). Then add the soft chia seeds and mix.
  6. Sift in the flour and cocoa and mix through. Next, gently fold in the cornflakes and pumpkin seeds.
  7. Scoop a tablespoon of the mixture at a time and pop it onto the baking tray. Gently squeeze the mixture together using your fingers and then flatten slightly with a fork. Repeat until all the mixture is used.
  8. Bake for 15 to 20 minutes or until cooked. Allow to cool on wire racks and then ice.
  9. ICING

  10. Place the icing sugar, cocoa powder, softened butter/dairy free spread, and vanilla essence in a bowl. Add the boiling water 1/2 tablespoon at a time until the icing is a spreadable consistency and nice and smooth (there should be no lumps). Then ice the biscuits.
  11. Top with sliced marshmallows, walnut halves or a sprinkle of dried cranberries.
  12. Enjoy up to 2 biscuits at a time. Store in an airtight container.

Buying Tips

Check that the dried cranberries are sweetened with sugar and not apple juice.

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.

Buy gluten free cornflakes that do not contain any high FODMAP ingredients like inulin, apple or pear juice, apple fibre, concentrated fruit juices, honey, or high fructose corn syrup.

Avoid marshmallow brands that contain sorbitol, mannitol, maltitol, isomalt, fructose, or high fructose corn syrup.

Gluten Free Tips

Most icing sugars (powdered sugar) are gluten free, however some do contain wheat starch. This means you should check that your icing/powdered sugar is gluten free.

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.

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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: Geraldine Van Oord (APD)

Geraldine Van Oord is an accredited practising dietitian in Australia with a special interest in IBS, gut health and food intolerance. Her daughter had food intolerance as a baby and her husband has IBS. These challenges have inspired her to keep her p... Read More