If you were to ask me my favorite food, I would hands down say a cookie! Of course, I am picky, it can’t be any old cookie but a GOOD cookie where a moment of silence is needed for. When I first was told to try out the FODMAP diet to help with my IBS symptoms, I knew the first recipe I needed to succeed in redoing were FODMAP cookies. I have priorities and cookies were mine! But can you blame me? There is nothing like a comfort of a warm cookie!
When my husband and I were in the Amalfi Coast this summer, dark chocolate gelato infused with citrus was everywhere! I had a light bulb moment go off in my brain where I knew these same flavor profiles would be perfect in a cookie!
* I followed this recipe to make candied oranges. My tip would be to constantly stir the syrup and oranges slices as it can burn easily.Print
What’s better than a cookie? A brownie cookie!
1 cup + 1/4 cup Dark Chocolate Chips
3 tbsp butter, chopped
4 tbsp orange juice
1 large eggs, egg whites only
1 tsp vanilla extract
1/2 cup raw sugar
Pinch of salt
1/4 cup almond flour
1/4 + 1/4 cup Gluten Free Flour (if your flour doesn’t have Xanthan gum, add 1 tsp to flour)
*4 tbsp candied oranges, lightly chopped
- Add chocolate chips and chopped butter to a double boiler and constantly stir until fully melted.
- Once melted add the orange juice and incorporate. Set aside.
- In an electric mixer, on high add the egg whites and whip for 4-5 minutes until egg whites form peaks.
- Add vanilla extract, raw sugar, and salt to bowl and mix on low for 1-2 minutes.
- Gently fold in the melted chocolate to the whipped sugar mixture.
- Incorporate the flours to bowl. Refrigerate the dough for at least an hour.
- The dough will be fudge-like and thick after refrigeration.
- On a parchment-lined baking sheet, scoop tablespoon size cookie balls. Gently flatten with palm of the hand.
- Bake for 12 minutes and let cool before serving.
Keywords: fodmap cookie recipe, fodmap cookies, gluten-free cookies, chocolate fodmap recipe