Chocolate Chip Cookies for Two {Low FODMAP}

May 2, 2020 | Dessert, Recipes

Chocolate Chip Cookies For Two | Go Messy or Go Hungry

Sometimes you don’t realize how much you love something until you can’t have it anymore.

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This is what happened with me and chocolate chip cookies. I never ate cookies with what one would call “frequency,” but as soon as I went wheat free, I started craving them like crazy. I didn’t have the option anymore to just eat a cookie whenever I wanted. Just the thought of that made me want cookies, I think.

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Finally, one day I found myself in a trendy coffee shop and lo and behold! Gluten free cookies!

Guess what? Not that good. Cake-y and crumbly, like lots of gluten free baked goods but not at all like a chocolate chip cookie should be.

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Disappointed and craving chocolate chip cookies more than ever, I decided: I must make my own.

Luckily I ran across this article from America’s Test Kitchen, titled “Perfect chocolate Chip Cookies (that happen to be gluten-free).” WIN. The following recipe is seriously indebted to that article, because they weren’t lying. These really are perfect chocolate chip cookies: crispy on the outside, chewy on the inside, with plenty of melty chocolate. And NOT crumbly and disappointing in the least!

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In a pumpkin spice state of mind? Try my pumpkin chocolate chip cookies — it’s the  same recipe with a fall twist!

These cookies have gained quite the cult following in our household (in this case, “household” also refers my brother in law who lives about a mile from us). Gradually we developed a rule that if anyone said “cookies,” I had to make the cookies. Because let’s be real, if someone says cookies, you definitely want some!

As you can imagine… that spiraled out of control pretty quickly. 😳The rule has been updated to only apply if I say “cookies,” and if we’re debating whether we want them, we refer to them as “tasty treats” until we’ve committed to actually making them. 😂

Because there’s only two (or three) of us here and we don’t each need a dozen cookies every time (talk about spiraling out of control!), I’ve scaled the portions down to make three to four cookies, depending on your size and audience.

Now, whenever we get a craving for some “tasty treats,” I can whip some up. And now you can too!

Chocolate Chip Cookies for Two {Low FODMAP}

Yield | 4 cookies
Notes
These cookies will taste great with just about any flour combination (I know because I've tried), but the flours below are the ones that have yielded the most "normal" cookies for me. If you do sub out for different flours, try to keep it at around ½ starch (the starches in my recipe are the sticky rice & tapioca).
Because I scaled this recipe down, you'll notice some weird measurements, like teaspoon. If you don't happen to have tsp on hand (not that I do... ok I do and it's pretty great) don't worry too much. The cookies should be fine if you just eyeball it. I end up using slightly different amounts I make these and they're always tasty.
Similarly, I never measure the chocolate chips. Consider that more of a guideline.
Finally, the recipe as-is is not gluten free — I add in gluten to keep them from crumbling. You are more than welcome to omit the gluten if you need to, but keep in mind they will not be as structurally sound.

Ingredients

  • 1 tablespoon sorghum flour
  • 1 tablespoon millet flour
  • 1 tablespoon sticky rice flour (sometimes called glutenous rice)
  • 1 tablespoon oat flour
  • 2 ¼ teaspoon tapioca starch
  • 1 teaspoon vital wheat gluten
  • teaspoon baking soda
  • teaspoon salt
  • 1 ⅓ tablespoons butter, melted
  • 1 tablespoon + 1 teaspoon brown sugar
  • 1 tablespoon + 1 ¾ teaspoons white sugar
  • 1 ½ teaspoons peanut butter
  • 1 ¼ teaspoons milk
  • ½ teaspoons vanilla extract
  • 3 ⅓ tablespoons chocolate chips (I use two squares of the Trader Joe's pound plus dark chocolate bar)

Directions

  • Whisk the dry ingredients (flours, baking soda, gluten, and salt) together in a medium bowl.
  • Melt the butter and add the sugars; whisk until sugar has dissolved and texture is almost creamy (don't skip this step! It's incredibly important to the cookies turning out well. If you're having trouble with the sugar not dissolving, microwave for another few seconds to warm it up). Add in peanut butter, milk, & vanilla and whisk until incorporated.
  • Scoop the liquids into the flour mixture and stir until everything is evenly mixed. Stir in the chocolate chips.
  • Heat the oven to 350F. If you have a baking stone (which I highly recommend you do!), place it in the oven while it's heating. When the oven is heated, divide the dough into three or four cookies and place on stone or baking sheet. They don’t spread much, so press down slightly.
  • Bake until just brown on the edges but still soft in the center, 11–13 minutes. Let cookies cool for about⅛ 5 minutes, then transfer to a plate. Cookies are best served warm and consumed immediately.
Low FODMAP Pumpkin Lasagna | Go Messy or Go Hungry

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