Dark Chocolate Brownie Cookies

Details
Buying Tips
Gluten Free
Dairy Free

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.

#LowFODMAP #GlutenFreeOption #DairyFree #NutFree #SoyFreeOption

Switch back from trace gluten free Switch to trace gluten free

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, garbanzo bean flour, amaranth, or lupin flour.

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

Make sure the cocoa powder, baking soda, and dark chocolate are gluten free.

Unless you have coeliac disease, then you do not need to worry about being trace gluten free while on the low FODMAP diet. Gluten is not a FODMAP and small amounts of wheat are low FODMAP.

Make sure your dark chocolate is dairy free. Avoiding dairy in these products will help you reduce your lactose intake if you are on the low FODMAP diet.

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

SPREAD THE DELICIOUSNESS

NUTRITION

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Nutrition Per Cookie (Dairy Free):

Calories
128
6.4%
Fat
6.50g
9.3%
Saturates
2.80g
11.2%
Protein
1.60g
3.2%
Carbs
13.00g
4.2%
Sugars
11.2g
Fibre
1.0g
Salt
0.20g
5.0%
Iron
0.90mg
5.0%
Calcium
17.7mg
1.8%
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Nutrition Per Cookie (with Dairy):

Calories
133
6.7%
Fat
7.00g
10.0%
Saturates
4.20g
16.8%
Protein
1.60g
3.2%
Carbs
13.00g
4.2%
Sugars
11.2g
Fibre
1.0g
Salt
0.20g
5.0%
Iron
0.90mg
5.0%
Calcium
18.3mg
1.8%

INSTRUCTIONS

  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!
AUTHOR Alana Scott
REVIEWED BY Kate Watson (RD)

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Comments

  • Grace-Ellen Capier 27/09/2016 2:46pm (14 months ago)

    Half the recipe is Imperial and half is Metric. How much is 120 g dairy spread in Imperial?

    • Alana Scott 27/09/2016 7:26pm (14 months ago)

      Hi Grace,

      In imperial the dairy free spread should weigh about 4.23oz. Are you having issues when you click the 'switch to imperial' button? I've tested on my computer and it is working, however if you are having issues on your computer I would like to fix the problem. Let me know and we will see if we can find a solution. I look forward to hearing from you.

      Cheers,
      Alana

  • Emma Garcia 03/10/2016 10:26pm (14 months ago)

    Can you substitute the sugar for stevia?

    • Alana Scott 03/10/2016 11:58pm (14 months ago)

      Hi Emma,

      I've actually never tried swapping the sugar for stevia. You could give it a try but it might change the texture of the recipe a bit. This means you might need to tweak the recipe until it works for you.

  • Deb Vranian 10/10/2016 1:43pm (13 months ago)

    When you list gluten-free all purpose flour, would this be one of the "cup for cup" replacements, which also contain xanthan gum, or just a gluten-free mix of flours and/or starches?

    • Alana Scott 10/10/2016 10:47pm (13 months ago)

      Hi Deb,

      I use a 'cup for cup' gluten free all purpose flour. If you look under the 'buying tips' tab you will see what ingredients are in the flour mix I use. If you are using your own mixture of flours and starches, then you might need to experiment and add more xanthan or guar gum as needed.

  • Andrea Goodall 22/03/2017 10:41pm (8 months ago)

    I'm not good with sugar, but I do love my treats! What can I easily substitute refined sugar with in cookie/cake recipes? It gives me a foggy head and lethergy. Thank you!

    • Linda Scott(A Little Bit Yummy Admin Team) 23/03/2017 2:56am (8 months ago)

      Hi Andrea...Alana is in transit at the moment winging her way back to NZ from Brazil, so I'll venture to suggest you try stevia as a substitute...I have a sweet tooth and it suits me well. Alana might have some other ideas later on.
      Cheers

  • Taylor 28/06/2017 6:42am (5 months ago)

    If you just wanted a vanilla and choc chip cookie could you just remove the cocoa powder from this recipe? Should I substitute anything for it? Thanks!

    • Alana Scott 28/06/2017 9:00pm (5 months ago)

      Hi Taylor,

      The reason this cookie works is because most of the chocolate is melted and whisked through the other ingredients so just removing the cocoa powder won't be enough to turn it into a vanilla cookie. I don't have a vanilla and chocolate chip cookie recipe yet but one of my dietitians, Lauren Renlund does so check out this link: http://www.laurenrenlund.com/recipe/best-low-fodmap-chocolate-chip-cookies/

  • Ann Turner 12/11/2017 8:14pm (6 days ago)

    I just made these today, and they are delicious! Only two caveats: If you are using a convection oven, you shouldn't have to rotate the baking sheets. I didn't, and the cookies were great. This yielded 35 cookies for me, and I only let them sit on baking sheets for 3 minutes, and they were good to go!

    • Alana Scott 13/11/2017 3:25am (6 days ago)

      Hi Ann,

      That is wonderful to hear! My oven is incredibly unreliable so I tend to rotate everything to try to coax it into cooking evenly. It's also great to hear you got 35 cookies out of the dough. Enjoy!

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