Can a choc chip cookie Really be low fodmap?

If you love these cookies as much as I do, you will understand my obsession to find an IBS safe choc chip cookie recipe. The answer is yes and no. Yes there can be a low fodmap safe recipe, but “safe” is a relative term.

I had to find a recipe for chocolate chip cookies that I could safely eat and of course my viewers could also safely eat. Sadly when I say safely eat, it depends on what stage my tummy is in. Am I just getting over gastritis or diverticulitis? Then I have to run far away from these cookies until I think my tummy has returned to normal or what is normal for me. lol. So even if all the recipe ingredients sound safe, it always depends on your own particular IBS state at that moment whether or not this cookie is safe for you.

Yes, I can tell you what ingredients and how much are low fodmap or soluble or insoluble fiber, but each person has individual food issues only you know how to handle. Especially true for most of us is that we can only guess sometimes whether an ingredient we had yesterday will work again today. So this recipe comes with the usual IBS caveats to beware if any ingredient will affect you in a bad way.

Need an Example?

For example, I worry about using AP flour instead of GF flour, so I suggest using a GF substitute, if you know that the Fructan in flour causes you to suffer IBS distress. Of course, if you are like me, I could be in a good place, eat one of these cookies and still spend the rest of the day or week in the loo.

But that is neither here or there. Only you know if these cookies are safe for you to eat no matter how much I might protest that they are. Nevertheless, I am including this recipe in case it IS safe for you, OR in case you just want to make them to give away to others.

Texture and Taste as good as Tate’s

They look and taste as good as Tate’s because of my method for scooping them out on the cookie sheet; otherwise, this recipe is the original Toll House cookie recipe from the chocolate chip wrapper. Made according to my own directions, you will get 51 3 to 4 inch cookies that have a nice heft to them, look simply delicious and are delicious. People will ask you how you made them. I suggest you send them to my ibskitchn.com website. He he he. Hey, I need to get the word out.

Ingredients

2 1/4 cups all purpose flour or King Arthur Measure for Measure

***Note: See bottom of post for particulars about substituting GF flour for AP flour

1 tsp baking soda

1/2 tsp salt

2 tsp vanilla

2 sticks butter or 1 cup

3/4 cup brown sugar

3/4 cups white sugar

2 eggs

1 cup semi sweet chocolate chips

1 cup white chocolate chips

1/2 cup white sugar to dip glass bottom for flattening cookies before baking

small juice glass to dip bottom in sugar

Directions

Preheat oven to 375 degrees F or 350 degrees using a convection oven. Place parchment paper on two cookie sheets that can fit side by side in oven.

In a medium bowl place flour, baking soda and salt. Whisk together until nicely mixed. Set aside.

In a large mixing bowl place the softened butter. (If still cold, place each stick of butter in microwave for 15 seconds. Then cut it up in the bowl so if softens quickly. You only want it softened, not melted.)

With a hand or stand mixer, beat the butter on low until creamy. Then add in the sugar in increments beating the entire time until all the sugar is in. Add in the eggs one at a time increasing the speed to medium.

When the batter seems nicely creamed, decrease the beating speed to low and add in the flour in three or four increments. Stop the mixer occasionally to scrape down the sides using a spatula. Continue until the batter is completely combined with the egg. Stop the mixer and remove the beaters.

Using a wooden spoon or spatula, stir in the chocolate and white chocolate chips until nicely distributed throughout the batter. Scrape down the bowl making sure all the flour and chips are incorporated.

Using a small cookie scoop, scoop out enough batter level with top of the scoop and place on the cookie sheet two inches apart, three to a row and twelve in all per cookie sheet.

Dampen the juice glass bottom and dip it in the 1/2 cup of sugar. Press it down on a cookie to flatten it until about 1/4 inch high. Do this to each cookie.

Bake the cookies for from 11 to 13 minutes or until lightly golden and crusty brown on the edges.

Remove from oven and rest cookie sheets on counter for two minutes, then remove cookies from cookie sheet to cool on a rack. When cool you can place in cookie tins or freeze. This recipe makes 51 3 or 4 inch cookies at 100 calories each.

***Gluten Free Notes I found on momables.com: If you substitute King Arthur GF Measure for Measure flour, you will still use the same amount for all the ingredients including the amount of flour. You also follow the same mixing directions that I give above.

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