Gluten-free, dairy-free and pure deliciousness!, these Low FODMAP Cocoa Crinkle Cookies are SOO good – no one will know they’re IBS-friendly!
If you love chocolate and cookies, this is the recipe for you! These Low FODMAP Cocoa Crinkle Cookies incorporate a lot of pantry staples and are the perfect way to enjoy a sweet low FODMAP treat in moderation. 🙂
Low Fodmap Cocoa Crinkle Cookies
- Prep Time: 6 hours
- Cook Time: 15 mins
- Total Time: 6 hours 15 mins
- Yield: 24 1x
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Gluten-free, dairy-free and pure deliciousness!, these Low FODMAP Cocoa Crinkle Cookies are SOO good – no one will know they’re IBS-friendly!
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Ingredients
- 1 cup sugar
- ⅓ cup canola oil
- ⅓ cup cocoa powder
- 2 eggs
- 1 tsp. vanilla extract
- 1 ¼ cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
- 1 tsp. baking powder
- ⅛ tsp. salt
- ¼ cup powdered sugar
Instructions
- In a large bowl, whisk together sugar and canola oil. Gradually stir in cocoa powder. Add eggs and vanilla, beating until well blended.
- In a separate bowl, stir together gluten-free flour, baking powder, and salt. Gradually add to cocoa mixture, mixing well.
- Cover dough and refrigerate for 6 hours or more.
- After dough has set, preheat oven to 350°F. Line cookie sheet with parchment paper. Roll dough into 1-inch balls before rolling in powdered sugar, to coat. Place on lined cookie sheet.
- Bake 11-13 minutes or until tops are crackled. Removed from oven and transfer to wire rack to cool before serving.
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: gluten free cookies, low FODMAP,
Tracey says
Would it be possible to also give metric measurements for recipes, please? I am based in the UK and we use grams/ounces and not cups
Emily says
Hi Tracey, I will put this on my list to look into. Thanks for the feedback!
Courtney says
Hi! This looks great. My daughter was just diagnosed with IBS and is a college student. Would like to make and send them to her for Valentine’s Day. How long do you think these will these last if not refrigerated?
Emily says
Hi Courtney! What a fun idea?! I tend to freeze my extra cookies right away, so I don’t have a great firsthand answer. From a quick Google search, it looks like most cookies should be okay outside of the fridge for at least 3 days.
Diane says
What is the saturated fat content in cocoa crinkle cookies verses total fat?
Emily says
Hi Diane, It is 0.5 grams per serving.
Méabh says
Hi, just want to check – is one cookie the full low fodmap serving?
Emily says
Hi Méabh! By ingredient, most people will likely tolerate more than one cookie. However, I encourage enjoying these as a treat in moderation. 🙂
Jessica says
Just been been diagnosed gluten intolerant and IBS, been put on a fodmap free diet. I struggled at first to find things to eat, I have resorted to cooking EVERYTHING!! Love this recipe. Thank you.
Emily says
Thanks for sharing, Jessica! It can totally feel overwhelming/hard to find things to eat, especially when you first starting out. But, cooking as much as you can, definitely helps! Glad you enjoyed the cookies 🙂
Darlene says
Can you replace the oil with coconut oil?
Emily says
Hi Darlene! Great question. I would think coconut oil would work in its liquid (melted) form. However, baking science tends to a little bit less flexible than cooking, so it might not turn out exactly the same. Let us know how it goes if you try it!
Sarah D DeBord says
You can use olive oil instead of canola. You want to make sure if it calls for a liquid at room temp oil, you sub with a similar oil. And olive oil is much better for your body than canola.
Emily says
Olive oil is great for baking. I would recommend using the more neutral-flavored extra light tasting olive oil (which I use in many of my baking recipes) if you’re not keen on the flavor of olive oil.
Judy Matta says
These look great. Thank you. I wonder: if I cooled the dough, and then rolled it into a log, then put it back into the refrigerator to finish setting I could cut them like refrigerator cookies? I like to be able to slice and bake a few at a time and then keep the rest for later. I can’t eat gluten-free flour. More intolerant of GF products than wheat gluten! I do like light spelt flour, so I’ll make these with that.
THank you very much for this site. You have done a great job. I have all kinds of my own l-FODMAP recipes, but not the interest or ability to put into a blog. So I am enjoying yours very much
★★★★★
Emily says
Hi Judy! I don’t see why what you have suggested wouldn’t work out. If you do try it, let us all know how it goes! 🙂