Low FODMAP Cocoa Crinkle Cookies

Low FODMAP Cocoa Crinkle Cookies are so good – no one will know they’re IBS-friendly! These chocolatey bites of goodness are perfect for a holiday (or any-time-of-the-year) treat and call for just nine (mostly staple) ingredients.

WHY MAKE LOW FODMAP COCOA CRINKLE COOKIES?

Many traditional holiday cookie recipes are wheat-based. Although the low FODMAP diet doesn’t need to be wheat-free (for most people), wheat-based foods tend to be higher in FODMAPs and, therefore, less tolerated by many of us living with IBS. This particular cookie recipe has been designed to be low in FODMAPs.

This low FODMAP cocoa crinkle cookie recipe uses nine (mostly pantry staple) ingredients and requires less than 30 minutes of active work. If you love chocolate and cookies, these low FODMAP cocoa crinkle cookies are for you!

INGREDIENTS NEEDED TO MAKE THESE COOKIES

To make this yummy cocoa crinkle cookie recipe, you’ll need to gather:

• Bob’s Red Mill Gluten-Free 1:1 Baking Flour
• Unsweetened cocoa powder
• Baking powder
• Salt
• Granulated sugar
• Canola oil
• Eggs
• Vanilla extract
• Powdered sugar

FODMAP NOTES ABOUT INGREDIENTS

Bob’s Red Mill Gluten-Free 1:1 Baking Flour

Bob’s Red Mill Gluten-Free 1:1 Baking Flour is my go-to flour. I use it for just about any recipe I make that calls for flour. Although this flour hasn’t been laboratory tested yet, it is made with low FODMAP ingredients and seems to be well-tolerated by many low FODMAPers. 

Although the low FODMAP diet does not need to be gluten-free (for most), I really like this flour because it is versatile, more FODMAP-friendly, and it is also readily available in the US. You can find this flour in many grocery stores, usually in the “health,” “natural,” or gluten-free foods section.

Unsweetened Cocoa Powder

Cocoa powder has been laboratory tested for FODMAPs by Monash University, and a low FODMAP serving is 2 heaping teaspoons (or 8 grams). A serving of these cookies (1-2 cookies) contains less than this amount of cocoa. My go-to cocoa powder is Hershey’s Special Dark Cocoa Powder, but I’ve also used Trader Joe’s cocoa powder to make these cookies.  

For more information about FODMAP serving sizes of foods, I invite you to check out the Monash University FODMAP app.

HOW TO MAKE COCOA CRINKLE COOKIES

Heads up, the cookie dough for this recipe requires a chill-time of at least 6 hours. I like to prep this cookie dough in the evening, usually on a Friday or Saturday. Let it chill overnight, and then bake the next morning.

Mix the dry ingredients. Sift the flour, cocoa powder, baking powder, and salt into a medium bowl and then stir until well mixed. I admit I sometimes skip the sifting. It works, but you’re more likely to end up with small clumps of cocoa. 😉

Mix the wet ingredients. In a large bowl, whisk together the sugar and canola oil. It will look a little like damp sand. Add the eggs and vanilla and stir to combine. 

Combine. Gradually add in the flour mixture, stirring until well-mixed. The consistency will look a little like a thick brownie batter. I also like to lightly coat a spatula with nonstick cooking spray to help scrape down the sides and finish mixing.

Refrigerate. Cover the dough and refrigerate for at least 6 hours.

Prep to bake. Once the dough is completely chilled, preheat the oven to 350°F. Line a large cookie sheet with parchment paper. Place the powdered sugar in a small bowl.

Roll, roll, roll. Remove the dough from the refrigerator. This dough can get a little sticky, especially as it starts to warm up. Working quickly is key. I like to lightly coat my hands with nonstick cooking spray to help prevent the dough from sticking to my hands. Form the cookie dough into 1-inch round balls. Roll each ball in the powdered sugar until it is completely covered. Place the covered dough balls on the prepared baking sheet, spacing at least 2 inches apart.

Bake. Bake for 11-13 minutes or until the tops are cracked and no longer wet. The insides will still be a little soft. Remove the cookies from the oven and let cool for 2-3 minutes on the cookie sheet. Then, transfer the cookies to a wire rack and cool to room temperature. Serve. 

Storage: Store the completely-cooled cookies in an airtight container for up to 5 days. Freeze for up to 3 months.

FREQUENTLY ASKED QUESTIONS

Can I use a different type of flour?

Maybe. Different flours have different properties and can produce different results in baking. Bob’s Red Mill is my go-to flour, so I haven’t tried others. If you’d like to try a different flour, I suggest trying a low FODMAP all-purpose flour. If you have access to it, LoFO Pantry has a wheat-based all-purpose flour with FODMAPs removed that might work well in this recipe.

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