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.
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!
Shopping List
To make this yummy cocoa crinkle cookie recipe, you’ll need to gather:
- Bob’s Red Mill Gluten-Free 1:1 Baking Flour (in the blue bag) - 1 ¼ cups
- Unsweetened cocoa powder - ⅓ cup (28 grams)
- Baking powder - 1 teaspoon
- Salt - ⅛ teaspoon
- Granulated sugar - 1 cup
- Canola oil - ⅓ cup
- Eggs - 2 large
- Vanilla extract - 1 teaspoon
- Powdered sugar - ⅓ cup
Low FODMAP notes
In this section, I share information for ingredients that are either frequently asked about or have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and, if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Bob’s Red Mill Gluten-Free 1:1 Baking Flour (in the blue bag) is my go-to low-FODMAP flour. Wheat flour is high in FODMAPs, whereas gluten-free flours made with rice, potato, and tapioca starch are low FODMAP in amounts up to ⅔ cups or 100 grams.
Although this Bob's Red Mill flour hasn’t specifically been tested, it appears to be low FODMAP by ingredients. It is also readily available across the US. You can usually find this flour in the “health,” “natural,” or gluten-free foods section of the grocery store and online.
Unless you tolerate GOS, avoid the Bob's Red Mill Gluten-Free All-Purpose Baking Flour in the red bag while low FODMAPing. This flour is made from higher FODMAP garbanzo beans.
Cocoa Powder is low FODMAP up to 2 heaping teaspoons or 8 grams per serving. My go-to cocoa powder is Hershey's Special Dark Cocoa Powder.
Instructions
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 (in the blue bag) 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.
Similar recipes
- Low FODMAP Pumpkin Muffins with Chocolate Chips
- No-Bake Low FODMAP Peanut Butter Brownie Bites
- Low FODMAP Dark Chocolate Blueberry Mac Nut Clusters
Recipe
Low FODMAP Cocoa Crinkle Cookies
- Total Time: 6 hours 30 minutes
- Yield: 24
- Diet: Low Lactose
Description
These Low FODMAP Cocoa Crinkle Cookies are so good - no one will know they're IBS-friendly!
Ingredients
- 1 ¼ cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour (in the blue bag)
- ⅓ cup (28 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup granulated sugar
- ⅓ cup canola oil
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- ⅓ cup powdered (icing) sugar
Instructions
Note: The cookie dough requires a chill-time of at least 6 hours. I like to prep this cookie dough in the evening. Let it chill overnight, and then bake the next morning.
- 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 clumps of cocoa.
- 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. Gradually add in the flour mixture, stirring until well-mixed. The consistency will look a little like a thick brownie batter.
- Cover the dough and refrigerate for at least 6 hours.
- 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.
- 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 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 completely-cooled cookies in an airtight container for up to 5 days. Freeze for up to 3 months.
Notes
Low FODMAP Serving: One serving of this recipe contains low FODMAP amounts of ingredients. Individual tolerance may vary. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).
- Prep Time: 6 hours 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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