These Low FODMAP Cocoa Crinkle Cookies are so good – no one will know they’re IBS-friendly!
- 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
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.
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
Keywords: low FODMAP cookies, gluten free cookies, holidays, Christmas cookie,