Low Fodmap Chocolate Chip Cookies
The original Toll house cookie recipe made low fodmap and with gluten free option.
Ingredients
- 2 1/4 cups All Purpose flour or Measure for Measure GF flour See notes if making GF cookies
- 1 tsp baking soda
- 1 ts[ salt (Use 1/2 tsp if using salted butter)
- 1 cup butter (2 sticks), softened (15 seconds in microwave softens it)
- 3/4 cup light brown sugar
- 3/4 cup white granulated sugar
- 2 tsp pure vanilla extract (do NOT use artificial flavoring.)
- 2 large egga
- 2 cups gluten free chocolate chips (1 cup can be white choc.
Instructions
- 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. However, for GF cookies, make sure all your ingredients are at room temperature before you begin mixing. Then, after the batter is made, place it in the fridge for an hour before baking. This helps the cookies hold together. Make sure to line your pans with parchment paper. momables.com says that placing them directly on a cookie tin causes the gluten free cookies to burn.