Low Fodmap Low Sugar Vegan Choc Chip Cookies

These simple to make cookies, are a delicious, healthier, alternative to traditional, super high in sugar, choc chip cookies. My Low Fodmap Low Sugar Vegan Choc Chip Cookies contain whole oats with sieved white spelt flour.

*Spelt flour is not usually FODMAP friendly unless it has been sieved. This is why some spelt sourdough breads are acceptable.

Ingredients – all organic if possible.

Dry ingredients

1 cup of sieved spelt flour ( only sieved is low FODMAP according to the MONASH FODMAP app)

2 cups of rolled oats

3 tablespoons of coconut sugar

1 teaspoon cinnamon

1 teaspoon bicarb

1 teaspoon of nutmeg, optional, as can be quite spicy for kids palates.

2 tablespoons of dark chocolate chips

Wet Ingredients

2 tablespoons of raw coconut oil

1/4 cup of rice malt syrup ( I only use the PURE HARVEST brand, as they measure the arsenic levels in their rice products)

1/4 hot kettle boiled water

Method

Preheat a fan-forced oven to 160 degrees

Baking time is 20 mins.

In a stainless steel or glass bowl, thoroughly combine all the dry ingredients together.

In a seperate bowl, do the same for all the wet ingredients.

Add the wet ingredient into the dry and stir to combine with a stainless steel spoon.

Once the dough mixture starts to hold together, continue to combine into a ball of dough using your hands.

Next break off small ping pong size amount of dough and roll into a ball, then press out into a biscuit shape and lay spaced out on a baking tray, lined with either a reusuable silicone baking sheet, or eco-friendly baking paper.

Bake for 20 mins until golden brown.

Allow to cool on a wire rack and then store in an airtight container. Consume within a few days.

Before you leave, if you enjoyed this article sign up to LivingSafe and stay informed! LivingSafe helping you live healthier & safer.

There are also plenty of other vegan low fodmap recipes for you to enjoy here