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