Low Fodmap - Soft Chocolate Chip Cookies

Bijgewerkt op: 17 feb

Ingredients:

1 ½ cups / 180g oat flour (easily made in a blender)
½ tsp baking soda
¼ tsp salt
½ cup / 120g unsalted butter, softened (can use lactose-free butter or coconut oil as an alternative)
⅓ cup / 65g granulated sugar
¼ cup / 50g packed brown sugar
1 large egg
1 tsp vanilla extract (ensure it’s alcohol-free if sensitive)
½ cup / 90g low FODMAP chocolate chips (check for any high FODMAP ingredients in the chocolate)
1,5 tbsp of sourdough starter

Instructions:

Preheat Oven: Preheat your oven to 350°F / 175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients: Add the baking soda and salt to the oatflour. Set aside.
Cream Butter & Sugar: In a separate large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes using an electric mixer.
Add Egg & Vanilla: Add the egg and vanilla extract to the butter-sugar mixture and continue to mix until well combined.
Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until fully combined. Stir in the chocolate chips.
Add the sourdough starter. Be carefull not to taste the raw dough after this step!
Rest: Let the dough sit at room temperature for about an hour to let the starter do it's thing.
Cool: Place the dough in the fridge for about an hour.
Shape Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough (about 1 to 1 ½ tablespoons each) onto the prepared baking sheets. Leave enough room because these will spread.
Bake: Bake in the preheated oven for 10-20 minutes, depending on how big you decide to make the cookies. Or until the edges are golden brown, but the centers are still a little soft.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information (per cookie, based on 12 cookies):

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