A friend of mine (vegan) made these for me (a low-FODMAPian) earlier in the year and I only just managed to find the recipe again. She baked these for me very early on in my FODMAP journey – it was one of the first recipes that didn’t make me feel bloated, but was a bit more advanced than just eating a carrot. They’re delicious, and perfect for a picnic out.
All credits go to: Fodmaplife, the recipe is below with annotations from myself.
- 1/2 cup vegetable oil
- 1/4 cup unsweetened almond milk*
- 1 1/4tbsp organic vanilla extract
- 1 cup brown sugar
- 1tbsp maple syrup (make sure to get pure maple syrup – they can be very sneaky with their packaging!)
- 2 cup gluten-free flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips
- Pre-heat oven to 350 degrees.
- Combine vegetable oil with brown sugar, maple syrup, almond milk and vanilla.
- Use a separate bowl to mix flour, baking soda, baking powder and salt.
- Combine everything and mix until smooth. Slowly add in the chocolate chips.
- On a non-stick cookie sheet drop rounded tablespoons of the dough.
- Bake from 12-14 minutes.
As with everything on this blog, remember that there is no need to be super precise with your measurements – small bundles of doughy goodness will always go down well, particularly if there are chocolate chips in them 🙂
*My friend, being amazing, made her own almond milk (instructions here: Healthy Blender Recipes) to limit all the extra additives you find in the milk. This is not a requirement, but an option if you’re feeling a bit fancier than usual