Low-FODMAP 15-Minute Edible Cookie Dough Recipe; Gluten-free, Vegan

An amazing 15 minute recipe for Low-FODMAP Edible Chocolate Chip Cookie Dough. Delicious and easy! Gluten-free and Vegan.

Is your favorite part of baking cookies eating the raw cookie dough?  I can’t lie, my favorite part of baking anything is ‘testing’ it while it is mixing.  That’s the best way to know if it will taste good…right?

When I make any of my low-FODMAP baked goods I am the first one to lick the whisks, or the beaters, or the bowl, or the spatula.  YUM.

So this low-FODMAP Edible Cookie Dough recipe is the perfect treat!  Plus you don’t have to worry about consuming raw eggs or flour. This low-FODMAP Edible Cookie Dough is ideal for creating little low-FODMAP Cookie Dough Bites- which you can also dip in chocolate for a low-FODMAP Cookie Dough Truffle.  Or else you can use it in a low-FODMAP Ice Cream Recipe for low-FODMAP Chocolate Chip Cookie Dough.

The possibilities for this low-FODMAP Edible Cookie Dough recipe are endless 🙂

This may be the best 15-minute low-FODMAP recipe you own.

You may also love:

• Low-FODMAP Chocolate Chunk Cookies
• Low-FODMAP Snickerdoodle Cookies
• Low-FODMAP Five Minute Chocolate Chip Microwave Cookie; Gluten-free
• Low-FODMAP Hazelnut Chocolate Spread ‘Nutella’
• Low-FODMAP Best Chocolate Chip Blondies

Or check out over 600 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

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Low-FODMAP Edible Cookie Dough; Gluten-free, Vegan

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting

Serves 24, serving size 2 tablespoons

Prep time: 15 mins

Note: for vegans, ensure vegan certified ingredients are used

Ingredients

• 1 cup brown sugar (both light or dark will work)
• 1/4 cup granulated sugar
• 1 cup softened unsalted butter or low-FODMAP vegan spread (for dairy-free, vegan version)
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 2 cups low-FODMAP, gluten-free flour
• 1-2 tablespoons low-FODMAP milk (such as lactose-free or almond milk for dairy-free, vegan version)
• 1 cup miniature semi-sweet chocolate chips (I used Enjoy Life brand dairy-free)

Directions

• Heat treat your low-FODMAP flour by placing it in a microwave safe bowl and heating on high for 50-60 seconds until the internal temperature reaches 166°F (this kills bacteria that may be harmful if consumed)
  • You can also opt to bake your flour instead
• In a large bowl using a hand mixer or stand mixer, cream together the brown sugar, granulated sugar, and butter or low-FODMAP vegan spread
• Beat until fluffy and light in color, about 1 minute
• Add in the vanilla and salt and mix
• Slowly add the low-FODMAP flour
• Add low-FODMAP milk one tablespoon at a time and beat until dough starts to come together and is the correct consistency for spooning
• Stir in the miniature chocolate chips by hand
• Store in refrigerator in jar or enjoy immediately…

Serves 24

Calories Per Serving: 140

% DAILY VALUE

3%Total Fat 2.7g

0%Cholesterol 0mg

5%Sodium 108.2mg

11%Total Carbohydrate 30.7g

Sugars 15.5g

3%Protein 1.4g

0%Vitamin A 0.3µg

0%Vitamin C 0mg

Check out my low-FODMAP Chocolate Chip Cookie Dough Ice Cream recipe too!