Decadent low FODMAP double choc cookies

Who says you have to miss out on chocolatey goodness just because you're following a low FODMAP diet? These rich, fudgy chocolate cookies are crispy on the edges, soft in the middle, and packed with deep cocoa flavor—without the gut discomfort. Made with gut-friendly ingredients and free from high-FODMAP triggers, so you can indulge without worry. Perfect for an afternoon treat, a post-dinner dessert, or whenever those chocolate cravings hit!

INGREDIENTS (makes 12 cookies)

• 75g (1 cup) rolled oats

• 60g (1/2 cup) low fodmap plain flour (try the Lo-Fo Pantry range at your local supermarket)

• 30g cocoa powder, dark and bitter (I use Valrhona for extra richness)

• ½ teaspoon baking powder

• pinch salt

• 1 egg

• ½ cup coconut oil, melted

• ¼ cup maple syrup

• 1 teaspoon vanilla essence

• ¼ block of 80%+ dark chocolate, cut into small chunks (this saves you from finding dark choc chips)

METHOD

1. Pre-heat the oven to 175C.

2. Line a tray with baking paper and set aside.

3. Add all of the dry ingredients together in a bowl - oats, flour, cocoa, baking soda and salt.

4. In another bowl, mix together the melted coconut oil, maple syrup, egg and vanilla. Whisk until smooth.

5. Add the wet ingredients to the dry until combined. This is the last time to adjust your mix. If it’s too dry, add an extra tablespoon of coconut oil.

6. Lightly stir in the roughly chopped chocolate.

7. Place tablespoons of cookie dough onto the prepared baking tray and flatten slightly.

8. Bake for 10 minutes, or until soft but set. Let them cool on the tray for a few minutes before transferring to a wire rack.

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