Low FODMAP Oatmeal Chocolate Chip Cookies (2024)

While I love Cocoa Crinkle Cookies for the holidays, oatmeal chocolate chip cookies are one of my favorite sweet treats for any time of the year.

Most oatmeal cookie recipes are made with wheat flour. Wheat tends to be higher in FODMAPs and therefore avoided on the low FODMAP diet until you know more about your unique tolerance level.

This low FODMAP cookie recipe is based on a (not so low-FODMAP) handwritten recipe shared by a friend. I played around with ingredients to make an equally-delicious low-FODMAP version.

The original recipe called for semi-sweet chocolate chips. I found them to be a little too sweet for my taste. Instead, I’ve used dark chocolate chips, specifically Enjoy Life’s Dark Chocolate Morsels, in this recipe.

My extended family (without dietary restrictions) devoured these cookies in no time. I hope you enjoy this recipe as much as we do!

Ingredients

To make these Low FODMAP cookies, add these ingredients to your shopping list:

• Salted butter – ½ cup (1 stick)
• Brown sugar – ½ cup packed
• Granulated sugar – ¼ cup
• Egg – 1 large
• Pure Vanilla Extract – 1 teaspoon
• Bob’s Red Mill Gluten Free 1:1 Flour (in the blue bag) – 1 cup
• Baking soda – ½ teaspoon
• Table salt – ¼ teaspoon
• Rolled oats – 1 ½ cups
• Enjoy Life Dark Chocolate Chips – ¾ cup

Step 3: Using a stand mixer with the paddle attachment, mix the softened butter, ½ cup packed brown sugar, and ¼ cup granulated sugar until smooth.

Step 4: Add in 1 large egg and 1 teaspoon pure vanilla extract. Stir until incorporated.

Step 5: In a medium bowl, stir in 1 cup Bob’s Red Mill Gluten Free 1:1 Flour (in the blue bag), ½ teaspoon baking soda, and ¼ teaspoon table salt until mixed.

Slowly add the flour mixture in batches to the butter mixture until well mixed. Remember to scrape the sides of the bowl.

Step 6: Add 1 ½ cups rolled oats and ¾ cup dark chocolate chips (I use Enjoy Life Dark Chocolate Morsels) and stir to distribute evenly. I found this step to be hard on my mixer. So, I prefer to mix in the oats and chocolate chips by hand using a silicone spatula.

Step 7: Place rounded tablespoons of dough on the parchment-lined baking sheet. Sometimes I like to lightly roll the dough between my hands to help shape them into loose balls before placing them on the baking sheet.

Step 8: Bake for 12-14 minutes depending on your preferred cookie texture. (See below for some tips.) Actual baking time may vary depending on your oven, location, climate, baking equipment, etc.

For a crisper outside and still soft inside (my preference):I pull the cookies out of the oven when they look lightly golden brown and the centers still appear to have some give. If you gently touched it with the back of a clean spoon, it would leave an impression. The cookies will be delicate straight out of the oven but firm up further as they cool.

For a crisper cookie,continue baking until the centers appear to have little to no give.If you gently touched it with the back of a clean spoon, it would leave little to no impression.The cookies will continue to firm up as they cool.

Step 9: Remove cookies from the oven and cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool.

Serve: Enjoy when the cookies are still slightly warm, or cool completely and transfer to an airtight container.

Substitutions

Flour: If you can’t find Bob’s Red Mill Gluten-Free 1:1 Baking Flour (in the blue bag), King Arthur Gluten-Free Measure For Measure Flour is another (appears-to-be) low FODMAP flour option.

Equipment

Here are some baking tools that will be helpful in making this recipe:

2 baking sheets: I tested this recipe using several different baking equipment scenarios. My cookie texture preference (more crispy outside and still-soft inside) was achieved using a dark metal baking sheet (old from Walmart; similar pan) topped with parchment paper. I found this OXO cookie sheet without parchment paper yielded a more crisp cookie throughout.

Parchment paper

Measuring cups and spoons

Stand mixer with paddle attachment: I used a Kitchen Aid stand mixer with a paddle attachment. You can also make this the old-fashioned way (and get an arm workout), stirring by hand.

Silicone spatula

Wire rack

Storage

Room Temperature: Store in an airtight container for up to 3 days. I really like this Rubbermaid Brilliance Container for storing cookies at room temperature. Baked items made without gluten (most low FODMAP baked goods) tend to dry out more quickly than wheat-based treats.

Freeze: Freeze these cookies for up to 3 months. I use a freezer-safe Ziploc bag to help save space in my freezer.

Similar recipes

• Low FODMAP Cocoa Crinkle Cookies
• No Bake Low FODMAP Peanut Butter Brownie Bites
• Low FODMAP Baked Oatmeal Cups

Food safety

Some people develop IBS after having gastroenteritis (commonly referred to as a “stomach bug” or the “stomach flu”.) Practicing food safety is one way to help prevent many infections that can lead to gastroenteritis. Here are some food safety tips:

• Do not eat raw cookie dough.
• Bake raw cookie dough before eating.
• Thoroughly wash hands with soap and water after handling flour, eggs, or raw dough.
• Thoroughly wash any baking equipment with warm, soapy water.

See more guidelines at USDA.gov.