Low FODMAP Salted Buckwheat Chocolate Chunk Cookies

Name: Low FODMAP Salted Buckwheat Chocolate Chunk Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: ¾ cup (109 g) plus 1 tablespoon low FODMAP gluten-free all-purpose flour, (such as Bob Red Mill’s 1 to 1 Gluten Free Baking Flour); ½ cup (63 g) buckwheat flour, (such as Bob Red Mill’s Buckwheat Flour); ½ teaspoon baking powder; (use gluten-free if following a gluten-free diet); ½ teaspoon baking soda; 1¼ teaspoon kosher salt, (plus extra); ½ cup (113 g; 1 stick) unsalted butter, (cut into pieces); ⅔ cup (141 g) firmly packed light brown sugar; ½ cup (99 g) sugar; 1 teaspoon vanilla extract; 2 large egg yolks, (at room temperature); 1 large egg, (at room temperature); 6- ounces (170 g) bulk or bar bittersweet chocolate, (preferably around 65 to 70 % cacao, cut into chunks, divided)

Instructions

Prep:10minCook:20min

Low FODMAP Salted Buckwheat Chocolate Chunk Cookies are yet another easy chocolate chunk cookie to add to your repertoire – this time featuring buckwheat flour. Buckwheat flour has been lab tested by Monash University and is low FODMAP in 2/3 cup (100 g) portions, which is plenty to showcase in a recipe like this. And it is naturally gluten-free, so our final cookie is as well. Low FODMAP Serving Size Info: Makes 22 cookies; 22 servings; serving size 1 cookie

Updated at: Fri, 22 Nov 2024 07:27:20 GMT