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160g rice flour
100g ground almonds (the serving size will be low FODMAP) 100g caster sugar (granulated sugar to my US friends) 100g light brown sugar 75g coarsely chopped hazelnuts 125g butter 1/2tsp baking powder 1/2tsp baking soda 1/2tsp salt 1tsp vanilla extract 1 egg 200g dark chocolate chips |
To make these low FODMAP cookies start by preheating your oven to 180c (350f)
Combine the flour, ground almonds, baking powder, baking soda, and salt in a mixing bowl then set aside.
Cream the butter and both sugars in a electric mixer. Once the mixture is smooth add the egg and vanilla then mix until blended. Scrape down the sides of the bowl as necessary.
Add the flour mixture to the butter mixture and mix until just combined. Finally add the coarsely chopped hazelnuts and chocolate chips, stir with a rubber spatula until they are mixed through. Personally I buy a block of dark chocolate and cut it into chips myself. This way I know the quality of the chocolate.
Shape the dough into one inch balls and place onto your baking tray. The exact cooking time will vary depending on the size of dough balls you made. They should be done in about 12 minutes. The will still be slightly soft in the centre when baked but will firm while cooling.
Combine the flour, ground almonds, baking powder, baking soda, and salt in a mixing bowl then set aside.
Cream the butter and both sugars in a electric mixer. Once the mixture is smooth add the egg and vanilla then mix until blended. Scrape down the sides of the bowl as necessary.
Add the flour mixture to the butter mixture and mix until just combined. Finally add the coarsely chopped hazelnuts and chocolate chips, stir with a rubber spatula until they are mixed through. Personally I buy a block of dark chocolate and cut it into chips myself. This way I know the quality of the chocolate.
Shape the dough into one inch balls and place onto your baking tray. The exact cooking time will vary depending on the size of dough balls you made. They should be done in about 12 minutes. The will still be slightly soft in the centre when baked but will firm while cooling.
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