Here’s a new recipe for low FODMAP chocolate chip cookies that are also lower in histamine. You know I’m a huge fan of chocolate chips when you search my site and find that I’ve got over 38 recipes containing chocolate chips! It’s just one of those sugar-free go-to ingredients that makes life a little sweeter!
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Table of Contents
Ingredient notes for low FODMAP chocolate chip cookies
These cookies contain tahini, or sesame paste, which adds some of the fat to the recipe and also gives the cookies a nice texture. These cookies also don’t contain butter, but use olive oil instead. The sweeteness in these cookies comes from ChocZero sugar-free maple syrup and ChocZero sugar-free chocolate chips. And the flour in this recipe is Otto’s Cassava Flour.
What is MCAS?
Mast Cell Activation Syndrome (MCAS) is a chronic condition that affects all organ systems. MCAS is serious and disabling and people with MCAS experience often significant and debilitating symptoms daily, including anaphylaxis, which can be fatal.
MCAS is often found in combination with other chronic conditions such as Ehlers-Danlos Syndrome (EDS) and Postural Orthostatic Tachycardia Syndrome (POTS).
Frequently healthcare providers do not know about MCAS, and the tests for MCAS are problematic because they are not uniformly reliable. MCAS can be difficult to manage. Treatments include blocking mast cell mediators with anti-histamines and mast cell stabilizers, as well as avoiding triggers.
Check out this post on how to manage MCAS.
Why this recipe?
This recipe is low in carbs, higher in fat, protein, and fiber, while still being lower in histamine and histamine-releasing foods, lower in oxalates, and free of nightshades, grains, and gluten. Eating a diet lower in carbs and inflammatory foods can help to control histamine intolerance. To learn more about the lower histamine diet click here!
The bucket theory
The bucket theory offers a helpful analogy for understanding symptom reactions with MCAS.
Think of your body as an empty bucket that you want to keep from overflowing. Different foods and activities fill your histamine bucket at different speeds but they combine to form the total level of histamine in your body (how full your bucket is). A fuller bucket means you have more histamine symptoms. When you manage triggers, reduce exposure to known triggers, and take medications and supplements to reduce histamine, you can manage the level of your bucket.
Know your typical symptom progression
Knowing your symptom progression in a symptom flare is the key to developing your own rescue plan. In this post, I discuss how to determine your own symptom progression. Once you know what typically happens in your symptom progression you can design a rescue plan to address those symptoms.
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Here’s the recipe for low FODMAP chocolate chip cookies!
Low FODMAP Chocolate Chip Cookies
Ingredients
- ½ cup olive oil
- ¾ cup Tahini or Sunbutter
- ¾ cup ChocZero sugar-free maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1½ cups Otto's Cassava Flour
- ½ tsp baking soda
- ½ tsp grain-free baking powder
- 1 tsp sea salt
- 1 cup ChocZero sugar-free baking chips
Instructions
- Preheat the oven to 350 °F. Line a baking tray with baking paper or a Silpat.
- In the bowl of a stand mixer, combine the olive oil, tahini, maple syrup, vanilla, and egg, and beat on low speed until combined.
- Add the flour, baking powder, and baking soda, and beat on low speed until fully combined. Add the chocolate chips and beat a few seconds more to fully incorporate them.
- Use a cookie scoop or a spoon to form the dough into 24 balls on the cookie sheet, flattening the top slightly with your fingers. Bake for about 15 minutes, until lightly golden on top. Cool a few minutes, and then consume immediately or freeze for later consumption.
Leftovers and reheating
- If you have histamine intolerance or MCAS you will want to freeze leftovers right away.
- Freeze for up to 3 months.
What do you think?
I’d love to have your reply below!
