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Betsy Leighton | My Inert Life | www.myinertlife.space

Low FODMAP Chocolate Chip Cookies

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 24
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat the oven to 350 °F. Line a baking tray with baking paper or a Silpat.
  2. In the bowl of a stand mixer, combine the olive oil, tahini, maple syrup, vanilla, and egg, and beat on low speed until combined.
  3. 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.
  4. 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.
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