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Chocolate Chip Cookies

I have a major sweet tooth if you haven’t noticed by my abundance of desserts FODMAP diet. My all-time favorite desserts are quality chocolate chip cookies. I will go out of my way if I have a cookie craving to sink my teeth into one. My major concern ongoing on the FODMAP diet was not being able to find a killer chocolate chip cookie but thankfully I found this recipe from Against the Grain.

I think the best compliment you can give to someone is to ask if a gluten-free treat is really gluten-free. I get this response over and over again when I make this recipe. I should really keep these ready to go in the freezer but I’m afraid I won’t have the self-control to not eat them all the time! I really would turn into the cookie monster!

A few weeks after moving into our home, I decided I wanted to make a homemade treat for our new neighbors. I packaged them in a box with ribbon and put them in front of the neighbor’s doors. I was happy to see and hear that everyone loved them (and couldn’t tell they were gluten-free)!

Looking for other cookie recipes? Check out some of my favorites: flourless chocolate cookies and oatmeal dark chocolate cookies.

Chocolate Chip Cookie Ingredients

Wet & dry cookie ingredients mixed together.

Raw cookie dough ready to be baked.

Chocolate Chip Cookies

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Author: Fit fab FODMAP
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 2 dozen cookies 1x

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Description

This classic chocolate chip cookie is my absolute favorite!

Ingredients

Scale

1 Cup Unsalted Butter, room temperature
1 1/4 Cup Light Brown Sugar
2 Eggs
1 1/2 Teaspoons Vanilla Extract
1 1/3 Cup Brown Rice Flour
1/4 Teaspoon Cornstarch
1 Teaspoon Xanthan Gum
1 Teaspoon Sea Salt
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
12 Ounce Package of Semi-Sweet or Dark Chocolate Chips

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Instructions

Preheat the oven to 375 degrees.
In a stand mixer on medium speed cream the butter and sugar for one minute. Add the eggs and vanilla and combine.
In a separate medium sized bowl combine the dry ingredients: flour, cornstarch, xanthan gum, cinnamon baking soda & salt.
On low speed, slowly mix in the flour into the wet ingredients. Fold in the chocolate chip cookies until combined.
On a parchment-lined baking sheet, place a rounded teaspoon of dough leaving a few inches of space in between each cookie.
Bake for 6 minutes, rotate and bake for an additional 6 minutes. Remove from oven and let cool.