I wrote all about whether oatmeal is good for IBS recently. I shared my go-to overnight oats recipe, listed some links to other oat-based recipes, and offered up a number of strategies for incorporating more oats into your diet.
One of these strategies is swapping your regular chocolate chip cookies for oatmeal chocolate chip cookies.
Problem is – I find oatmeal cookies pretty bland and unexciting. Very white bread, very vanilla. So over the years I spruced up my original oatmeal chocolate chip cookie recipe with coconut and cinnamon.
When I tested this recipe with gluten-free flour, it worked quite well, and I could have left it at that.
But… I’m a die-hard baked good lover. Some might call me a bit of a dessert snob (I’m OK with that). I seek out fancy gourmet bakeries when I travel, and I’m willing to spend stupid amounts of money on quality pastries and chocolates (again, I’m OK with that).
So when I convert a favourite recipe to gluten-free, I try to compensate for the lost gluten (tears) with a special technique or ingredient.
For these cookies, that technique is browning the butter. But I didn’t stop there. I also employed a beat-and-rest strategy I gleaned from an out-of-this-world chocolate chip cookie recipe I discovered years ago.
As a result, these cookies take a bit more time to make, but the end product is a complex and caramel-y delight.
Plus, you can make them any time because you melt the butter rather than wait hours for your refrigerated butter to hit room temperature.
I tend to use Bob’s Red Mill “1 to 1 baking flour” (blue package) because most people swear by it. I recently read that King Arthur’s “measure for measure” flour was good in cookies so I ordered it off Amazon and used it in this recipe – with success.
While you benefit from the oats in this recipe, make no mistake – this cookie isn’t what I’d call healthy. It’s still a cookie! High sugar, high fat, refined flour. So eat these cookies sparingly.
I keep them in an air-tight container in the freezer and pull one out to come to room temperature an hour before I want to eat it. Then yumminess happens.
Low FODMAP oatmeal chocolate chip cookies
- 1/2 cup butter (113 grams)
- 3/4 cup brown sugar moderately packed
- 1 egg large
- 1 tsp vanilla
- 3/4 cup low FODMAP flour I used…
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1 1/4 cup rolled oats
- 1/2 cup sweetened shredded coconut
- 1 cup chocolate chips I like Hershey's Special Dark chocolate chips
- Pre-heat oven to 325 F. Line cookie sheet with parchment paper or reusable cookie mat.
- In a frying pan over medium heat, brown about 3/4 of the butter.
- Put the remaining 1/4 butter in a large bowl and cut into smaller pieces.
- Add the browned butter to the bowl with the firm butter and gently stir to completely melt the firm butter.
- Add vanilla and brown sugar to the butter and mix.
- Add the egg and beat to incorporate.
- Let the wet mix sit for 3 minutes, then beat on medium speed for 30 seconds. Repeat this process two more times.
- Meanwhile, mix the flour, salt, baking soda and cinnamon in a medium bowl. Add to the wet ingredients and mix.
- Stir in the oats, coconut and chocolate chips.
- Scoop 2-3 tablespoons of dough onto cookie sheet. Bake for 8-10 minutes until cookies are lightly golden brown. Cool on a cookie rack.
Read my last post about whether or not oatmeal is good for IBS and how oats affect IBS symptoms.