Low FODMAP Vegan Brown Butter Chocolate Chip Cookies
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Learn more →Ingredients
16 servings
For the flax egg
- 1 tbsp ground flaxseed
Ingredient noteGround flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/4 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
- 3 tbsp water
For the cookies
- ¾ cup (1 ½ sticks) vegan butter
- 1 cup packed light brown sugar
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains about 1 3/4 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid flour, please tap it and change its rating to Red.
- 1 tsp baking soda
- ½ tsp fine salt
- 1 ½ cups vegan chocolate chips
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for at least 5 minutes, until the mixture thickens to a gel.
- 2
Melt the vegan butter in a medium saucepan over medium heat, stirring frequently, until the foam subsides and the butter turns golden and smells nutty, 4–6 minutes. Watch closely — vegan butter can go from golden to scorched quickly. Pour immediately into a large mixing bowl and let cool for 5 minutes.
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