Low FODMAP Vegan Chocolate Chip Cookie Dough Bites

Total time55 min

Prep time20 min

Cook time5 min

Low FODMAP Vegan Chocolate Chip Cookie Dough Bites

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

16 servings

For the dough

1 cup all-purpose flour
Ingredient note
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
½ cup vegan butter, softened
½ cup packed light brown sugar
2 tbsp organic cane sugar
3 tbsp plant-based milk
1 tsp vanilla extract
½ tsp fine salt
¾ cup vegan chocolate chips

For serving

flaky sea salt, for sprinkling (optional)

Instructions

1
Heat-treat the flour: spread the flour in an even layer on a parchment-lined baking sheet and bake at 350°F (175°C) for 5 minutes, until it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Alternatively, microwave the flour in a microwave-safe bowl in 15-second bursts, stirring between each, until it reaches 165°F (74°C). Spread on the parchment and let cool completely, about 10 minutes.
2
In a large mixing bowl, beat the softened vegan butter, brown sugar, and organic cane sugar together until smooth and creamy, about 2 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!