Low FODMAP Vegan Chocolate Chip Walnut Cookies
About FigFig 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
24 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 1/8 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
- 2 ¼ cups all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains about 1 1/2 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
- 1 tsp fine salt
- 1 cup (2 sticks) vegan butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 tsp pure vanilla extract
- 2 cups vegan chocolate chips
- 1 cup walnut halves, roughly chopped
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
- 2
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!