Hooray for Cookie Season!
I love this time of year as it conjures up great memories of eating MANY of my Mom’s baked goods during the holidays. More recently, I love my annual cookie baking for the holidays with with my daughter! We try some new recipes and some of my Mom’s to make the holidays delicious and special.
I have always been a baker. I love the process of baking, I find it very relaxing. How about you?
Truth be told, I am a hot mess in the kitchen. I enjoy it–but I am not a “clean as you go” kind of gal. Typically, I have flour all over the place and the kitchen looks like the aftermath of a tornado. But, it’s the small price (my husband-ha!) has to pay for delicious baked goods, right?
Today, I am sharing my modified version of Alison Roman’s easy to make and ridiculously delicious Salted Chocolate Chunk Shortbread Cookies, the original recipe can be found here.
Russ and I love my Low FODMAP version.
It’s an easy recipe to play around with –I will share my take on it. I am not a big flaked sea salt girl with my chocolate. I know many people love it–and the original recipe adds it. Feel free to add a bit if that is your thing.
The recipe suggests to cut the chips (rough chopped) trying not to create “shards” of chocolate. I am not gonna lie here, I love the shards (thinly sliced chocolate) –and add it all in. You definitely need chunks too…but don’t fear adding a few shards.
If shortbread isn’t your jam, give my flourless chocolate cookies a try. These too, are easy to make and a fav! Recipe here.
Chocolate Chip Shortbread (Low FODMAP)
Ingredients
- 1/2 cup plus 1 tablespoon (9 tablespoons) unsalted butter, at room temperature
- 1/4 cup sugar
- 2 tablespoons packed brown sugar
- 1 teaspoon good quality vanilla extract
- 1 1/4 cup gluten free flour blend (I used Bob's Red Mill 1 to 1 gluten free blend)
- 1/4 cup finely ground oat flour (use certified gluten free oats, if following gluten free diet)
- 3 ounces good quality dark chocolate (I used HU brand), rough chopped
- Optional:
- 1 large egg, whisked
- 1/4 cup turbinado sugar
- sea salt flakes
Instructions
- In medium bowl, cream butter and sugars. (with spoon or use beater).
- Add in vanilla.
- Cream in flours, adding gradually, until mixture is the consistency of play-doh.
- Fold in chocolate into mixture.
- Roll dough into 2 even logs, about 2 1/2 inches in diameter, you can wrap in plastic or parchment paper and place logs in refrigerator to set, about 2 hours.
- Preheat oven to 350 degrees F, when dough is ready.
- Optional, brush dough rounds with egg, then sprinkle and cover with turbinado sugar. You can use hands or parchement paper to lightly press sugar into dough.
- Slice dough into 1/2 inch rounds, use a sharp knife to cut through chocolate--may need to rock knife a bit to cut chocolate and keep form to cookie. (The cookies may fall apart with cutting, don't worry, just push the circle back in place.)
- Place on baking sheet lined with parchment paper, (sprinkle with sea salt flakes, is using) and bake for about 10-12 minutes. I prefer 10 minutes so cookie has a light chew in the center.
- Remove and allow to cool. Enjoy!
Melinda
Hi Kate. Thanks for another delicious low FODMAP recipe. These look delicious. Do you think this cookie dough, minus the chocolate, would roll out. I have a pinwheel cookie recipe that I would love to make low FODMAP.
katescarlata
Yes, it should roll out.
K Davey
I chilled these, but decided to let them thaw a little to help with slicing. Otherwise they just crumbled. The rock the knife tip was definitely helpful!