Enhanced FODMAP friendly bakes · FODMAP friendly bakes

Ottolenghi’s giant chocolate chip cookies

Giant chocolate chip cookies, anyone? Because why not! A crisp-on-the-outside, soft-on-the-inside cookie is hard to resist! I turned to Ottolenghi’s chocolate chip and pecan cookie recipe, adapted it to make it gluten free and opted for just the chocolate chips and not the nuts.

Makes 8 giant cookies


65g ordinary or lactose free butter

50g light brown sugar

50g caster sugar

1/4 tsp vanilla extract

1 small egg

140g gluten free self-raising flour

1/4 tsp xanthan gum

1/4 tsp salt

80g dark chocolate chips (dairy free and gluten free or otherwise)


  1. Line a flat baking tray with parchment paper and leave aside.
  2. Place the butter and sugars in a bowl and, using an electric whisk, beat until creamy and fluffy. Add the vanilla extract and egg, beating continually after each addition.
  3. Sift the flour, xanthan gum and salt into the mixture and continue to beat until well combined.
  4. Finally, add the chocolate chips and combine them using your hands. Bring the dough together and take tbsp’s worth to form large balls. Place them onto the pre-lined baking tray and set aside in the fridge to firm up for an hour.
  5. Half way into while the cookie dough is firming up, preheat the oven to 150 degrees (fan). When ready to bake, spread the balls out, lightly pressing into them with a fork. Bake for 10-12 minutes, until golden brown and crisp at the top.
  6. Remove the cookies from the oven and leave to cool for 10 minutes, then transfer to a cooking rack to cool completely before enjoying!

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