4-Ingredient Flourless Chocolate Cookies (Low FODMAP) Print 95 LikeDislike By Recipe Team These flourless chocolate cookies are so rich…you only need to eat one to fulfill even your most serious chocolate craving! These cookies will make for a delightful low FODMAP treat that you won’t regret! You can easily add a scoop of Further Food Collagen to this recipe, which can help repair the gut and improve digestive function. Learn more about collagen here.
Pamela Norris May 10, 2022 at 11:56 amLove these gluten free cookies with some changes. We are committed to very low sugar and these are sugar laden, even tho this website says sugar is bad for you. I doubled the recipe, put in 1/4 cup sugar per recipe, so 1/2 cup TOTAL. I lowered the amount of cocoa to 1 cup since the sugar was so low, but added a small handful of 100% chocolate chips. I didn’t have vanilla, which would have smoothed out the flavor. I didn’t have cooking spray (not available in the country where I live). Olive oil rubbed on the baking paper didn’t help. Next time I’ll try on the cookie sheet without baking paper. Delicious cookies, and a keeper recipe. I might try it without cocoa or with just the chips. Or almond flavoring. Thank you Further Food. Reply ↓
Ronda February 13, 2020 at 9:34 amHow long in seconds or minutes do you whip the egg whites??? Do you still blend in the dry ingredients or Stop and fold them in? I ended up trying to fold in… but at the end ended up with a runny cake batter-like mix… had to put it in a cake pan and hope for the best… so far it’s not doing much in the ovenbesides the edges… it seems after 13 minutes so far… it’s a small square pan… maybe I will just try an easy peanut butter cookie recipe instead.. but I really wanted an easy chocolate one… may just have to try again another time…. Reply ↓
Joycee May 22, 2019 at 3:49 pmhas any tried to make this recipe in a cake. If so what is th baking time? Reply ↓
CozmicOwl November 18, 2018 at 7:09 amMy grandmother used to make these cookies for my grandpa as his “diet cookie “. I would sneak out of bed and eat them. He’d be blamed for the night eating every time. Reply ↓
Vicky August 8, 2018 at 9:02 pmSo I’ve made this recipe so many times. I’ve been trying to perfect it for my low fodmap friends! Here are some tips that I’ve found super helpful:1. Whipping: You have to whip the egg whites correctly. So many times, I just put the egg whites in the mixer and turned it on high immediately. But that incorporates too much air too quickly. This recipe is more successful if you start at low speed and slowly work up to medium, then high speed as the egg whites get thicker. This is the correct way to make meringue. You can take shortcuts whipping egg whites with a lot of recipes, but not these cookies. 2. Folding: I fold the dry ingredients into the egg whites with a flipping technique. I don’t even cut my spatula through the egg whites. It takes a lot of flipping. The batter turns out sticky. It’s hard to describe but maybe like a super, super soft taffy. I was definitely worried about spreading on the cookie sheet, but they barely spread. 3. Timing: I baked so many batches at exactly 8 minutes. I found they puffed up like the photos, and then about 2 minutes out of the oven they turn flat as pancakes. I figured out baking for 13-14 minutes works for me. I’m not sure if this is because of the size of my cookies. I use a teaspoon and get 15 cookies per sheet, about 20 total cookies per batch. Reply ↓
Yukta August 1, 2018 at 10:10 amHi I added egg coca powder vanilla and sugar but it turned out to be liquid how do i make it like a dough Reply ↓
Amy April 10, 2018 at 4:18 amI made this twice; the first time, I used a wooden spoon to mix the ingredients in with the beaten egg whites, and ended up with a very flatter batter and super flat, thin cookies, though they still tasted good. The second time, I carefully folded the ingredients into the beaten eggs with a spatula and I ended up with lighter, fluffy cookies that matched the photos.Since others seem to have had the same problem as I did the first time, I’d recommend updating the directions to clarify how to mix in the dry ingredients.Thanks! Yummy! Reply ↓
Marcus Reeves January 22, 2018 at 10:58 amI’ve tried this recipe twice now and it came out wrong both times, the mixture far too stiff. I tried adding the egg whites slowly to the powdered ingredients and vice versa but they didn’t come together well. Reply ↓
Marcie January 20, 2018 at 4:54 pmThis batter was a disaster. I let the eggs warm up to room temp to get a better whip and used my kitchen aid mixer. It turned out like cake or brownie batter, there was no way it would stay in shape on a cookie sheet so I put it in a brownie pan. ….let’s see what happens….. Reply ↓
Linda September 9, 2017 at 3:03 amI just read your answer to a similar question. I will try your substitutions for egg that you gave. thank you Reply ↓
ShellyCooks February 19, 2016 at 12:27 amI made these cookies following the recipe exactly. They were just okay. They definitely satisfy a chocolate craving, but I thought they should have baked longer. After the cookies were completely cool, the centers were still very soft and almost runny. The recipe barely made 25 cookies. I don’t know what I did wrong — maybe I didn’t beat the egg whites long enough. One question: When you add the flour, cocoa, and vanilla, do you fold it into the beaten egg whites or beat it in? I beat it in — maybe that was my mistake. The recipe doesn’t say how to add the dry ingredients. I have several friends who don’t eat flour and they would enjoy these cookies if I could improve them a little more. Any help would be appreciated. Thanks! Reply ↓
Recipe Team Post authorFebruary 19, 2016 at 9:28 pmHi Shelly! That’s a great question. Yes, that might be because the dry ingredients were beaten into the mixture or the eggs weren’t beaten enough (or overbeaten). Beaten egg whites provide the structure for these cookies, and beating them to stiff hard peaks (stage 3) will create the best product. I’m sorry that the instructions weren’t super clear! The key is just to add them in gradually. When adding in the dry ingredients, try to incorporate them slowly, as mixing them in vigorously may disrupt and deflate the egg white protein structure. Hope this helps and let us know how it goes! 🙂 Reply ↓
becausenylecoj February 14, 2016 at 6:11 pmIs it possible to make this without egg? It looks like the egg whites is what gives it shape… Any ideas for a substitution? Reply ↓
Recipe Team Post authorFebruary 14, 2016 at 6:39 pmYes! You are right, the egg whites in this recipe give the cookies structure. Perhaps you can try mashed bananas, applesauce, or flaxseed mix as egg substitutes. Reply ↓
mjod February 14, 2016 at 2:49 pmthis recipe does NOT have 0g of fat. Cocoa has a definite fat content. This will make the beaten egg whites collapse. Reply ↓
Megan T February 14, 2016 at 12:39 pmI actually ate these alongside this latte, which also only took 5 minutes! It was such a great combo. http://www.furtherfood.com/recipe/bulletproof-non-coffee-latte-vegan-recipe-herbal-coffee-almond-milk-coconut-oil-dairy-free-diabetes-diet/ Reply ↓
Recipe Team Post authorFebruary 14, 2016 at 2:57 pmHi Emilie! Yes, you can substitute granulated sugar for confectioners sugar. Confectioners sugar is basically grounded granulated sugar mixed with cornstarch to prevent caking and to create a softer and more tender product. Any sugar will suffice, but it might change the texture of your product. 🙂 Reply ↓
allegra1 February 14, 2016 at 12:17 pmCould I add in nuts? I was thinking the cookies would be really good with walnuts. Reply ↓
tabitha20634 December 2, 2015 at 1:41 amlook delicious i might have to add these to the cookie boxes this year Reply ↓
Patrice M. Henry July 30, 2015 at 4:18 pmOnly 4 ingredients, wow. I love how simple this is to make. The perfect recipe for a busy college student! Reply ↓
Lillian Zhao July 15, 2015 at 8:52 amSO easy! A true lazy girl’s recipe. lol. they were almost like chocolate meringue, but better! Reply ↓
Julia Winter July 7, 2015 at 8:39 amWow! these basically look like a baked chocolate mousse…! Are there other things you can mix in other than chocolate? Like flaked coconut?! Reply ↓
Kitchen Kelli July 1, 2015 at 1:11 pmHi there – Kelli from Yum Goggle. I LOVE this recipe! Thank you for your submission – it has been approved and we will be promoting over the next few days on up to 12 social media platforms available to us. We are now following you on all your social media and hope you will do the same so we can tag you as we promote! Reply ↓
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