Chocolate Chips- It is loaded and topped with chocolate chips like my Microwave Chocolate Chip Cookie! Beat in only ONE tablespoon of the cornstarch water (discard the rest), the milk and the vanilla until fully combined. It will appear chunky. That’s normal. Let the cookie cool on the baking sheet for an additional 5 min after removing it from the oven. If you try to take it off too soon, it will break apart. Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – 900+ and counting. Have questions about a recipe, or did you make a recipe? We’d love to see it.

This is our gluten-free, low FODMAP Happy Birthday Cookie! Sometimes a cake won’t do. My husband, Damon, is a cookie fanatic! I actually developed this cookie for him on his special day. Gluten Free Flour-If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this onebecause it’s nut safe but it does contain dairy. Store them in an airtight container and they will keep for up to three days at room temperature. Or you can freeze them for up to three months. While the dough is chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. I decided to bake this giant birthday cookie into an 8″/20cm round cake tin, because that is a standard cake size for me! It takes 25-30 minutes to bake – and you want to keep an eye on it.You wan’t the top of the cookie to look dry, but you also do not want the mixture to wobble too much as it may be raw still!I used a mixture of white and milk chocolate chips, but you can use any. You can use chocolate chips, chunks of a chocolate bar, milk, plain or white… or flavour chocolate such as terry’s chocolate orange, or Lindt for example! You can also use themed chocolate such as Mini Eggs! And so here we are! Robin and I are dedicated to HELPING ALL OF YOU THRIVE on the LOW FODMAP DIET! And that means every single day, which is why we call ourselves FODMAP Everyday®! Birthdays included! To properly cream the butter and sugar to form the buttercream, the butter must start at room temperature. If the butter is too cold, the emulsion might break causing a separated buttercream.

For the base recipe, you can use real butter or a baking spread, but I do recommend using the two types of sugars, and the correct two types of sugars. They are there for a reason!I use plain flour because you don’t want the raising agent from self raising flour. Shortening:Shortening (hydrogenated vegetable oil) is any fat or oil that is solid at room temperature. If you have heard of or seen a big can of Crisco, that is shortening. It can be stored at room temperature and has a long shelf life. Because shortening is all fat, it is hard to make substitutions. If you do have to substitute for shortening, your best bet is lard because it is also 100% fat. If using lard in place of shortening, use 2 tablespoons less of lard for every one cup of shortening. Allergy Friendly- This cookie is gluten free, nut free, egg free and can easily be dairy free (vegan). This beauty of a recipe is very heavily based on my cookie bar recipes, such as my mini egg cookie bars, and my kinder bueno cookie bars. The base recipe is so good, and it works so well every time I didn’t want to mess with it to be honest!

I recommend eating all this happy birthday cookie the first day. Trust me...you won't have any issues with accomplishing this! For the topping, I just made a simple vanilla buttercream (you don’t need much as it’s only a cookie!) – and you can colour it to any colour you like!! I then used some shopbought letters for the ‘happy birthday’ and sprinkled on some cute sprinkles from Iced Jems as always! All you need is one large mixing bowl, a handheld mixer, and cookie sheets to get this cookie made. (Well, you need the ingredients, too, of course.) And, it is always somebody’s birthday somewhere, so these can really be made any day you are craving them! To make the cookie dough, first, mix together the butter, shortening, sugar, eggs, and vanilla with the mixer. Next, add the flour, cornstarch, salt, and baking powder. Mix until incorporated.

A lighter variation on this buttercream can be made by whipping the butter for a longer period of timeto make a whipped buttercream. One giant cookie; the perfect amount for one person, two or maybe even three. Personally, I can eat this alone but my two little helpers did devour it with me! It is very simple to make and only requires 15 minutes of chilling time! It is a giant chocolate chip cookie, baked in a springform pan so that it unmolds easily and stays nice and round. The decoration is simply a little melted chocolate and rainbow sprinkles.We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchenand makes sure that each and every recipe works. We base our recipes on the lab test results of ingredients from Monash University and FODMAP Friendly that are available at the time of initial publication. You can use any of the lab tested findings, new or older, from either Monash University or FODMAP Friendly as a baseline from which to begin to explore your relationship with FODMAPs, which will be unique. I also use cornflour – this is because it creates SUCH A GOOD TEXTURE. Please do not just skip it. If you can’t access any cornflour/cornstarch, then use 25g more plain flour instead! Please also make sure to use bicarbonate of soda/baking soda… and not baking powder. And of course I am grateful for my health. I would not have been able to say this if I hadn’t discovered the low FODMAP diet. If you want a large but thinner cookie, you can use a 9″/23cm round cake tin, and bake for 20-25 minutes instead, and follow the same rules as above! It’s easier to line the tin so that you can easily get the cookie out of the tin after, without breaking it into pieces!