If you are looking for an easy cookie recipe that’s also low-FODMAP and gluten-free, look no further!
When I was young, I used to love making these cookies! Little did I know, decades later, that they would be a low-FODMAP treat that I could enjoy without the worry of triggering my Irritable Bowel Syndrome (IBS) symptoms. Recently, I remembered that I had the handwritten recipe in a book that I kept of all the recipes I would publish at a future date (this is back before the internet existed). I still remember copying it into the book from a sheet of my mother’s notepad paper before moving out after college graduation. Ah, meringue memories!
Here is a simple and delicious recipe for low-FODMAP and gluten-free meringue cookies:
Chocolate Chip Meringue Cookies
Low-FODMAP and Gluten-Free!
- 2 egg whites
- 1/8 tsp salt
- 1/2 cup sugar
- 1 tsp vanilla
- 6 oz chocolate chips use a dairy-free brand to keep it low-FODMAP
Preheat the oven to 225Put the egg whites in a clean, chilled bowl and whip with the salt until soft peaks form.
Gradually add the sugar until stiff peaks form. Whisk in the vanilla, but do not over-beat.
Fold in the chocolate chips by hand.
On a greased cookie sheet (or lined with a silpat), drop teaspoonfuls of the batter one inch apart.
Bake for an hour and then turn the oven off, without opening the oven door, and let them sit for an hour more. Remove from the oven and allow to cool completely before storing in an airtight container.
If humidity gets to them, you can crisp them in a warm oven.