I adore hazelnuts just as much as I adore chocolate and cookies, so it was inevitable that I would one day create, what I believe to be, the perfect low FODMAP cookie. I think these chocolate and hazelnut cookies are incredible. They’re formed of a light and buttery biscuit which crumbles delicately in your mouth while encasing the sweet chocolate chips and crunchy toasted hazelnuts.  Up to three chocolate and hazelnut cookies is a low FODMAP serving.

I like my hazelnuts, not whole or halved, but broken into quite large fragments, so you really know that you’re eating a hazelnut cookie, so I didn’t use ready-chopped hazelnuts and instead put whole hazelnuts in a strong freezer bag and bashed them into bits with a rolling pin. This ensured that some of the hazelnuts were small and just combined into the biscuit dough, while others remained sizeable and provided just the right amount of crunch to each bite of crisp, buttery biscuit. Heaven.

These chocolate and hazelnut cookies are well worth baking and take no time at all to make. If you just fancy a chocolate chip cookie you could just leave the hazelnuts out, but you could also substitute the hazelnuts for 100g of macadamia nuts, pecans, brazil nuts or walnuts instead. However you decide to make your batch, they’re sweet, crunchy and full of flavour. They’re  everything you could ask for in a good cookie, really.

Ingredients:

100g cornflour

150g gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

100g caster sugar

125g butter (or non-dairy version)

3 tbsps rice milk

100g hazelnuts (use ready-chopped ones, if you like)

100g dark chocolate chips

Method:

Preheat your oven to 200C/180C Fan/400F/Gas Mark 6 and line two baking trays with greaseproof paper.

Place the cornflour, flour, caster sugar and butter in a mixing bowl and rub the butter in until it has the texture of fine sand.

Add the chopped hazelnuts, dark chocolate chips and rice milk and stir together until it forms a dough.

Take small chunks of dough (around 2 tbsps worth) in your hand, roll in into a ball and then flatten it slightly before placing on the greaseproof papered baking tray.

Once all the balls are done and the dough is used up, bake the chocolate and hazelnut cookies in the oven for 15-20 mins or until the cookies are golden brown.

Leave to cool and then serve.

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