Description
Salted caramel chocolate chip cookies with the delicious Tony Chocolonely chocolate bar. With spelt or gluten-free flour, lactose-free and low FODMAP
Ingredients
Scale
- 200 g gluten-free flour (or spelt flour, if you tolerate it)
- 150 g butter
- 150 g milk chocolate with salted caramel (the bar I used was actually 180 g, but I couldn’t keep myself from eating a part of it, you can also use the entire bar in the recipe if you manage not to eat it beforehand)
- 180 g dark brown sugar
- 80 g granulated sugar
- 1 egg
- 1 egg yolk
- 1 tsp baking powder
- a pinch of salt
Instructions
- Pre-heat the oven to 150 degrees Celsius.
- Melt the butter in a pan on low heat or in the microwave.
- Put the caster sugar, the granulated sugar, the egg and the egg yolk in a mixing bowl. Add the butter when it has melted and mix everything together.
- Mix in the another bowl the spelt flour, the baking powder and the salt together. Add this bit by bit to the sugar- and butter mixture and mix it together.
- Chop the chocolate with a large knife into pieces en stir the chocolate through the mixture.
- Put small heaps of the batter on a baking tray covered with baking parchment. The batter is not as solid as a dough so it is best to do this using two spoons. Make sure you leave enough space between the cookies because the batter will get runny in the oven and otherwise you will get one big cookie 🙂
- Bake the cookies in the oven for 20 minutes, take them out of the oven and leave them to harden on the baking tray for a while (when you take the cookies out of the oven they will still be quite soft).
Notes
Milk chocolate is low FODMAP up to 15 g, therefore eating one cookie at a time is a low FODMAP portion. Make sure the salted caramel chocolate you pick does not contain any high FODMAP ingredients.
- Prep Time: 25 mins
- Cook Time: 20 mins