150g/5½oz lactose/dairy free dark chocolate chips

125g/4½oz lactose/dairy free dark chocolate (minimum 70% cocoa solids)

125g/4½oz buckwheat flour

25g/1oz cocoa powder, sieved

½ tsp bicarbonate of soda

½ tsp fine sea salt

60g/2¼oz soft lactose/dairy free unsalted butter

125g/4½oz soft dark brown sugar

1 tsp vanilla paste or extract

2 large free-range eggs, fridge-cold


Clatter the lactose free chocolate chips out into a flattish dish and put this in the fridge while you get on with making the batter. It wouldn’t hurt to sit them in the freezer, either.

Preheat the oven to 180C/160C Fan/Gas 4. Line a couple of baking sheets (or 1 if baking in 2 batches) with baking parchment. Roughly chop the lactose free dark chocolate, and melt it either in a suitable bowl in the microwave or over a pan of simmering water.

Set aside to cool a little. In another bowl, mix together the buckwheat flour, cocoa, bicarb and salt, and fork to make sure everything’s well combined.

In yet another bowl, cream together the lactose free butter and sugar with the vanilla extract until a dark caramel colour and fluffy, using a spatula to scrape down the sides of the bowl if necessary.

Beat in the cooled, melted chocolate then the fridge-cold eggs one by one, and when both are absorbed into the lactose free butter and sugar mixture, scrape down the sides of the bowl again, turn the speed down and carefully beat in the dry ingredients.

Using a wooden spoon or a spatula, fold in the cold lactose free chocolate chips, then dollop rounded tablespoonsful of the dough onto a lined baking sheet, leaving about 6cm/2½in between each one.

Put the bowl with the remaining cookie dough in the fridge while the first batch is underway.   

Bake for 9–10 minutes, by which time the cookies will be just set at the edges, but otherwise seem undercooked, then remove the sheet from the oven and let the cookies sit on the warm tray for another 10 minutes before transferring them to a wire rack to cool.

When the tray is cool, or you have another one lined and ready to go, take the bowl of dough out of the fridge and proceed as before.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Chocolate buckwheat cookies
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