Fructose Malabsorption Recipes: Grain-Free Chocolate Chip Cookies

Grain-Free Chocolate Chip Cookies2__No Sugarless Gum

When you have one food sensitivity, it’s likely that you have another.  Or many more.  One common culprit is grains.  Not just wheat and rye, but corn, quinoa, buckwheat, etc.  Luckily, coconut flour is very useful and effective.  In a few weeks I’m cutting grains from my diet (more on that in a later post), hoping that will finally do away with the few straggling (but nonetheless completely annoying) symptoms I have left.  Even though I’m still two weeks away from this new diet (I’m waiting until after I go to Vegas for my anniversary–no sense in struggling through the initial phases while I’m there) there’s no reason I can’t do some preparation; especially when these delicious cookies are part of the mix!

Grain-Free Chocolate Chip Cookies3__No Sugarless Gum

This recipe was adapted from the Kosher Cave Girl’s recipe.  Instead of coming out crispy like hers, mine were fluffy and soft–most likely a result of using dextrose.  They’re amazing frozen, but fresh out of the oven they are heavenly: just like Sweet Martha’s.  What, you don’t know about Sweet Martha’s Cookie Jar?  Then you need to come to the Minnesota State Fair and have some cookies!
Oh, wait.  You have Fructose Malabsorption.  Never mind.  Just make these instead.


  • 1/4 cup of coconut flourGrain-Free Chocolate Chip Cookies__No Sugarless Gum
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of gray sea salt
  • 1 cup of tapioca flour
  • 1 cup of dextrose
  • 1 egg
  • 1/2 cup of stevia-sweetened chocolate chips (optional)
  • 1/2 cup of melted coconut oil
  • 1 tablespoon of vanilla extract
  • 2 tablespoons of coconut milk (I used goat milk)


Preheat oven to 350˚.

In a large bowl, mix together the coconut flour, baking powder, sea salt, tapioca flour, and dextrose.

In a smaller bowl, beat the egg and then add in the melted coconut oil.

Mix in the milk and vanilla extract.

Add the wet ingredients to the dry ingredients and mix with your hands until a dough is formed.

Mix in the chocolate chips.

Line a baking tray with parchment paper.

Using your hands or a cookie scoop (if you use this one you’ll get almost 100 cookies from this recipe!) form small balls and drop onto the parchment paper about 2 inches apart from each other.

Bake for around 10 minutes.

Let them sit on the baking tray to cool for about 5 minutes and transfer to a cooling rack.

Elimination Diet safe: No.

3 thoughts on “Fructose Malabsorption Recipes: Grain-Free Chocolate Chip Cookies

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