Low FODMAP Chocolate Chip Cookies

Chocolate chip cookies and cookie cake are probably my favorite desserts ever. I am trying hard to embrace my new Low FODMAP diet so on Saturday night I was determined to make some delicious cookies. Lately I have been making the microwave cookie in a mug but it is just not the same. I signed up for Thrive Market and got some coconut sugar, oat flour and sprouted brown rice flour (okay we get you fancy flour).

I recently downloaded the FODMAP app for my phone and it is so helpful! I also did a ton of research on gluten free baking and am not quite ready to explore the gums yet. In my normal chocolate chip cookies, I add a little corn starch, it always keeps them light and fluffy and it really worked in these too.

All of these ingredients are low on the FODMAP. However, everyone’s stomach is so different, you may need to sub some ingredients based on your own needs.

These cookies are so so amazing! Even my husband likes them and he hates cookies (a serious flaw that I can’t believe I overlook).

One note about the recipe. Keep the oil pretty cold. In my second batch, the oil got warmer and those cookies are now a little harder.


  • 2 oz cold coconut oil
  • 3 oz coconut sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 10 oz oat flour
  • 6 oz rice flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon corn starch
  • 1 teaspoon salt
  • 3 oz milk (I used pecan milk)
  • 6 oz chocolate chips


  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Place cold coconut oil and sugar into mixer with paddle attachment.
  2. Cream together for about 5 minutes. Add the egg and vanilla.
  3. In a separate bowl, combine the dry ingredients (flours, soda, powder, starch and salt) until combined.
  4. Then add dry ingredients to wet mixture and mix until combined.
  5. Add the milk. It will still be a pretty thick dough.
  6. Roll in the chocolate chips. Then shape into balls and place on cookie sheet.
  7. Bake until crispy on the bottom. I baked mine for about 20-25 minutes.

Hope you enjoy! Next week I will be trying gluten free bread.

Buckwheat Banana Muffins (Dairy and Gluten Free)

I am getting a little tired of my dark chocolate squares for after lunch. I decided to switch it up this week and make some muffins. Before last week, I had never tried buckwheat flour and was excited to put it in a new recipe.


  • 3 bananas , half of another banana for garnish (optional)
  • 1 Tablespoon maple syrup (you can skip if you use ripe bananas. I can’t eat ripe bananas so needed a little sweetener.)
  • 1 teaspoon cinnamon
  • 1 teaspoon melted coconut oil or any other oil.
  • 1/2 teaspoon pure vanilla extract
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup buckwheat flour
  • 1/4 cup chocolate chips (optional)


  1. Preheat oven to 350 degrees. Line 8-10 muffin tins.
  2. In a medium bowl, mash the banana with a fork.
  3. Stir in cinnamon, coconut oil, vanilla and egg until well combined.
  4. Fold in salt, baking powder and buckwheat flour.
  5. If adding, fold in chocolate chips.
  6. With a spoon, fill muffin tins to about 3/4.
  7. If doing a garnish, add the banana slice to the top.
  8. Back for about 20 minutes or until knife comes out mostly clean.
  9. Let cool for about 5 minutes then enjoy or save for later.

Fall Bucket List


Like most people, I LOVE fall! It’s my favorite season. In September, I started a fall bucket list. I am saving for a new car so I didn’t want the list to super expensive but did put one extravagant item.

  1. Hiking in the Aspen leaves. When I first moved to Colorado, experiencing my first drive through the fall foliage seemed so life changing. Side note, this one is a time sensitive so I have already completed. See photo above. – COMPLETED
  2. Visit a cemetery. It’s spooky and free and can always get beautiful photos. – COMPLETED
  3. Complete corn maze. I have never been and to me corn mazes always scream peak fall. COMPLETED.
  4. Apple picking and then making a pie with the apples.  I expect I will have some kind of spooky experience like Sabrina on Chilling Adventures of Sabrina.
  5. Pumpkin carving. The last time I carved a pumpkin was nine years ago. – COMPLETED
  6. Horror Movie Night. Staple for Halloween.
  7. Haunted house. This one might be difficult because I am not a fan of random strangers touching me and it seems like a lot haunted houses in Denver do grab stares.
  8. Costumes. I didn’t dress up last year as I was a little too depressed. I want to do a couple this year to make up for the loss.
  9. Pumpkin Spice Lattes. A very basic one but I have never had a PSL and feel like I am missing out.
  10. Broncos Game. Again something kind of basic but I have never been to a NFL game. It never seems worth the money. I am not a fan of seeing people hit each other. This was my husband’s suggestion and he agreed to apple picking and PSLs so compromise.
  11. Escape Room. I did an escape room as a corporate team building once. I would like to do it with people I like.
  12. Volunteer for something. I used to volunteer in the kitchen at a homeless shelter. It felt very rewarding.
  13. Attend a church service. I have been interested in attending a Unitarian church service for almost a year. Something about the cold air makes me want to attend a service.

My biggest reason for creating the list was mental health. I have been feeling so burned out with and just life that I wanted to find a couple of things a week to enjoy and spend time with my family and friends. How do you destress in the fall?

Happy Fall!

Almond Brown Butter Mini Bundt Cakes










What happens when you have a sinus infection and spend the week binging the last few seasons of the Great British Bake Off? Lots of inspiration and totally crushing on Selasi. I spent the rest of the week dreaming of madeleines.

The weekend finally comes and I’ve got my sense of smell back, thought of a madeleine recipe, but my madeleine pan has disappeared. I marie kondo’d it back in January and totally forgot. I kept the 30 lipsticks, but drew the line at the madeleine pan.

Nevertheless, I persisted and adapted my recipe to mini bundt cakes. These cakes serve perfectly with some tea.




Yields: 24-30 mini bundt cakes


  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) butter
  • 1 cup sugar
  • 3 eggs
  • 3/4 yogurt (I like to use the full fat, not a fan of the non fat yogurt
  • 1/2 t almond extract
  • 1 t vanilla extract
  • 18-20 raspberries
  • 2-3 tablespoons powdered sugar for decorating


  1. In a saucepan, slowly melt butter until it starts to separate and brown. Pour into a counter until cool and solid.
  2. Pre-heat oven at 350 degrees.
  3. Spray cake pan with cooking spray
  4. Mix together flour, baking soda and salt in separate bowl.
  5. In a stand mixer or with a hand mixer, cream the butter and sugar on medium for 3-5 minutes.
  6. Add eggs, almond and vanilla extract and mix until combined.
  7.  Add in yogurt and flour and mix until combined.
  8. Drop batter into bundt pans. Only fill about 3/4 of the way.
  9. Bake for 15-20 minutes. Insert a toothpick into a couple of cakes to make sure they come out clean.
  10. Remove from the oven and place cooling rack on top of pan then turn over. Cakes should come out easily.
  11. Drop some raspberries on each cake then sprinkle powder sugar using a sieve.
  12. Cakes can be frozen and used at a later date.