YIELD: 26 COOKIES
Loaded with peanut butter and chocolate, these cookies are just as decadent. Use an easy-to-find brand
of peanut butter that’s free from molasses (and therefore low-FODMAP). While I love natural peanut butter and use it in lots of my recipes, it’s a bit too thin to use in these cookies.
LOW FODMAP PEANUT BUTTER OATMEAL COOKIES Ingredients
- 4 TABLESPOONS (55 G) UNSALTED BUTTER, SOFTENED
- ¾ CUP (195 G) CREAMY PEANUT BUTTER
- ½ CUP (100 G) GRANULATED SUGAR
- ¼ CUP (60 G) PACKED BROWN SUGAR
- 1 LARGE EGG OR 1 CHIA EGG REPLACER
- 1 TEASPOON PURE VANILLA EXTRACT
- ½ CUP (81 G) BASIC FLOUR BLEND
- 1 CUP (80 G) QUICK-COOKING OATS (GLUTENFREE IF NECESSARY)
- ½ TEASPOON BAKING SODA
- ¼ TEASPOON SALT
- 2 TABLESPOONS (22 G) FINELY CHOPPED DARK CHOCOLATE (OR MINI SEMISWEET CHOCOLATE
CHIPS, IF TOLERATED)
LOW FODMAP PEANUT BUTTER OATMEAL COOKIES Steps
- Preheat the oven to 325°F (160°C, or gas mark 3).
- Line cookie sheets with parchment paper or lightly grease them.
- Combine the butter, peanut butter, granulated sugar and brown sugar in the large bowl of a stand mixer.
- Beat on medium speed until creamy.
- Add the egg and vanilla and beat until combined.
- In a separate medium bowl, stir together the Basic Flour Blend, oats, baking soda, and salt.
- Add the flour mixture to the butter and sugar mixture and beat until combined.
Stir in the chopped dark chocolate.
- Form the dough into 1¼-inch (3 cm) balls and place them on the prepared cookie sheets.
- Flatten out the balls into approximately ½-inch thick (1.3 cm) disks.
- Bake for 10 to 12 minutes until the cookies are just starting to brown lightly on the bottom edges.
- Let the cookies cool for at least 5 minutes on the cookie sheets before transferring them to a wire rack.