As regimented as the low-FODMAP diet is, sometimes you just want to have a little extra treat. That’s how I was this Sunday afternoon. As I spontaneously thought through the ingredients I had on hand at that moment, I remembered the easiest peanut butter cookies my Mom used to make for us during my childhood.
I hopped off the couch, told my husband I was baking a treat, and got to work. Less than half an hour later, we were munchin’ on these fabulous little cookies!
This recipe will make about fifteen cookies (plenty to snack on for a few days!), and they are just sweet enough to satisfy your sweet tooth without being overbearing. Just be sure to keep it to two cookies or so, since there are peanut butter and dark chocolate FODMAP limits.
Utensils/appliances you’ll need:
- A small mixing bowl
- Measuring cups
- Measuring spoons
- Non-stick cookie sheet
The Recipe
Ingredients you’ll need:
- 3/4 cup granulated white sugar
- 1 cup smooth peanut butter
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 Enjoy Life Dark Chocolate bars, broken into small chunks
Directions:
- Preheat the oven to 325 degrees.
- If you haven’t already, break your chocolate bars into small chunks.
- Combine all ingredients in your mixing bowl until smooth.
- Form the cookie dough into one-inch balls; place on cookie sheet. Using a fork, press a criss-cross pattern gently into the tops of the cookie dough balls.
- Place the cookies in the oven for 13-15 minutes, baking until golden brown around the edges.
- Let cool on the cookie sheet for 2-3 minutes before transferring to a cooling rack for an additional few minutes of cooling (be sure to try one warm!).
Just like that: an easy, delish low-FODMAP cookie with your name on it. Enjoy!
IBS Takes Guts 