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Low FODMAP Peanut Butter Chocolate Cookies

Prepared in: 15min

Cooked in: 15min

Total Time: 30min

Servings: 16 cookies

Calories: 195 kcal

Fat: 11g

Carbs: 21g

Proteins: 3g

These Low FODMAP Peanut Butter Chocolate Cookies are the ultimate treat for peanut butter and chocolate lovers alike! Imagine biting into a soft and chewy cookie with just the right amount of nutty richness and melty chocolate goodness. These cookies are made with simple, gut-friendly ingredients, ensuring that even those following a Low FODMAP diet can indulge without worry.
Go To Recipe

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons natural creamy peanut butter (low FODMAP brand)
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 1 cup Bob’s Red Mill Gluten-Free 1:1 Flour or King Arthur Gluten-Free Measure for Measure Flour
  • 1 ½ cups rolled oats
  • ¼ cup (40 grams) low FODMAP chocolate chips (e.g., Enjoy Life Mini Chocolate Chips)
  • 2 tablespoons finely chopped roasted peanuts (optional, for added crunch)

Instructions

  1. Preheat Oven:
    Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Cream the Butter and Sugars:
    In a stand mixer with the paddle attachment or using a handheld mixer, beat the softened butter, brown sugar, and granulated sugar until light and creamy (about 2 minutes).
  3. Add Wet Ingredients:
    Mix in the egg, vanilla extract, and peanut butter. Beat until well incorporated, scraping down the sides of the bowl as needed.
  4. Incorporate Dry Ingredients:
    Add baking soda, salt, and gluten-free flour to the bowl. Mix until combined, but do not overmix.
  5. Add Oats and Mix-ins:
    Gently fold in the rolled oats, chocolate chips, and chopped peanuts (if using). The dough will be thick, so you may need to mix by hand with a sturdy spatula or scoopula.
  6. Portion the Dough:
    Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake:
    Bake for 12–15 minutes, or until the edges are golden brown. For softer cookies, bake closer to 12 minutes; for crispier cookies, bake up to 15 minutes.
  8. Cool:
    Allow cookies to cool on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely.

Tips & Low FODMAP-Friendly Notes

  • Low FODMAP Peanut Butter: Use a peanut butter that contains only peanuts and salt, as added sugars or oils may contain high FODMAP ingredients.
  • Chocolate Chips: Ensure the chocolate chips are low FODMAP, such as Enjoy Life Mini Chocolate Chips.
  • Optional Add-Ins: For extra crunch, finely chopped roasted peanuts can be added, but ensure they stay within the low FODMAP portion.

Storage:

  • Store cooled cookies in an airtight container at room temperature for up to 3 days.
  • Freeze cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.

Bon appétit

These Low FODMAP Peanut Butter Chocolate Cookies are more than just a dessert—they’re a little moment of joy. The combination of oats, peanut butter, and chocolate creates a harmony of flavors and textures that feels indulgent yet wholesome. Whether you’re enjoying them slightly warm with gooey chocolate chips or cooled to their perfect chewy texture, these cookies bring a smile to every bite.

Plus, they’re versatile! Add a pinch of sea salt on top for a salted caramel vibe, or swap the chocolate chips for dark chocolate chunks for a more sophisticated twist. They’re freezer-friendly, too, so you can always have a stash ready for whenever a craving strikes.

Who says Low FODMAP eating has to be boring? These cookies prove that gut-friendly doesn’t mean compromising on flavor or comfort. Treat yourself—you deserve it!

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