Low Fodmap Diet Peanut Butter and Choc-chip Cookies Recipe

We whipped up a batch of these hard-to-stop-at-just-1 Peanut Butter and Choc-chip Cookies.

They truly do whip up with little time or effort. The recipe calls for a table spread rather than butter, which makes the dough easy to beat together by hand, as well as keeping things dairy-free and lower in cholesterol. The dry ingredients include a few different wheat-free flours that are the ones I always have in the pantry. If you are so inclined, a handful of oats or quinoa flakes would also mix into the dough with ease.

We often face the dilemma of whether to call something a biscuit or the more American title of cookie. I guess I’ve settled on naming crisp and crunchy varieties biscuits, whereas a cookie, in my mind, is a bit softer to the bite. Whatever you call them, these low FODMAP cookies are pretty yum!  Actually, I reckon a couple of these would make a tasty ice-cream sandwich; I must remember to try that sometime…

Peanut Butter and Choc-chip Cookies Ingredients 

Makes approximately 24.

If you have unsalted peanut butter I recommend that you add a generous pinch of salt to your cookie dough.

  • ½ (170g) cup crunchy peanut butter
  • 1/3 (70g) cup table spread, eg Nuttelex
  • 1/3 (75g) cup raw (golden) caster sugar
  • 1/3 (75g) cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¾ (90g) cup brown rice flour
  • ½ (50g) cup corn flour
  • ¼ (30g) cup tapioca starch
  • ½ teaspoon baking powder
  • ½ teaspoon guar gum
  • ½ (95g) cup chocolate chips

Peanut Butter and Choc-chip Cookies Steps

Low Fodmap Peanut butter and Choc-chip Cookies Recipe
Low Fodmap Peanut butter and Choc-chip Cookies Recipe
  • Preheat oven to 180C. Line 2-3 trays with baking paper.
  • Cream together the peanut butter, margarine, and sugar with a wooden spoon.
  • Add eggs and vanilla and mix well.
  • In another bowl, combine the dry ingredients with a whisk;
  • sift over the egg mixture and stir with a table knife until evenly combined.
  • Mix in the chocolate chips.
  • Roll heaped dessert spoonfuls of the mixture into balls and place onto the prepared trays, leaving room for spreading.
  • Flatten slightly with your fingers and press 2 or 3 extra chocolate chips into the top of each biscuit.
  • Bake 15-20 minutes until just turning golden. Cool on wire racks.

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