Ready to drool?
These cookies were ridiculous. Ridiculously easy (yay!) to make. And super easy to eat. Um,….of course. 🙂
Ready to make a batch?
5 ingredients needed (6 if you want the chocolate chips!) Peanut butter, granulated sugar, 1 egg, baking soda, and oat flour. To keep them gluten free (if you need to be), just be sure to use gluten free oat flour. Bob’s Red Mill has a nice gluten free oat flour you can use.
Mix, scoop and bake. Even if you are not much of a baker, these cookies are a breeze to make…really, a toddler could make ’em.
When your job entails baking and tasting cookies during the work day…it’s a good life. I LOVE my job! 🙂
Portion control is important FODMAPers–enjoy 1 or 2 cookies and then walk away! 
Chewy Peanut Butter Cookies (gluten free & low FODMAP)
Ingredients
- Makes about 16 cookies
- 1 cup all natural peanut butter (stir well)
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup gluten free oat flour
- 1 teaspoon baking soda
- Option: Add in 1/4 cup of semi-sweet chocolate chips and/or chopped peanuts
Instructions
- Preheat oven to 350 degrees F.
- Line cookie sheet with parchment paper
- Mix together peanut butter, sugar, egg in medium bowl with a spoon until creamy.
- Blend in flour and baking soda. Fold in chocolate chips and/or nuts if using.
- Scoop out by tablespoon onto cookie sheet leaving about 1 1/2 inch between cookies.
- Bake for 8-10 minutes (cookies should be lightly brown on edges)
Every August, the Scarlata family ventures to Nantucket, a quaint island off the coast of Massachusetts. It’s hard to put the beauty of the island in photographs or even words. It is a very special place. I encourage you to travel there (if you ever can) and take in its beauty. We have created numerous memories as a family on Nantucket. This year we rented a jeep and did some four wheel driving to Great Point Lighthouse for the first time. 
I absolutely love seeing the gorgeous hydrangeas all over the island. I thought I would share a few pics with you.
In all colors!
Pink too!
Have a great week, my FODMAPers!
lisa
could you use gluten free flour mix and bettern butter instead of full fat peanut butter
thanks you
katescarlata
Not sure, Lisa. Maybe give it a try and let us know!
Robin in New Jersey
I have been using this recipe for a couple years now, minus the oat flour and it comes out great. Just last week I added 1/2c. oats to the recipe and it was even better. Next time I will try the oat flour. NOTE: I have found that you have to let the cookies cool on the cookie sheet for about 5 minutes before removing them or they will fall apart. Happy baking! 🙂
katescarlata
Thanks for the tips. I like adding the oat flour because its a great way to reduce the sugar in the recipe–and add a little fiber!
Catherine S
I know HFCS is a no-no but what about corn syrup and corn syrup solids? Thanks!
katescarlata
For now, until further testing, we do allow these ingredients–but they are somewhat of a grey area.