Hey Friends….I have been a bit off grid lately…taking some well-needed vacay. Russ and I enjoyed last week off from work at our Maine cottage. We have been enjoying time with Lucy (our sweet chocolate lab) as well as visiting w/ friends and family! We visited Funky Bow brewery. Dogs are free to join you at this brewery…but must be off leash. Lucy loves to play with all the dogs and dog-friendly people at the brewery. If you like microbrew beer, have a friendly pup and like to be out in nature listening to music…check out Funky Bow in Lyman, Maine! And, of course, we having been eating up as much seafood as possible.
One of my 2017 summer goals was to float down the Ogunquit river with the tide toward the open ocean in a inflatable beach tube. So… Russ and I purchased floats. My float was a big frosted pink doughnut and Russ had a watermelon float. 🙂 (Doughnut floats are kinda perfect for a dietitian, right?!)
I was very tempted to buy this float…but it was so big it didn’t fit in our car! 
Floating downstream was… so relaxing!
I am hunkering down one more week in Maine. I have some editing to do…I am working on updating a dietitian continuing education program on the low FODMAP diet. Our little cottage is so peaceful so I tend to stay very focused and get more work done here.
Okay…so let’s back to low FODMAP cooking! How about these s’more cookies? YUUUUMMMMMOOOO! They are decadent, sweet and gooey. A nice treat for my FODMAPers!
These are simple to make, messy (in a good way) and amazing …all in one cookie. The melted marshmallows and chocolate provide the classic s’more flavor. These cookies are low FODMAP and gluten free. Marshmallows often contain corn syrup…but if the ingredients do not list HIGH fructose corn syrup you should be good to go.
I hope you are all enjoying some summer fun too…and don’t forget to keep trying new things.
.
Ingredients
- Makes 16 cookies; serving size: 1 cookie
- 1 cup peanut butter ( I used all-natural)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup mini marshmallows or about 6 large marshmallows, roughly chopped (made without high fructose corn syrup)
- 1/2 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line two medium baking trays (or one large) with parchment.
- In medium bowl, blend with wooden spoon, sugar and peanut butter.
- Add in egg, vanilla and baking soda.
- Fold in marshmallows and chocolate chips.
- Roll dough into ~16 balls.
- Place about 2 inches apart on cooking tray.
- Bake for 8 minutes.
- Let cool and enjoy!
Sandy
Yum!!!! Hope you were able to rest up 🙂
Megan King
I am making these tonight to take to a bible study. Thanks for the recipe!
katescarlata
Hope you enjoy the cookies!!
Megan King
They were a hit! Thanks for the recipe.
katescarlata
OH Yay!!
Cee
Just baked these… After 8 minutes the balls were still high and round as can be – I used a fork to push them down a bit (like classic peanut butter cookies) and cooked for two more minutes and they were just perfect! Not sure why that happened though…. Thoughts?
katescarlata
Might be that your peanut butter was too dry—not mixed well enough.
Amanda
Hi Kate,
What is the serving size for theses cookies if you’re on the fodmap elimination diet?
Also, I’m confused about what chocolate I can eat. I see semi-sweet chocolate listed on your blog as safe but the monash app recommends dark chocolate. I’m sure the type and amount of chocolate makes a difference. Thanks for your help!
katescarlata
Most semi-sweet morsels will fit the criteria for dark chocolate. I would limit to one cookie during the elimination phase–though some folks could tolerate two cookies! Always listen to your body. 🙂
Amanda
Thank you! I can’t tell you how much I appreciate your help through this process. I’m making a recipe that has less than a tablespoon of milk per serving. I’m wondering if I can eat this during the elimination phase? I’ve used lactaid tablets in the past to help with food that contain lactose.