I don’t know about you…but Valentine’s Day is one of my favorite holidays. Sharing love with those I care about makes my heart smile. And, adding chocolate chips to anything I bake shows my husband I am thinking about him!
So for all you chocolate chip fanatic FODMAPers out there…this recipe is for you!
I made this recipe about 6 times, tweaking the ingredients a little to create a melt in your mouth peanut butter & chocolate chip cookie yumminess. (I have a tough job! Ha!) I have to say, this recipe was very forgiving…so feel free to reduce the sugar, omit the butter, delete the salt….you will likely still end up with a delicious dessert.
Got a minute? Treat your Valentine’s Day Sweetie to this decadent dessert that is big enough to share.
1-Minute Chocolate Chip Peanut Butter Cookie in a Mug for the FODMAPer!
- Serves 2
- 1 1/2 tablespoons gluten free flour blend (I used Bob's Red Mill Gluten free 1 to 1 baking flour)
- 2 tablespoons brown sugar
- 1 large egg yolk
- 3 tablespoons peanut butter (I used Teddie Brand, all natural)
- 1 teaspoon vanilla
- 1/4 teaspoon baking powder
- dash of salt
- 2 teaspoons softened butter (can delete, but makes cookie more moist)
- 1 tablespoon chocolate chips (I used Ghirardelli semi-sweet chocolate chips)
- In coffee mug or 5.5 ounce small ramekin, place first 8 ingredients and blend with a fork until creamy.
- Fold in chocolate chips.
- Place in microwave for 1 minute. (Note: microwaves cooking times might vary)
- Let cool for a few minutes. Enjoy!
12 replies on “1-Minute Chocolate Chip Peanut Butter Cookie in a Mug for the FODMAPer!“
Love this! I’m always on the lookout for sweet snacks that don’t involve me making (and eating) an entire batch of cookies… Just made myself a half batch of this recipe (with a little milk instead of the egg yoke – couldn’t justify wasting most of an egg) and it’s delicious! Thanks for sharing!
Your post on Histamine Intolerance saved me last week and I can’t thank you enough. I had started the Low Fodmap diet months ago with the intent to get off medication for IBS and dyspepsia (GI doctor diagnosis). I went off Pamelor and Librax two weeks ago. Last weekend (3 day weekend) I went on a cooking frenzy, roasting pork shoulder for 8 hours for pork carnitas, cooking an asian beef dish with a heavy load of tamari, making a dense spinach dish with gruyere and then gluten free strawberry shortcake. Everything low fodmap. I could barely hold my head up for two days. I was nauseous, dizzy, couldn’t get warm, hot showers made me more nauseous, tinnitus-like humming in my ears, increased heart rate, my upper gi tight/swollen and eyes moving back and forth before sleep, etc. I found that January 2015 post randomly and I’ll be forever grateful…been following the low histamine diet since that moment and am slowly on the mend. I an appointment with a dietician 2/23/16 in Northville, MI from your list of dieticians. So, again, thank you. Heather
Be sure to discuss your experience with your GI doctor and be screened for a mast cell disorder such as mast cell activation syndrome.
I know I react to sugar alcohols. Does that mean I will most likely react badly to all of the Polyol foods?
It really depends on the amount in the food. Some foods have less of the sugar alcohols than others. It’s worth experimenting a bit.
Thanks Kate. I’ll see what I can figure out.
I thought chocolate was not allowed….
Dark chocolate and cocoa are allowed in reasonable portion. Milk chocolate has lactose and is not recommended. Do you have the Monash University app??–that might be helpful to you.
I will look into the app….thanks for the information.
I made this last night and it was very dry, not sure what I did wrong. I made it exactly as printed except I used regular flour because it doesn’t bother me. Help!
Might add a little more oil to the recipe or try other brand of peanut butter. The all natural peanut butter do vary in fat content depending on how well it is stirred etc.
Thanks, I will try that!
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