1-Minute Chocolate Chip Peanut Butter Cookie in a Mug for the FODMAPer!

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!

pb mug cookie

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.

pb cookie ready to eat

Got a minute? Treat your Valentine’s Day Sweetie to this decadent dessert that is big enough to share.

pb choc chip mug cookie

1-Minute Chocolate Chip Peanut Butter Cookie in a Mug for the FODMAPer!

Category: Low FODMAP Desserts & Other

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)


  1. In coffee mug or 5.5 ounce small ramekin, place first 8 ingredients and blend with a fork until creamy.
  2. Fold in chocolate chips.
  3. Place in microwave for 1 minute. (Note: microwaves cooking times might vary)
  4. Let cool for a few minutes. Enjoy!

12 replies on “1-Minute Chocolate Chip Peanut Butter Cookie in a Mug for the FODMAPer!

  • Maria

    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!

  • Heather

    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

  • Sherri

    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!

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