3 Ingredient Low FODMAP Peanut Butter Cookies
These simple low FODMAP peanut butter cookies only have 3 essential ingredients! Also gluten-free, dairy-free and vegan!
Ingredients
- 1 tbsp ground flax seed (or 1 large egg)
- 1 cup natural peanut butter
- 1 cup brown sugar
- 1 tsp vanilla optional
- 1/4 tsp salt optional
- Optional toppings: sprinkles crushed peanuts, chocolate chips, peanut m&ms
Instructions
- Preheat oven to 350°F.
- In a small bowl, mix the flax with 3 tbsp water. Allow to sit for 5 minutes.
- Mix all ingredients well in a large bowl. Roll approx. 1 tbsp of dough into a ball to make 1 cookie and place on pan. Press down gently with a fork to flatten. Top with optional toppings.
- Bake for 10 minutes, until slightly browned on the edges. Let cool for 5 minutes on the pan. Cookies will be very soft when removed from the oven, but will slightly harden as they cool.
Notes
- Peanut butter is low FODMAP at 2 tbsp. The maximum FODMAP serving size per sitting for this recipe is 3 cookies.
- A large egg can be used in place of the ground flax. Do not mix the egg with water.
- The vanilla and salt add flavour to the cookies, but are not essential for the recipe.
- In Canada, peanut m&ms do not contain high fructose corn syrup, but do contain milk chocolate and lactose. Limit to 2 pieces in one serving to keep the lactose low. Omit peanut m&ms if very lactose intolerant or vegan.
- If you make this with salted peanut butter, you may omit the added salt.
- This recipe can also be made with other nut/seed butters (like sunflower seed butter) in place of peanut butter (good for peanut allergies or for putting in school lunches)
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