gluten, dairy and refined sugar free low FODMAP choc chip peanut butter cookies
After being diagnosed with Irritable Bowel Syndrome (IBS) I moved onto a low FODMAP diet in a bid to discover what foods caused my gut issues. The list of foods that you need to avoid whilst on the diet is… well, long to say the least. The good news is the low FODMAP diet was designed about twelve years ago so there are a number of good sites out there with recipes and ideas.
This low FODMAP peanut butter cookies recipe is very simple to make in the Thermomix. If you don’t have a Thermo then no worries a good food processor will do the job for you. When designing these cookies I found the oat flour made the dough too dry. I have had this same problem in the past with coconut flour. Previously I’ve used ingredients such as tahini to help bind the dough together but in this case I just added a little water.
- 1 1/2 cups natural peanut butter
- 1/2 cup coconut sugar
- 1 egg
- 1 tsp baking soda
- 1/2 cup gluten free oat flour
- 1 tbsp maple syrup
- 1 tbsp water
- 1/4 cup dark chocolate chips (optional)
- Preheat oven to 180 degrees Celsius (355f)
- Add peanut butter, sugar and egg to TM bowl and mix for 10 seconds, speed 6 or until creamy. Scrape down sides of bowl.
- Add remaining ingredients and mix for 10 seconds, speed 6.*
- Line 2 baking trays with baking paper and roll the cookie dough into small balls (the recipe should make 12 to 13 cookies). Spread out the balls evenly leaving a gap of 3cm (1in) between the balls.
- Bake for 10 to 12 minutes.
*If you find the dough is too dry then add a little more maple or water.
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