These gluten-free, dairy-free, and low-FODMAP chocolate peanut butter cookies come together in minutes and turn out just right every time.
Making gluten-free cookies is, let’s be honest, a hassle.
First, you have to deal with all the persnicketiness of making regular cookies. You have to make sure the butter is the right temperature–soft, not melted–that your baking soda is still potent, that you mix long enough, not too long. You don’t have to have a stand mixer, but it helps.
Then, you have to deal with all the complications of gluten-free: getting the right flour blend so it’s not too crumbly or sandy or stiff, having the right amount of xantham gum, etc.
Heck, I’ve even seen recipes that insist you have the eggs at the right temperature.
I’ve made them many times, simplifying and modifying as I go. I now have a version that’s only six ingredients, low-FODMAP, and if you use dairy-free chocolate and gluten-free rolled oats, it’s dairy-free and gluten-free too.
Plus, you don’t need any special equipment. You don’t need to make sure the butter and eggs are at the right temperature. You don’t need xantham gum or to measure the rice flour and tapioca starch by weight. Just mix, scoop & bake.
Plus, they have a great texture: chewy and soft, just the way cookies are supposed to be. When I’ve made these puppies for guests, they seriously don’t believe me when I say the recipe calls for no flour or butter.
If you have a peanut allergy, I’m sure the recipe could also be modified to use a different kind of nut or seed butter; FODMAPers just note that certain nut butters, like almond or hazelnut, will be higher in FODMAPs.
My other favorite thing about this cookie recipe is that I’ve modified it to make just a dozen: the perfect sized batch to keep one hungry caterpillar fed with a week’s worth of treats (or so).
- 1/2 cup creamy peanut butter
- 1/3 cup brown sugar
- 1 egg
- 1/3 cup rolled oats (gluten-free, if needed)
- 1/2 tsp. baking soda
- 1/8 tsp. salt (optional)*
- 1/3 cup chopped dark chocolate or dairy-free chocolate chips
- Preheat the oven to 350 degrees Fahrenheit.
- In a mixing bowl, stir together the peanut butter, brown sugar, and egg. Once the mixture is smooth, add in the rolled oats and baking soda and stir again. Finally, stir in the chocolate.
- Drop the dough by rounded tablespoons onto a baking sheet. (I usually use parchment paper to make clean up easier, but it's definitely not needed.) Bake 9 - 11 minutes.
- Let cool slightly before removing onto a cooling rack or plate. Delicious served warm with milk.
- *I usually only include the salt if my peanut butter is unsalted.