Low FODMAP Peanut Butter Cookies
Simple 5-ingredient peanut butter cookies that are naturally flour-free. Rich peanut flavor with a satisfying crunch.
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Line baking sheets with parchment paper.
- 3
In a medium bowl, combine peanut butter, sugar, egg, maple syrup, vanilla, and salt.
- 4
Mix until smooth and well combined.
- 5
Add baking soda if using and stir to incorporate.
- 6
Roll dough into 20 balls, about 1 inch each.
- 7
Place on prepared baking sheets, spacing 2 inches apart.
- 8
Press each ball with a fork to create crosshatch pattern.
- 9
Bake for 10-12 minutes until edges are set and tops are lightly cracked.
- 10
Cool on baking sheet for 5 minutes - cookies will be very soft.
- 11
Transfer to wire rack to cool completely.
- 12
Cookies crisp as they cool.
FODMAP Notes
Peanut butter is low FODMAP at 2 tablespoons per serving. Each cookie contains about 1 tablespoon which is safe. These cookies are naturally gluten-free since they contain no flour.
Tips
- 💡 Use natural peanut butter, not sweetened
- 💡 Stir peanut butter well if separated
- 💡 Don't skip the fork press - helps cookies bake evenly
- 💡 Very soft when warm, crisp when cool
Recipe Notes
These flourless cookies are a revelation - just five ingredients create cookies with intense peanut butter flavor. The natural oils in peanut butter give them a satisfying crunch.
Substitutions
- Peanut butter: Almond butter or sunflower seed butter
- Sugar: Coconut sugar
- Add-ins: Dark chocolate chips or chopped peanuts
Storage
- Room temperature: Keeps 5 days
- Freezer: Freezes well up to 3 months
FODMAP Stacking Note
One to two cookies is a low FODMAP serving. Watch peanut butter intake for the day.
Related Recipes
- Low FODMAP Chocolate Chip Cookies
- Low FODMAP Energy Bites
- Low FODMAP Almond Cookies