Gluten-free oats, peanut butter, dairy-free chocolate, eggs, and regular cane sugar are all allowed on the low FODMAP diet, so I decided I’d make these gluten-free low FODMAP oatmeal peanut butter chocolate chip cookies! If you aren’t needing low FODMAP cookie recipe, stick around still, because these are an amazing gluten-free oatmeal peanut butter chocolate chip cookie too!
Earlier this year, my gastroenterologist put me on a Low FODMAP diet in conjunction with treatment for SIBO (small intestinal bacterial overgrowth, in hopes that doing both would heal me. Now if you’re like me, you’d heard very little about low FODMAP diet/foods before. It was definitely overwhelming!!
In addition to some great handouts my gastroenterologist gave me, the resources I found most helpful to me starting out were this one that explains the Low FODMAP diet, and this one for Low FODMAP meal ideas. Later I found this Low FODMAP guide that includes printables to help too which I’ll definitely use next time! Definitely check these out!
I did the Low FODMAP diet for about 3 weeks, then reintroduced foods to see which, if any, were bothersome to my body. Please only do this diet under the supervision of a gastroenterologist. I am not recommending anyone do this diet. I’m just providing this recipe for a treat for those of you that have been instructed by a doctor to adhere to this diet for a short time.
If you haven’t found a good gastroenterologist yet, keep asking around and keep looking! I’m on my fourth gastroenterologist, and finally have found one that has a good understanding of celiac disease and inflammatory bowel diseases. (If you live in Boise area, feel free to email me for my gastroenterologist’s name!)
I really was craving treats while I was on this diet. I was happy to see that some of my favorite ingredients were still allowed on the low FODMAP diet and was anxious to make a treat with them. Peanut butter, gluten-free oats, eggs, dairy-free chocolate, and regular cane sugar are all allowed on the low FODMAP diet, so I decided I’d make these gluten-free low FODMAP oatmeal peanut butter chocolate chip cookies! They were deeeee-licious! My family all loved these of course and devoured them! I was glad I froze some so that I could pull one out to enjoy on some of the remaining days, otherwise they’d have eaten them all!
Notes on ingredients for these low FODMAP cookies:
- Peanut Butter – Use a natural peanut butter that contains peanuts and salt only. Almond butter or sunflower seed butter would be good substitutions. The lists I read recommended avoiding cashews, so I wouldn’t use a cashew butter.
- Oats – as always, I recommend all celiacs and gluten-intolerant folks use only certified gluten-free oats. I used gluten-free quick cooking oats in these, but gluten-free rolled oats would be fine too.
- Chocolate – I used Enjoy Life semi-sweet chocolate mini chips. They’re my go-to whenever I need chocolate that is dairy-free in addition to certified gluten-free. I buy mine at my local Albertsons or Fred Meyer or buy online from Amazon.
I love the mini chips because they make it so you can’t get a single bite that doesn’t have some chocolate in it!
Whether you have to follow a special diet or not, I think you’re going to love these chewy cookies! They’re so good! If you’re looking for more cookie recipes, check out all of my gluten-free cookie recipes here. Many can be adapted to fit the Low FODMAP diet as well.
If you make these and love them, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.
Gluten-free Low FODMAP cookie recipe:
- 1 cup good quality all-purpose gluten-free flour (I used gfJules)
- 1/2 tsp xanthan gum (*see note about omitting)
- 1 tsp. baking soda
- 1/4 tsp. salt
- 8 Tbsp. unsalted butter (cold)
- 1/2 cup natural creamy peanut butter*
- 2/3 cup sugar
- 1 tsp. pure vanilla extract
- 1 large egg
- 3/4 cup gluten-free quick oats
- 1 cup semi-sweet mini chocolate chips
- Preheat oven to 350º. Line a large cookie sheet or 2 small cookie sheets with parchment paper.
- In a small bowl, whisk together gluten-free flour blend, xanthan gum, baking soda, and salt. Set aside.
- In the bowl of your mixer, cream together the butter, peanut butter, sugar and vanilla extract on medium speed for about 3 minutes.
- Add the egg and continue beating until combined.
- On low speed, gradually add the dry ingredients from the small bowl, and mix just until combined.
- Stir in the gluten-free quick oats and semi-sweet mini chips just until combined.
- Use a large cookie scoop to scoop the cookie dough and place on the cookie sheet. I made 14 large cookies spaced apart on one very large cookie sheet. Use two sheets if needed so your cookies don't smush together. (Or bake one pan full, let cool, remove, and use same sheet again for remaining.)
- Bake for 11 minutes. Remove from oven and place cookie sheet on cooling rack for 5 minutes. Remove cookies from cookie sheet and allow to cool on cookie sheet until ready to enjoy!
- Store leftover cookies in an airtight container.
*Omit xanthan gum if your flour blend contains xanthan or guar gum already)
**Use a peanut butter that contains peanuts and salt only
Pin this to your gluten-free cookies board on Pinterest so you can find it later!