Pretty sure I did a happy dance around the kitchen last night. I realized I could make a real cookie without flour. That’s right. No flour. No fuss over gluten-free flours or guess work on alterations. And it actually tasted normal. Oh how I’ve missed you, cookies.
Maybe this recipe is common knowledge but these little guys are not only low-fodmap but also contain only 4 ingredients. Can my day get any better?? This brings my tally up to 2 official desserts in the fodmap rotation so far!
Super easy and quick to whip up when you get that cookie craving. These would be even better with a chocolate chunk on top. So delicious when they’re warm right out of the oven!
- 1 cup peanut butter
- 1 cup sugar
- 1 tsp pure vanilla
- 1 egg (or egg substitute)
- dark chocolate chips (optional)
- Sea salt for sprinkling
Preheat oven to 350 F. Combine peanut butter, sugar, and vanilla into a bowl. Lightly beat egg and add to mixture. Mix well until batter thickens and sticks together. Place small balls of dough on an ungreased cookie sheet. Flatten dough and use fork to make crisscross pattern. Sprinkle with sea salt (or sugar!) or top with chocolate chips!
Bake for 8-10 minutes until edges begin to turn golden brown but cookie is still soft in middle. Transfer to a cooling rack. Sneak one to taste before storing the rest in an airtight container.
Enjoy warm with a glass of coconut milk! Happy bellies.
*this recipe was originally posted on the foodnetwork.com