Description
The best combination ever in a cookie! Low FODMAP peanut butter chocolate chip cookies! Very simple to make and irresistible! Gluten-free and lactose-free.
Ingredients
Scale
- 250 g smooth peanut butter
- 250 g white sugar
- 1 egg, at room temperature
- 100 g dark chocolate (I used dark chocolate with almond and sea salt)
- 1/2
tsp baking soda - A pinch of salt
Instructions
- Preheat the oven to 175 degrees Celsius (350 F).
- Put all ingredients, except for the chocolate, together in a bowl and mix together.
- Chop the chocolate into pieces and stir the pieces into the dough mixture.
- Layer a baking sheet with baking parchment. Use two tablespoons to spoon heaps of the dough onto the baking sheet. You can make about 20 cookies from the mixture. Make sure to leave some room between the cookies on the baking sheet.
- Bake the cookies for about 12 minutes until they are lightly browned.
- Leave the cookies to cool on the baking sheet for a bit and then move them to a wire rack to cool down completely.
Notes
Note: because the cookies contain quite a lot of sugar and fat the suggested serving size is a maximum of two cookies per serving.
- Prep Time: 10 mins
- Cook Time: 12 mins