Vegan Low FODMAP Peanut Butter Cookies
There’s nothing like a freshly-baked peanut butter cookie! These cookies are low FODMAP, vegan, and packed with peanut butter-y flavor. Plus, this recipe is super simple — it’s made in just one bowl with just 8 ingredients.
Ingredients
- 1 tablespoon ground flax
- 1 cup creamy natural peanut butter
- ¼ cup pure cane sugar
- ¼ cup brown cane sugar
- 1 teaspoon pure vanilla extract
- ¼ cup almond meal or flour (terms used interchangably)
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Prepare a large baking sheet with parchment paper and set aside.
- In a medium bowl, stir the ground flax with 2 tablespoons of warm water and let sit for 5 minutes to thicken.
- Add peanut butter, cane sugar and brown sugar and vanilla and mix with a fork until blended. Then, sprinkle over almond meal, baking powder and salt and work in thoroughly with a fork until mixture is thick and well-combined.
- Scoop 1 tablespoon of dough and roll into a ball. Then flatten to ¼ inch (0.75cm) thick and 2 inches (5 cm) wide. Place 1 inch (2.5cm) apart on cookie sheet.
- Bake for 8-10 minutes until cookies look cracked on top (it will settle as they cool!) and bottoms appear golden brown. Remove from heat and let cool for at least 10 minutes - or completely - before handling as they will firm as they cool up.
- Store at room temperature, lightly covered, for 3-4 days. Cookies will freeze well.