Low FODMAP Chewy Peanut Butter Chocolate Chunk Cookies
My son Forrester and my husband Damon both like a chewy cookie. And they like peanut butter cookies. And they like chocolate. So it seemed like a no-brainer to create a cookie that featured all these desirable aspects.
How To Make a Chewy Peanut Butter Cookie
Many years ago I wrote articles for Cook’s Illustrated (I covered baked apples, upside down cakes and oven-dried tomatoes, among other topics), so I am very familiar with their scientific approach.
What the current super-smart staff at Cook’s Illustrated learned about PB cookies was that compared to the traditional ratios of butter to peanut butter to flour, they concluded that less butter and flour in relation to peanut butter was key for a chewy texture.
This amounts also give the cookie a more peanut-y taste. The addition of 2 tablespoons of liquid sweetener also encourages chewiness. And of course, you cannot overbake the cookies. Any cookie will veer into crispy territory if it is baked long enough.
The original recipe called for honey, and at a low FODMAP amount of 1 teaspoon, I could have used honey in this recipe and it would have remained low FODMAP.
The reason I did not want to use honey is that it has a very prominent flavor, even in small amounts, and I wanted my version of Low FODMAP Chewy Peanut Butter Chocolate Chunk Cookies to be all about the peanut butter and the chocolate with no hint of honey flavor.
There are many low FODMAP liquid sweeteners from which to choose. Maple syrup, corn syrup, rice syrup and golden syrup are all low FODMAP in certain amounts. Maple syrup, like honey has a distinct flavor.
Corn syrup (not HFCS) could work, but I decided that my preference would be the golden syrup, which lends a toffee-like flavor, which accents the brown sugar in the recipe. It doesn’t add another flavor – it amplifies. If it is hard to find, you can use rice syrup or light corn syrup.
Baking Time And Visual Cues Are Both Important
During baking pay attention to the visual cues to aid you in your creation of the perfect chewy peanut butter cookie.
PS: The original recipe included peanuts, but no chocolate. If you would like a peanut cookie through and through, simply eliminate the chocolate and add ½ cup (37 g) of dry-roasted peanuts, chopped finely.
See our video below the recipe.
Low FODMAP Chewy Peanut Butter Chocolate Chunk Cookies
Do you love chewy cookies? How about peanut butter? And chocolate? How about all together in a low FODMAP cookie! This one has it all.
Low FODMAP Serving Size Info: Makes 30 cookies; 30 servings; 1 cookie per serving
- 1 ½ cups (218 g) low FODMAP, gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (320 g) firmly packed light brown sugar
- 1 cup (268 g) no-stir style creamy peanut butter
- 2 large eggs, at room temperature
- 4 tablespoons (57 g) unsalted butter, melted
- 2 tablespoons Lyle’s Golden Syrup or rice syrup or light corn syrup
- 1 teaspoon vanilla extract
- 6- ounces (170 g) semisweet or bittersweet chocolate, chopped
- Position two oven racks in upper and lower third of oven. Preheat oven to 350°F/180°C. Line 4 rimmed half-sheet baking sheet pans with parchment paper; set aside. (Or if you only have two, line those).
- Whisk together the flour, baking soda and salt in a bowl to aerate and combine; set aside.
- In a large mixing bowl whisk together the brown sugar, peanut butter, eggs, melted butter, liquid sweetener and vanilla until well blended. Stir in the dry mixture very well until just a few floury streaks are left, then add the chocolate and keep stirring until everything is blended well.
- Drop in golf-ball sized balls evenly spaces on the prepared pans (I do 8 cookies per pan). Flatten cookies with your palm, to about ½-inch (12 mm) thickness. Bake for about 12 minutes total, rotating pans front to back and from upper to lower rack halfway through baking. The cookies should be set around the edges but definitely still a bit soft in the center (this preserves the chewiness). Cool pans on racks. Cookies can be stored in single layers separated by parchment in airtight containers at room temperature for up to 3 days.
If You Can Tolerate
- Fructans: If you have passed the fructan wheat Challenge, you can use all-purpose wheat flour. Substitute by volume or weight.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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