Almost Instantaneous Peanut Butter Cookies
These Low FODMAP One-Bowl Peanut Butter Cookies are essentially the same cookies as the ones from my book, The Low-FODMAP Diet Step by Step, where I call them 3-Ingredient, 17-Second Cookies. This is because the original recipe contained just peanut butter (1), sugar (2) and an egg (3) and I once made them on live TV in 17 seconds.
Complete with someone running a stopwatch.
A Little Elbow Grease
A Little Elbow GreaseThese One-Bowl Peanut Butter Cookies are that easy, although since here I suggest making them by hand, you might have to beat them a little longer than 17 seconds.
(Using a stand-mixer makes them SUPER quick to make, which is what I did on live TV).
One-Bowl to Cookie Nirvana
This recipe joins our One-Bowl Oatmeal Chocolate Chip Cookies, Peanut Butter Oatmeal Chocolate Chunk and our One-Bowl Chocolate Chunk Cookies. You told us you really like a one-bowl cookie recipe, so we are going to keep bringing you more. I am thinking about a soft sugar cookie next…
Pick Your Peanut Butter
There are four basic types of peanut butter in U.S. markets. All are low FODMAP, but I do have my preferences.
- Fresh ground to order from a machine in the supermarket – this is my least favorite. It tends to be dry and very textured and lacks consistency from batch to batch.
- Peanut butter made with hydrogenated oils – why use a PB with hydrogenated oils? I don’t know why you would.
- Natural peanut butter with “peanuts and salt” listed as ingredients – this is the kind of PB I eat every day and it makes a nice cookie. This is my very close second-favorite choice. It will make a cookie that is less sweet, that I like, but that is a tad drier.
- Creamy “no-stir” style peanut butter containing peanuts, sugar, palm oil and salt – this is my favorite PB to use in these cookies. It makes a sweet cookie (sometimes seemingly a bit too sweet) but I like the resulting cookie texture the best.
Read more in our article, Explore An Ingredient: Peanut Butter.
YOU CHOOSE your favorite peanut butter – but I suggest one of the last two types for best results.
Want to get jam into the mix? Try our Peanut Butter & Jam Hearts – which can be made as simple round thumbprint shapes, as well.
One-Bowl Peanut Butter Cookies
We have several recipes for one-bowl cookies. All low FODMAP! These one bowl peanut butter cookies are in regular rotation in our homes!
Low FODMAP Serving Size Info: Makes 15 cookies; serving size 1 cookie
Ingredients:
- 1 cup (270 g) smooth, lightly salted natural peanut butter
- 1 cup (198 g) sugar
- 1 large egg, at room temperature
- 1/4 teaspoon baking soda
Preparation:
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Preheat the oven to 350°F/180°C. Line a baking sheet with parchment paper.
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Combine the peanut butter, sugar, egg and baking soda in a medium-size bowl and use a very sturdy wooden spoon to beat the ingredients together until well combined.
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Drop golf ball–size balls of dough, spaced evenly apart, onto the prepared baking sheet. Make a crisscross impression into the dough with a fork. Bake for 10 to 12 minutes or until cookies are still a bit soft in the center and just barely colored on the bottom. They firm up upon cooling. Do not overbake! Place pan on rack to cool.
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Store the cookies in an airtight container at room temperature for up to 4 days.
Notes:
Tips
- Chocolate Chip Peanut Butter Cookies: Stir in ½ cup (85 g) miniature or standard size semisweet chocolate morsels (using dairy-free if desired) into the batter after it is all mixed. Form, bake, and cool as directed.
Nutrition
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.
Calling all peanut butter lovers! For many of our most luscious peanut butter recipes all in one place, check out this Peanut Butter round-up article.
Is this recipe missing ingredients? Eggs are in instructions but not ingredient list.
delete lol I missed it!
Enjoy your homemade cookies!
NO problem, enjoy!
This is a fabulous, easy recipe that tastes delicious! As long as I remember to get my natural peanut butter out of the fridge a little early, it’s no problem to whip this up by hand. I have also found that it freezes pretty well too, and I really enjoy eating them while still slightly chilled, almost as much as while they’re still warm.
Isn’t it interesting when a change in temperature can alter the experience! Thank you for sharing.
Hi there, which type of sugar gives the best result?
Many thanks!
In our recipes, “sugar” is granulated white sugar and that is what this recipe has been tested with. Any specialty sugars will be specified, such as light brown or turbinado. You can read more in our Explore An Ingredient: Sugar.
Thank you I’ve made them this evening and they have turned out amazing!!
YAY! Thank you for letting us know!
Made these with crunchy natural dark roasted peanut butter and about 3/4 cup raw sugar. Fantastic! A little brittle but delicious. Thanks so much 🙂
Hi Mary! If your raw sugar had somewhat of a course granulation – which it usually does – that would alter the texture of the cookies as it does not dissolve as readily. You could try pulling them out of the oven 30 seconds to 1 minute sooner next time for an attempt at a softer cookie.
Hi
can you use tahini in this recipe as a sub for butter or replacement for some of the PB? 1 cup PB may be too much for me i’m only allowed 2 tbls per day and I cant control how many cookies I will eat?
Hi Mary, tweaking any recipe changed the flavor, texture, possible yield and FODMAP load. I have no idea if this recipe would “work” or not with tahini. Also, just wanted to point out 2 things. First of all, both tahini and peanut butter have the same 2 tablespoon serving size, so the use of tahini would not allow more, from a FODMAP perspective. Also, the serving sizes, in this case the 2 tablespoons, are per meal, not per day FYI. And, lastly, I hear you about self-control! It isn’t easy!
I’m looking for recipes where I can add in a little bit of flaxseed meal for the fiber content (and other health benefits). Would it work in this recipe? If so, about how much should I add?
Any other recipes you can recommend to add flaxseed meal to?
Whenever you are tweaking a recipe you have to take FODMAP load into account. Flaxseeds contain GOS. It’s easy to look up in the smart phone app and see that the low FODMAP serving size is one Australian tablespoon or 15 g. This is the maximum you can have if there are no other competing GOS ingredients in the recipe you’re thinking about. This takes work on your part to do the sleuthing. Now adding 1 tablespoon to what would be the equivalent or one or two cookies as a serving would probably be too much in terms of the cookie retaining its integrity from a taste and texture perspective. All of the recipes have been tested as is so you really have to do the experimentation on your own.
Thank you for this info, Dede!
I was thinking of adding 1 tablespoon to this whole recipe; thinking that wouldn’t put it in overload mode, FODMAP-wise. I could certainly see where eating too large of a serving might cause a problem, though. 🙂 I really love the simplicity of this recipe as well as the taste of the cookies!
I was wondering about how adding the flaxseed meal would change the texture of the cookies. Thank you for speaking to that as well and confirming my wonderings!
1 tablespoon to the whole recipe would barely register…from a taste, texture OR nutritional perspective…but play around and THANK YOU
Dede, seriously, the amount of sugar and carbs per cookie, versus 1 paltry gram of fiber just trades one problem for another. These cookies might be tolerated well by people with IBS/colitis but will spike their blood sugars way up, straining their pancreas and in the long run, increase their risk of getting type 2 diabetes. Many of your recipes might taste good and are “FODMAP friendly” but are unhealthy. You can do better than this.
Hi there Tom. I don’t know what to say, since we have had this conversation before in reference to a cake you commented upon. Our recipes are Low FODMAP. Neither sugar nor pure fats contain FODMAPs, so you will not see us necessarily limiting them in our recipes. If someone is diabetic, or has high cholesterol, or any other digestive or medical issue that they should be paying attention to from a dietary perspective, then it is absolutely up to them and their dietitian to determine the best foods for them. Personally, if I were looking for high fiber or low sugar I would be looking elsewhere on the website. We have almost 1000 recipes to choose from and you can find more appropriate options. I will also mention that I am not a fan of the third-party nutrition calculators. They are not necessarily accurate. You can read more about that here
Hi Dede, another fabulously delicious recipe!!! I decorated the top of each biscuit with three chocolate morsels and made them a bit smaller to get 19 biscuits out…….so I have a few more to eat in the coming week😛. I am however still sticking to one serving at a time. Never had a flop from any of your super recipes!! Thank you 😀
What a great tweak! And thank you so much for taking the time to rate the recipe and let us know. It will help others. Happy baking!
I’ve been baking these cookies for my special needs son with IBS for well over a year now. I love them for their taste, simplicity and the fact they freeze well. So when my son signs for cookie, and there is none, these can be quickly produced before he runs out of patience! The fact that they freeze well is a plus because that is the only way we can keep to his serving size (by hiding them in an empty frozen broccoli bag : ) )
Ruth, what a lovely note. We are so happy to be part of your family, in absentia, through our recipes!