TA DA! I know many folks have been waiting for these One-Bowl Low FODMAP Peanut Butter Oatmeal Chocolate Chunk Cookies with Raisins ever since I posted a teaser video on social media. Thank you for being patient; it will have been worth it! I know you will agree once you bite into a hefty peanut buttery cookie, faintly nubbly with oats, packed with dark chocolate, dotted with chewy raisins. Overall the cookie is chewy, too, not crispy. AND it is SO EASY TO MAKE. One bowl folks! No mixer required.
Do You Have To Chill The Cookie Dough?
When I make oatmeal cookies, I often chill the dough as the rest in the fridge allows the oats to hydrate and soak up liquids in the batter (like from the eggs), creating what I think is the best texture.
I like to chill this dough for about 1 ½ to 2 hours. If you do not want to wait, you can bake the dough right away. The cookies will be a tad different, but if in a rush, that approach will allow you to whip up the dough in the time it takes the oven to preheat.
Dark Chocolate Is Low FODMAP
Monash University has lab tested dark, milk and white chocolate and there are low FODMAP amounts that we can all enjoy even while on the Elimination Phase.
Dark chocolate is low FODMAP in amounts of 30 g. Note that we know that the dark chocolate that Monash tested for this contained dairy as the FODMAP listed in lactose in this app entry.
85% dark chocolate is low FODMAP in amounts of 20 g, but note that in the small print that Monash admonishes against saturated fat. This is an example of how Monash overlays Australian healthy eating guidelines in their information. They do tell us that the dark chocolate does not become high in FODMAPs until over 350 g (over 12-ounces) at which point GOS are detected.
These cookies feature dark chocolate and I am partial to about 55% to 60% cacao for this recipe. You can see that I used Ghirardelli 60%, which is easy to find in many U.S. supermarkets and not too pricey.
Ingredients For One-Bowl Low FODMAP Peanut Butter Oatmeal Chocolate Chunk Cookies with Raisins
All of the ingredients are easy to find. Buy a good tasting chocolate, but you don’t have to break the bank. A premium supermarket brand is fine.
How To Make One-Bowl Low FODMAP Peanut Butter Oatmeal Chocolate Chunk Cookies with Raisins
To keep this recipe “one-bowl”, you will have to melt the butter right in a large mixing bowl to begin. Alternatively, you can melt the butter on top of the stove, pour into a mixing bowl and proceed.
So, preferably, melt butter in large microwave-safe mixing bowl.
Whisk in sugar and brown sugar.
Then whisk in egg and vanilla.
Peanut butter gets whisked in next…
Make sure to whisk until incorporated as seen below.
Switch to a large wooden spoon or silicone spatula and stir/fold in flour, baking soda and salt until almost combined.
Chop your chocolate (it is way better than using chips).
Add chocolate chunks and raisins and finish stirring/folding everything together. The cookie dough should be well mixed with the oats, raisins and chocolate evenly dispersed.
Dole out onto parchment lined sheet pans. I like to use a scoop for evenly sized cookies. This keeps the yield in check, and they all bake uniformly and evenly.
Once baked, they look like this! Can’t wait to dig in! You can sample them while warm…MMMMMmmmmmm.
One-Bowl Low FODMAP Peanut Butter Oatmeal Chocolate Chunk Cookies with Raisins
Our One-Bowl Low FODMAP Peanut Butter Oatmeal Chocolate Chunk Cookies with Raisins is a hefty peanut buttery cookie, faintly nubbly with oats, packed with dark chocolate, dotted with chewy raisins. Overall the cookie is chewy, too, not crispy. AND it is SO EASY TO MAKE. One bowl folks! No mixer required.
Low FODMAP Serving Size Info: Makes 28 cookies; 28 servings; serving size 1 cookie
Ingredients:
- 1/2 cup (1 stick; 113 g) unsalted butter, at room temperature, cut into pieces
- ½ cup (107 g) firmly packed light brown sugar
- ½ cup (99 g) sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (125 g) creamy natural peanut butter
- 1 cup (99 g) old-fashioned rolled oats; use gluten-free if following a gluten-free diet
- 2/3 cup (96 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1/2 teaspoon baking powder; use gluten-free if following a gluten-free diet
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4- ounces (115 g) dark chocolate, preferably 50% to 60% cacao mass, cut into small chunks
- 1/2 cup (83 g) lightly packed raisins
Preparation:
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Position racks in upper and lower third of oven. Preheat oven to 350°F (160°C) Line 2 half-sheet pans with parchment paper; set aside.
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Melt the butter in a large microwave-safe bowl. Whisk in the sugars, then whisk in egg and vanilla until smooth, then whisk in the peanut butter until all combined. Stir in the oats, flour, baking powder, baking soda and salt until almost combined; add chocolate and raisins and finish mixing until everything is evenly mixed.
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Drop cookie dough by generously rounded tablespoons 2-inches (5 cm) apart on cookie sheets (I highly recommend using a scoop); flatten cookies slightly. Bake for about 10 to 12 minutes, rotating pans halfway through, or until edges and tops have just begun to turn light golden brown. The cookies should be a bit soft in the center. Place pans on racks to cool cookies completely. Store cookies at room temperature in airtight container for up to 5 days (although I like them best through day 3).
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Bake for about 10 to 12 minutes, rotating pans halfway through, or until edges and tops have just begun to turn light golden brown. The cookies should be a bit soft in the center. Place pans on racks to cool cookies completely. Store cookies at room temperature in airtight container for up to 5 days (although I like them best through day 3).
Tips
The fact is that you will need to use both pans and you will still have a few cookie’s worth of dough leftover. You could try to evenly space out the cookies so that they all fit on the pans, risking that they spread and touch, or you can use three pans.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Chocolate: Monash University has lab tested dark, milk and white chocolate all have low FODMAP amounts: 85% dark at 20 g; dark at 30 g; milk at 20 g; white at 25 g.
- Peanut Butter: Monash and FODMAP Friendly have both lab tested peanut butter. We do not have further information as to what kind of peanut butter was tested (unsweetened natural, made with hydrogenated oil and sugar, or creamy-style with palm oil and sugar). Monash shows two entries. We do not know what the images correspond to in terms of type of peanut butter. They state that both are low FODMAP at 2 Australian tablespoons, although one is said to be 50 g and the other 32 g. FODMAP Friendly’s app image shows what looks to be some sort of creamy style (not natural). They give it a “Pass” at 2 tablespoons (50 g).
- Raisins: Monash and FODMAP Friendly have both lab tested raisins. While raw grapes contain no FODMAPs, the natural sugars concentrate upon drying and the resulting raisins do contain FODMAPs. Monash says a low FODMAP Green Light serving is 1 Australian tablespoon (13 g). FODMAP Friendly gives them a “Pass” at 3 tablespoons (30 g).
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
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.
BONUS PICS!!!!
WHAT ARE YOU WAITING FOR? GET INTO THE KITCHEN!
How can this be vegan as indicated above with the use of butter????
Hi Carol, that is our Vegetarian icon.
Hello Dédé!
What kind of butter would you use for someone who is on a low FODMAP diet and is also allergic to nuts and peanuts?
Thanks!
Conventional butter is low FODMAP. The diet is not dairy free. We use Land O Lakes Unsalted. If you are allergic to nuts, then this recipe would not work for you as the peanut butter is integral. We have several one-bowl cookies without nuts.
These were excellent! Crispy edges and soft on the inside. My husband wasn’t sure about all the different flavours happening but he loved them too!
We try hard to create recipes the whole family will love! Thank you for letting us know. Enjoy!
I am so sorry! I meant what kind of butter like in nut butter. Could I use sunflower butter? Soy butter (it may be high FODMAP depending on the quantity in each cookie)? Something else? Thank you 🙂
I would use a different recipe and not sub anything for the peanut butter.
These are so delicious! Soft, chewy with a bit of crispness..chocolate melts in your mouth..not too sweet..YUM! Had to hide from my husband. 😋
Thank you for letting us know! And there are enough to share…right? I guess it depends LOL!
I can’t wait to try them! Is the baking soda really necessary? Can it be replaced with anything?
The recipe works beautifully as presented. I cannot vouch for it without baking soda, nor can I recommend a good or readily available substitute. You could try baking powder but you will not get the same result.