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. 
More Chocolate Peanut Butter Favorites
- Chocolate Peanut Butter Pie
- Chewy Chocolate Chunk Peanut Butter Cookies
- Buckeyes
- Muddy Buddies
- Chunky Rice Krispie Treats
- Chocolate Peanut Butter Energy Bites
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
- ½ 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.
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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).
Notes:
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 ¼ 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!
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.
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.
Dede,
I made this recipe for the first time a couple of hours ago — yum!!!
Question(s):
My cookies came out flatter than the ones shown in the photos. Could it be because the natural peanut butter I used was more liquid-y than what you used? I used Whole Foods 365 organic, no sugar added creamy pb. I see that Jif offers a no sugar added version with very few ingredients. Would that be a better option?
Also, why does the butter need to be room temperature if it’s going to be melted?
I will say, too, I don’t like raisins so I didn’t add them in. However, I forgot to account for that lack of bulk and am wondering if that’s why there was more spread in my end result. I suppose next time we’ll just have to take one for the team and add extra chocolate. LOL!
Thank you!
Beth
Hi Beth,
Love that you thought about the bulk from the raisins! I will address your questions one at a time: PEANUT BUTTER: Definitely can vary. Funny you should mention the Whole Foods 365 as I have found it to be looser than brands such as Smuckers, which I love. I find it to be the most consistent in texture BUT not in the large size containers from Costco. Only the regular supermarket ones. Go figure! Try the Smuckers if you want. BUTTER: It just melts more evenly with less sputtering if it isn’t cold. RAISINS: Yes, the raisins add bulk. It is like when you make chocolate chip cookies without nuts and they can often just flatten out. OTHER IDEAS: Check oven temperature. Are you using the recommended half-sheet pans? They conduct heat really well. Did you use parchment? They spread more without. Also, if you have a “feel” for dough, assess it when you are done. If you think you need to chill it a bit, go for it, but not too much. Things to think about. LOVE that you are dissecting the recipe and trying to make it the best it can be
Dede,
Oh, don’t get me wrong — we loved the cookies!!! I just want them to look like the pictures you posted. Hence, all of the dissecting. Ha!
The info about the peanut butter is very helpful and interesting! I will try the Smucker’s next time. Because, there will be a next time. 🙂 I do like that Smucker’s has only two ingredients; that is a bonus to me!
I didn’t get around to making the cookies until about 3 hours after setting out the egg and butter to warm up to room temp. Maybe that was too long? That would make sense. I’ll have a shorter lag time next time if that is something you recommend.
Oven temp is good. I did use parchment paper. I do not have half-sheet pans; just the typical 12 x 17 cookie sheet pans (Calphalon brand). I’ve thought about purchasing half-sheet pans and the like, but never had a compelling reason until now what with changing up my eating habits due to IBS and FODMAPS. Seems like a really good time to invest in some high quality pans! 🙂
I am known for my chocolate chip cookies, weirdly enough. I have always just followed the Nestle Tollhouse recipe on the package of chocolate chips. With two exceptions: I only add two or three dashes of salt because I use salted butter; and I add half again as many chocolate chips as the recipe calls for (18 oz vs. 12 oz). I mean, they’re chocolate chips cookies, not sugar cookies with chocolate chips. LOL! And I’ve never chilled my cookie dough. But, I will assess this recipe’s dough next time around after accounting for extra chocolate chunks and the other things we’ve talked about to see if I need to chill it for a short time.
Thank you so much for responding to my many questions!
Beth
My hat off to you, follow baker:) I am sure the cookies were delicious – and batches can vary! I have to tell you though that having run a bakery and having written several books on cookies I will Never use anything but the pans mentioned.
I’m so glad to read your response. I was confused about softened butter, then melted in the directions. I wondered if the melting is what made them spread more than the images. They end up ver crunchy with chewiness around the raisins and chocolate chunks. I’m making them again today. They freeze well and taste yummy frozen/cold. A friend likes to use a frozen cookie as she spoons her ice cream. Will try that tonight!
I used regular flour as I don’t need to avoid gluten. These are fabulous.
Yes room temp butter just melts more easily with less sputtering. So glad you like these. If you are subbing in AP flour, you might increase the amount by 2 T. The GF blends are heavier, hence we use less than conventional