Low FODMAP Peanut Butter Stuffed Chocolate Ganache Cookies
Calling all peanut butter and chocolate lovers! Our Low FODMAP Peanut Butter Stuffed Chocolate Ganache Cookies feature tender ultra-dark chocolate cookies, stuffed with creamy peanut butter filling and topped with silky dark chocolate ganache – and they are gluten-free! They are easier to make than they look, although they do take attention to detail.
Low FODMAP Serving Size Information: Makes 32 Cookies; 32 Servings; 1 cookie per serving
Ingredients:
Cookies:
- 2 1/2 cups (363 g) low FODMAP all-purpose, gluten-free flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 1/2 cup (43 g) sifted Dutch-processed cocoa powder
- 2 tablespoons sifted black cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (226 g; 2 sticks) unsalted butter, at room temperature
- 2 cups (426 g) firmly packed light brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs, at room temperature
Peanut Butter Filling:
- 2 cups (536 g) no-stir style peanut butter
- 1 1/3 cups (117 g) sifted confectioners’ sugar
- 2 teaspoons vanilla extract
Ganache:
- 12- ounces (340 g) semisweet chocolate, 50% to 60% cacao mass, finely chopped
- ½ cup (120 ml) heavy cream
Preparation:
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For the Cookies: Position racks in upper and lower third of oven. Preheat the oven to 350°F (180°C). Line two half-sheet pans with parchment paper; set aside.
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In a mixing bowl, whisk together the flour, cocoas, baking soda, and salt; set aside.
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In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and vanilla on medium-high speed until lightened and creamy, about 2 minutes. Scrape down the bowl once or twice with a silicone spatula. Beat in each egg, one at a time, until well incorporated.
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Stop mixer, add the flour mixture, pulse the machine on and off on low speed a few times to begin to incorporate dry mix, then beat on low speed until no floury streaks remain.
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Scoop out balls of cookie dough using a 1-ounce (2 tablespoon) cookie scoop and place them 9 per half-sheet pan, evenly spaced apart. Do NOT flatten the cookies.
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Bake until the cookies are set around the edges, but a tad softer in the middle. They will have puffed up, and cracks may appear – about 11 to 12 minutes – rotating pans front to back and from upper to lower rack. Allow pans to cool before reusing.
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As soon as they come out of the oven use the back of the clean cookie scoop to make a depression in the center of each cookie, then cool the cookies completely on the pan set on cooling rack.
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Make the Peanut Butter Filling: While the cookies are cooling, make the peanut butter filling. Combine the peanut butter, confectioners’ sugar, and vanilla in mixer’s bowl fitted with flat paddle, and beat on high speed until combined and smooth. Use two teaspoons or a small 1-inch (2.5 cm) scoop to add a healthy dollop of peanut butter filling to each depression in the center of the cookies. Use moistened fingers to flatten the filling into a disc that will cover about two-thirds of the cookie.
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Make the Ganache: Bring cream just to a boil in a saucepan. Remove from heat, add chopped chocolate and let it sit for 5 minutes. Whisk until smooth. Cool until ganache is still flowable, but barely warm.
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Apply Topping: Use a soup spoon to apply a generous dollop of ganache onto the center of each cookie, adding enough to flow over the peanut butter. I like to hold each cookie as I apply the ganache, so that I can tilt the cookie this way and that until the ganache flows over and completely encases the peanut butter. Allow the ganache topped cookies to sit for about 30 minutes or until the ganache sets. Cookies are ready to serve.
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Cookies can be stored in single layers, separated by parchment paper, in an airtight container at room temperature, for up to 3 days.
Notes:
FODMAP Information
All recipes are based upon Monash University & FODMAP Friendly science at time of initial publication.
• Brown Sugar: Brown sugar has been lab tested by both Monash University and FODMAP Friendly. There are many kinds of brown sugar, from cane to beet (to blends) to Muscovado and more, which we discuss in our Explore An Ingredient: Sugar. Unfortunately, there is no information about what kind of brown sugars were lab tested. Monash gives us a low FODMAP amount of 1/4 cup or 40 g but no further information. In addition, in private correspondence with Monash University we know that there are amounts larger than 40 g that would be considered low FODMAP. FODMAP Friendly gives us a low FODMAP amount of 13 g. Dark brown Muscovado sugar does appear in a product lab tested and certified low FODMAP by FODMAP Friendly, so we do know there is a low FODMAP amount.
• Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly used to give it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are/were presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Currently FODMAP Friendly lists butter as containing no FODMAPs, which is more accurate to FODMAP content, and does not overlay government guidelines. Eat to your tolerance.
• 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. FODMAP Friendly has also lab tested dark chocolate, milk and white chocolate. Their lab tests place low FODMAP servings for dark chocolate at 30 g, with a max low FODMAP serving size of 102 g (that contains dairy). Milk chocolate is 30 g with a 42 g max serve; white chocolate is also 30 g with a max low FODMAP serve of 42 g.
• Cocoa: Monash University has lab tested cocoa/cacao and states that it is low FODMAP in 2 teaspoon (8 g) low FODMAP servings, but we know from prior lab testing that it does not become High in FODMAPs until 200 g. We also know this from recipes that Monash has approved that go beyond 8 g per serving.
• Peanut Butter: Monash and FODMAP Friendly have both lab tested peanut butter. We have some information as to what kind of peanut butter was tested by Monash. They told us in private correspondence that the U.S. listing was representative of a combination of peanut butters: some made with hydrogenated oil and sugar, and some the no-stir style with palm oil and sugar (In other words, none of these are for natural peanut butter). They said the generic listing was most likely also from a combination of peanut butters, but gathered from a variety of countries, other than the U.S. (We find this to be ridiculous, as no one combines two types of peanut butters on a sandwich or in a recipe at the same time). They state that both (US and generic) 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), but also state a Max Serve at 6.86 ounces or 192.05 g. It is also important to note that Monash has said peanuts themselves have only trace amounts of FODMAPs and they say that peanut butter only becomes Moderate for fructose at 140 g. If you malabsorb fructose, it might be an issue; for others it might be tolerated very well.
• 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. As the fructose is never in excess of the glucose, white sugar will never be high FODMAP, even in large amounts.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. 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.
