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one bowl low FODMAP peanut butter chocolate chunk cookies held in hand

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

Course: Dessert, Snack, Treat
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Makes: 28 Cookies
Calories: 168 kcal
Author: Dédé Wilson

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:

  1. 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.
  2. 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.

  3. 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).

  4. 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 Facts
One-Bowl Low FODMAP Peanut Butter Oatmeal Chocolate Chunk Cookies with Raisins
Amount Per Serving
Calories 168 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 71mg3%
Potassium 60mg2%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.