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
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.
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).
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.
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.