Craving classic American cookies but terrified of IBS flare-ups? These chewy Low-FODMAP Peanut Butter Chocolate Chip Cookies deliver all the nostalgia without the gut revolt. Packed with 12g of protein per cookie and sweetened just right with maple syrup, they’re the ultimate guilt-free treat – whether you need a post-workout recharge, a midnight snack, or a lunchbox surprise. No gluten, no lactose, no bloating… just pure, melt-in-your-mouth comfort.
Low-FODMAP Peanut Butter Chocolate Chip Cookies
Craving classic American cookies but terrified of IBS flare-ups? These chewy Low-FODMAP Peanut Butter Chocolate Chip Cookies deliver all the nostalgia without the gut revolt. Packed with 12g of protein per cookie and sweetened just right with maple syrup, they’re the ultimate guilt-free treat – whether you need a post-workout recharge, a midnight snack, or a lunchbox surprise. No gluten, no lactose, no bloating… just pure, melt-in-your-mouth comfort.Why You’ll Love These100% low-FODMAP approved ingredients12g protein per cookie (great for post-workout)No gluten, lactose, or excess sugarChewy texture with melty chocolate chunks
Equipment
- 1 Large mixing bowl for mixing dry + wet ingredients Why Essential: Prevents clumping of peanut butter and protein powder.
- Hand mixer or whisk (Creams peanut butter + maple syrup smoothly.) Pro Tip: Hand mixers prevent overworking dough (which makes cookies tough)
- 1 Baking sheet (half-sheet pan recommended)
- 1 Parchment paper (or silicone mat) Ensures even baking and no sticking.
- 1 Cookie Scoop (2-tbsp size) Why Critical: Consistent size = even baking (no burnt edges/raw centers).
- 1 Cooling Rack Lets cookies firm up without getting soggy
Ingredients
Dry Ingredients:
- 1¼ cups (120g) oat flour (certified gluten-free)
- 1 scoop (30g) vanilla whey protein isolate
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup (125g) natural peanut butter (no added sugar)
- ¼ cup (60ml) pure maple syrup
- 1 tsp vanilla extract
- 1 tbsp water (if dough is too thick)
Mix-Ins:
- ¼ cup (45g) dark chocolate chips (ensure lactose-free)
- 1 tbsp (10g) chia seeds
Instructions
Prep Work
- Preheat oven to 350°F (175°C).
- Line baking sheet with parchment paper.
Make the Dough
- In a large bowl, whisk together oat flour, protein powder, baking soda, and salt.
- In another bowl, cream together peanut butter, maple syrup, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until fully combined. If dough feels dry, add 1 tbsp water.
- Fold in chocolate chips and chia seeds with a spatula.
Shape & Bake
- Scoop 2-tbsp portions of dough (about 40g each). Roll into balls and flatten .
- Arrange on baking sheet (2 inches apart).
- Bake for 10-12 minutes until edges turn golden (centers will look soft).
Cool Properly
- Let cookies cool on the baking sheet for 5 minutes (they’ll firm up).
- Transfer to a cooling rack for 15 more minutes.
Notes
Nutrition Facts (Per Cookie)
| Calories | 210 kcal |
|---|---|
| Protein | 12g |
| Carbs | 18g |
| Fiber | 3g |
| Sugar | 7g |
| Fat | 9g |
| Saturated Fat | 2.5g |
Special Notes & Pro Tips
For IBS Safety:- ✔️ Oat flour must be certified gluten-free (cross-contamination risk).
- ✔️ Maple syrup is low-FODMAP at this portion (swap with ½ mashed banana if preferred).
- ❌ Avoid using honey or agave (high-FODMAP).
- Post-Workout Boost: Pair 1 cookie with lactose-free yogurt for 20g+ protein.
- Meal Prep: Freeze unbaked dough balls for fresh cookies anytime!
- For chewier cookies, underbake by 1 minute.
- For crispy edges, bake 12 mins and let cool completely on the rack.
Serving Suggestions
- With milk: Lactose-free milk or almond milk
- Garnish: Sprinkle with sea salt flakes before baking