This easy Low FODMAP Peanut Butter Cookies recipe is made with natural peanut butter, white sugar, an egg, and vanilla extract. The result is a sweet, chewy, and nutty treat that creates a perfectly safe dessert for sensitive stomachs. This gluten-free recipe is perfect for a quick afternoon snack or a light dessert, making enough delicious cookies for the whole family to enjoy.

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Low FODMAP Peanut Butter Cookies Ingredients

1 cup natural peanut butter (smooth, ensure there is no added honey or high fructose corn syrup)
3/4 cup white sugar
1 large egg
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt

How To Make Low FODMAP Peanut Butter Cookies

Prepare the oven: Preheat your oven to 350°F (180°C) and line a large baking tray with parchment paper so the cookies do not stick.
Mix the base: In a medium mixing bowl, combine the natural peanut butter and white sugar. Stir them together until the mixture is smooth and creamy.
Add remaining ingredients: Add the egg, vanilla extract, baking soda, and salt to the bowl. Stir everything until fully combined and a dough forms.
Shape the dough: Scoop tablespoon-sized portions of the dough and roll them into small balls with your hands.
Create the pattern: Place the dough balls onto the prepared baking tray. Gently press down on each ball with a fork to make a crisscross pattern.
Bake the cookies: Place the tray in the oven and bake for 10–12 minutes. Look for the edges to turn a light golden color.
Cool completely: Remove from the oven and let the cookies sit on the hot tray for 5 minutes to set. Move them to a wire rack to cool completely before eating.

Recipe Tips

Check Your Peanut Butter: Make sure your peanut butter does not contain high fructose corn syrup or honey, as these are high FODMAP ingredients. Stick to brands containing just peanuts and salt (and maybe a little oil).
Let Them Cool: Flourless cookies are very soft and fragile when they first come out of the oven. Letting them rest on the baking sheet for 5 minutes allows them to firm up so they don’t fall apart when you move them.
Stir the Oil: Natural peanut butter often separates. Be sure to stir the oil back into the peanut butter thoroughly before measuring to ensure your cookies have the right texture.
Watch Serving Sizes: Peanut butter is low FODMAP at a serving of 2 tablespoons (32g). This recipe makes smaller cookies, so sticking to 1 or 2 cookies keeps you within safe limits.

What To Serve Low FODMAP Peanut Butter Cookies

These cookies are rich and nutty, making them a great companion for a cold glass of lactose-free milk or almond milk. For a warm treat, serve them alongside a cup of weak black tea or peppermint tea. If you want to turn this into a fancy dessert, crumble a cookie over a bowl of lactose-free vanilla ice cream or serve with a side of fresh strawberries, which are also low FODMAP friendly.

How To Store Low FODMAP Peanut Butter Cookies Leftovers

Refrigerate: Store the cooled cookies in an airtight container at room temperature for up to 5 days. If you prefer them cold or have a very warm kitchen, you can keep them in the refrigerator for up to a week. Freeze: These cookies freeze very well. Place them in a freezer-safe bag or container with parchment paper between layers. They will keep for up to 3 months. Thaw on the counter for 15 minutes before eating.

Low FODMAP Peanut Butter Cookies Nutrition Facts

Serving Size: 1 cookie

Calories: 105 kcal
Total Fat: 7g
Saturated Fat: 1.5g
Cholesterol: 15mg
Sodium: 95mg
Total Carbohydrate: 9g
Dietary Fiber: 1g
Sugars: 7g
Protein: 3.5g

Frequently Asked Questions

Can I use almond butter instead? Yes, you can usually swap almond butter for peanut butter in this recipe. However, almond butter has a smaller low FODMAP serving size (about 1 tablespoon), so you will need to be more careful with how many cookies you eat at once.
Why did my cookies fall apart? This usually happens if you try to move them too soon. Because there is no flour to hold the structure, the egg and sugar need time to set as they cool. Leave them on the baking sheet for at least 5 minutes.
Can I use brown sugar? You can, but it will change the texture slightly. Brown sugar adds moisture, making the cookies softer and chewier, while white sugar makes them a bit crispier. Both are generally safe for a low FODMAP diet.
Is baking soda necessary? Yes, baking soda helps the cookies rise slightly and gives them a lighter texture. Without it, the cookies will be very dense and heavy.

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