I try to make my weekly snacks on Sunday, so I’m not tempted to buy a candy bar or cookie from the cafeteria in my building. These raw, peanut butter cookies fit my snacking needs perfectly!
Need #1: Will tame sweet tooth
Need #2: Satisfying, won’t leave me starving
Need #3: Not completely sugar-filled (although sometimes that’s a need!)
Need #4: As FODMAP-friendly as possible
Raw Peanut Butter Cookies
Inspired by Sweetest Kitchen
makes 24 cookies
1/2 c. almond flour/meal
1/2 c. coconut flour
1/2 c. natural peanut butter (or any nut butter you prefer)
1 tsp. vanilla extract
1-2 tbsp. maple syrup
1/2 tbsp. coconut oil
1/8 c. unsweetened, shredded coconut
1 tsp salt
1-2 tbsp. water
Line a food storage container with parchment paper. Add all ingredients, except water, to a food processor outfitted with a “S” blade. Pulse several times, then blend for roughly 2 minutes. While blending, a sticky dough should form, and create a dough ball in the processor. If your dough is still mealy, add water, 1 tablespoon at a time, while blending. Once the dough has become sticky or to your desired consistency, stop blending. Using a tablespoon, scoop out some dough and roll between your palms until it creates a firm ball, about the size of a melon ball. Put ball on parchment paper in container, and make crosshatch pattern with a fork, pressing down to your desired thickness. Repeat until all the dough has been made into “cookies”. Enjoy!
*Notes: The original recipe called for 1 c. almond meal, and several dates. As dates are not low FODMAP, I omitted them and added coconut flour, coconut oil, shredded coconut, and water to help thicken the dough. Using dates would eliminate the need for extra thickeners.
What low FODMAP things do you snack on? How do you plan for your week ahead?