Happy Friday! I hope that you had a wonderful week and are looking forward to some fun Valentine’s Day weekend plans! I’m going to Michigan to visit my fiancé, and I couldn’t be more happy that the weekend is finally here.
Today I want to share a recipe for cookies that I feel I have finally perfected! Here’s the deal: I have such a sweet tooth! It’s a little excessive, but it has become more difficult to satisfy my sweet tooth on a low FODMAP diet. I’m constantly looking for flourless and gluten free ideas, but these recipes then typically use dates or honey as the cohesive. As we know, these two ingredients are high in fructose and in turn not low in FODMAPs. Bummer. The answer? Nut. Butter.
I’ve made these with peanut butter and almond butter, and both options are delicious. I’m tempted to try with half Nutella/half almond butter… I’ll let you know how that turns out! I use dark chocolate chips in this recipe, but they typically come in little disks that are larger than semi-sweet chocolate chips. I don’t like how big the chocolate chips are in the cookies, so I like to quickly blend the chocolate chips in my magic bullet to break them into smaller pieces. Let me know if you try this recipe! Any comments or critiques are appreciated. Enjoy, and happy weekend!
8 tablespoons unsalted butter, softened
1 cup creamy nut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 teaspoons baking soda
3 & 1/2 cups of gluten-free oats
3/4 cup of dark chocolate chips
Preheat your oven to 350°. In a large bowl, mix softened butter, nut butter, and both sugars until combined. Mix in eggs and vanilla until combined. Mix in oats and baking soda until combined. Blend chocolate chips in a food processor if desired. Stir in chocolate chips. Drop desired sized rounds onto parchment-lined baking sheets. Bake for 9-12 minutes until golden brown.