I looooove cookies and the crunchier the better. I have to say that cookies in Italy are usually always crunchy. The Italian name for cookies is biscotti after all, and that means “cooked twice”.
These Low Fodmap Buckwheat Peanut Butter Cookies are just as crunchy as I like them. The only thing is they are not very sweet, which is not a problem for me because I don’t usually like very sweet sweets.
This recipe calls for macadamia oil, which has a nice nutty flavour, but if you cannot find it, feel free to substitute it with vegetable oil.
These cookies are also dairy free and delicious, perfect with a glass of your favourite (dairy-free) milk. Remember to check out my video recipe and to leave a comment to let me know how you like them!
Low Fodmap Buckwheat Peanut Butter Cookies
Ingredients
- 180 gms – 1 ½ cup buckwheat flour
- ½ teaspoon baking soda
- 50 gms – ¼ cup brown sugar
- 1 egg lightly beaten
- 75 ml – ⅓ cup macadamia oil
- 2 tablespoon maple syrup
- 125 gms – ½ cup crunchy peanut butter
Instructions
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Put all the ingredients in the bowl of an electric mixer and whisk until combined.
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Divide the dough into 18 little balls and place them on a baking tray lined with baking paper. Flatten them with a fork.
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Bake them in a pre-heated oven at 180°C – 355°F for about 12-15 minutes.
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Let them cool down completely and serve.
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Used 1/4 cup cocoa powder & 1 1/4 cups buckwheat flour. Added chopped peanuts & chopped chocolate chips (1/3 c. each). Really delicious & good for me, too! A win/win for sure!
Great idea!! Trying this now!
Thanks for sharing! Do they keep long?
This looks so good! What a great way to still enjoy peanut butter cookies while sticking to a gluten free diet!
Just made these cookies, added dark chocolate chips and used smooth peanut butter. Came out great! Tasted perfect and I Will make them again. Thanks for sharing this recipe.
It was like trying to mold damp sand. Very difficult to handle. It crumbles all over the place. Made recipe exactly as stated. No substitutions. Tastes good though.
I made these yesterday and my whole family is enjoying them. I did slightly adjust the recipe by replacing mac nut oil with melted coconut oil and I used an extra 2 TBS maple syrup and eliminated the brown sugar. Definitely not a sweet cookie, but for me, perfect!
I am also Italian (family from Abruzzo) and would love to see your version of low Fodmap italian dishes.
I am enjoying reading through your recipes. Thanks