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
- 180 gms – 1 ½ cup buckwheat flour
- ½ tsp baking soda
- 50 gms – ¼ cup brown sugar
- 1 egg lightly beaten
- 75 ml – 1/3 cup macadamia oil
- 2 tbsp maple syrup
- 125 gms – ½ cup crunchy peanut butter
Put all the ingredients in the bowl of an electric mixer and whisk until combined.
Divide the dough into 18 little balls and place them on a baking tray lined with baking paper. Flatten them with a fork.
Bake them in a pre-heated oven at 180°C – 355°F for about 12-15 minutes.
Let them cool down completely and serve.