FODMAP-friendly Peanut Butter Cookie recipes

My 17 month old son, Augie, loves snacks, and among his favorite are fruit, crackers, and milk.  Sadly, after Augie contracted enterovirus, he could no longer tolerate his three favorite food groups.  Thankfully, Augie is happily drinking enriched rice milk and, as such, seems to be fine not eating yogurt or cheese.  Since his FODMAP elimination diet calls for strict portioning of the few low-fructose fruits he is allowed to eat and ZERO wheat, gluten, or soy products, I was more than worried about what kinds of snack foods I could get a somewhat picky toddler to eat.

The first FODMAP-friendly cookies I made for Augie continue to be his favorite...and they could not be any easier or more delicious!  I found the recipe on the FODMAP information sheet our nutritionist provided to us, and since Augie is not allergic to either peanuts or eggs this was the perfect cookie for him.  Here it is:

Peanut Butter Cookies

Ingredients: 
1 cup Peanut Butter (make sure it is not sweetened with honey!)
1 cup sugar
1 egg

Preheat oven to 350 degrees.  Mix ingredients well (I just use a large spoon).  Form 1-inch balls on to ungreased cookie sheet.  Press the top of the balls with the back of a fork to make the tell-tale Peanut Butter cookie crisscross design.  Bake 10-12 minutes until the cookies look dry on top.  Let cookies cool on the cookie sheet before removing and storing in an air-tight container.  Makes 20~30 cookies.


If you have some rolled oats at home and would like to make a chewier cookie, try these:

Peanut Butter Oatmeal Cookies*

Ingredients:
1 cup peanut butter
3 cups gluten-free rolled oats
1/4 cup butter (or Earth's Balance Spread)
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1¼ tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. kosher salt
pinch of nutmeg

Preheat oven to 350.

Cream together the butter and sugars with an electric mixer until fluffy.

Add eggs, vanilla, baking soda, cinnamon, salt and nutmeg.  Mix.

Add peanut butter and mix.

Add oats and mix slowly until well-combined.

Scoop a teaspoon of dough onto greased or parchment-covered cookie sheet.

Bake 10-12 minutes until lightly brown at edges.  Remove and let cool on wire rack.  Makes 3~4 dozen cookies.


*adapted from here.  I left out the chocolate chips and nuts and substituted the butter with Earth's Balance Spread.