Do you ever crave a low-FODMAP sweet treat and feel frustrated that everything in the pantry is high-FODMAP (or not good)?
Do you sometimes end up cheating and eating something you regret just to satisfy your craving?
Me too.
It needs to stop.
Here is my solution! My low-FODMAP Mug Cakes (like my low-FODMAP Pumpkin Mug Cake, low-FODMAP Chocolate Mug Cake and low-FODMAP PB & J Mug Cake), low-FODMAP Mug Muffins (like my low-FODMAP Maple Cinnamon Pecan Mug Muffin and low-FODMAP Banana Chocolate Chip Mug Muffin) and low-FODMAP Microwave Cookies (like my low-FODMAP Chocolate Chip).
Adding to that delicious line-up, here is my low-FODMAP Almond Butter White Chocolate Microwave Cookie. As much as I love peanut butter, I wanted something a little more neutral, and the almond butter is absolutely perfect!
Five minutes, basic ingredients, and you can have a warm and delicious low-FODMAP and gluten-free cookie.
I didn’t add macadamia nuts to this white chocolate confection, because I don’t love the flavor of nuts in a no-bake cookie. Be aware that there is already a maximum amount of almond butter per low-FODMAP serving, so make sure you tolerate multiple serves of nuts if you choose to add chopped macadamias.
If you prefer to use semi-sweet chocolate chips, sunflower seed butter or peanut butter, those substitutions would also be delicious 🙂
You may also love:
- low-FODMAP Chocolate Chunk/Chip Cookies
- low-FODMAP No-Bake Oatmeal Chocolate Chip Energy Bites
- low-FODMAP Oatmeal Cookies
- low-FODMAP Chocolate Chunk Blondies
- low-FODMAP Happy Baking Fudgy Brownies
Or check out over 300 more low-FODMAP recipes on the blog, IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Almond Butter White Chocolate Five-Minute Microwave Cookie; Gluten-free, Vegetarian
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Yield: 2 servings
Prep time: 4 min
Cook time: 1 min (as microwave ovens vary, yours may need a little more/less time)
Ingredients
- 2 tablespoons butter
- 1 large egg yolk
- 1 tablespoon white sugar
- 1 tablespoon brown sugar
- 2 tablespoons all-natural creamy almond butter (salted or unsalted)
- 1 tbsp is one low-FODMAP serving
- 1/2 teaspoon vanilla extract
- 2 tablespoons low-FODMAP, gluten-free flour
- 1/8 teaspoon xanthan gum (if not added to your flour choice)
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt (skip this ingredient if you use salted almond butter)
- 2 tablespoons (about 30 g) white chocolate chips
- 25 g is one low-FODMAP serving
- Optional (my preferred version of this cookie is with both optional additions):
- 1 tbsp dried cranberries
- 1/2 teaspoon cinnamon
Directions
- Melt butter in the microwave for about 15 seconds and set aside
- Place egg yolk in a mug or bowl and whisk with the two sugars until combined
- Add butter, almond butter and vanilla and mix again
- Stir in all dry ingredients except white chocolate chips
- The dough should be slightly thick, like cookie dough
- Add the white chocolate chips, and optional dried cranberries and cinnamon if desired, and give a final stir
- Place the dough in a shallow microwave safe dish or 2 ramekins
- Cook in microwave about 60 seconds
- Allow to cool 3-5 minutes before eating
Soft and soooo good.
