Five-Minute Low-FODMAP Almond Butter White Chocolate Microwave Cookie; Gluten-free, Vegetarian
January 1, 2020Printer Friendly Version
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?
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)
- 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
- 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.
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