Low FODMAP Pumpkin Peanut Butter Cookies

These cookies are Low FODMAP while also being gluten free, and vegan.

Big on flavor, low on digestive issues.

A win win if you ask me!

Ingredients:

Wet:

• 1/2 Cup Pumpkin Puree

• 1/2 Cup Peanut Butter

• 1/4 Cup Maple Syrup

• 1 Tsp Vanilla Extract

Dry:

• 1 Cup Rolled Oats

• 1/4 Cup Pecan Pieces

• 1 Tsp Sea Salt

• 1 Tsp Cinnamon

• 1/2 Tsp Nutmeg

• 1/4 Tsp Cardamom

• 1/2 Tsp Baking Soda

Directions:

• Preheat oven to 350° F and lightly grease or line baking sheet

• Combine wet and dry ingredients in two separate bowls, mix well

• Combine all ingredients into one bowl until dough forms

• Let dough sit for 5 -10 minutes to thicken

• Divide into 12 evenly spaced balls on baking sheet

• Press down on each ball to slightly flatten

• Bake for 15 minutes, or until golden brown

• Let cool for 5 minutes on tray, then transfer to cooling rack for 45 minutes

• Cookies will be soft in the center and crispy on the edges

• Store in an air tight container

Notes:

The ingredients are very versatile based on your preferences. Replace equal amounts of the maple syrup with sugar, peanut butter with almond butter, and pecans with peanuts, pumpkin seeds, and/or chocolate chips.

Make sure to mix both the wet and dry ingredients well before combining.

It’s important to let the dough sit before distributing to the tray so that the oats can absorb some of the moisture from the wet ingredients.

They won’t change form in the cooking process so you can play around with a rounder (softer) or flatter (crunchier) shape.

These cookies are one of my fall favorites. Spicy, and soft, with a slight crunch.

They are very FODMAP safe, so no need to eat just one!