Easy Peanut Butter Chocolate Chip Breakfast Cookies (Low-FODMAP, Gluten-Free)



2 tablespoons shortening, or butter (more oil will come from the nut butter)

⅓ cup brown sugar, or coconut palm sugar

1 egg

1 ½ teaspoons vanilla

½ cup peanut butter, or nut butter

⅓ cup gluten free rolled oats

2 tablespoons tapioca starch

½ teaspoon baking soda

1 teaspoon baking powder

¾ teaspoon fine sea salt

½ teaspoon cinnamon

3 tablespoons chia seeds

3 tablespoons peanuts, or sunflower seeds

3 tablespoons dark chocolate chips


In a large bowl cream together shortening, sugar, eggs and vanilla.

Next, mix in the nut butter until smooth. Make sure to use salt free, or reduce salt if it contains any.

In a separate bowl stir together oats, tapioca starch, baking powder, baking soda, salt, cinnamon, chia seeds, peanuts and chocolate chips.

Form dough into 1-inch balls and place on a lined cookie sheet.

Bake cookies for 10 minutes, or until golden brown on the bottom. Set to cool for 5 minutes before eating.



Bake Time: 10 minutes

Yields: 12 cookies

Prep Time: 15 minutes