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A serving of up to about 3 3/4 teaspoons of almond butter is low in FODMAPs. This recipe contains about 3 teaspoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid almond butter, please tap it and change its rating to Red.
Almond flour only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1 1/2 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, stir together the almond butter, almond flour, brown sugar, egg, vanilla extract, baking soda, and salt until a uniform, slightly sticky dough forms. Fold in the chocolate chips, if using.
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