Low FODMAP Vegan Toasted Walnut Peanut Butter Cookies
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Learn more →Ingredients
18 servings
- 1 cup walnut halves
- 1 tbsp ground flaxseed
Ingredient noteGround flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/6 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
- 3 tbsp water
- 1 cup creamy peanut butter
- ¾ cup organic cane sugar
- ¼ cup vegan butter, softened
- 1 tsp vanilla extract
- 1 cup all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 2 2/3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
- ½ tsp baking soda
- ¼ tsp salt
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the walnuts in a single layer on the baking sheet and toast for 7–8 minutes, until fragrant and lightly golden. Transfer to a cutting board, let cool for 5 minutes, then roughly chop.
- 2
In a small bowl, stir together the ground flaxseed and water. Let the mixture rest for 5 minutes, until thickened and gel-like.
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