baking · food · gluten free · recipes

Gluten-Free, Low FODMAP Peanut Butter Choc Chip Cookies Recipe

I wanted to share this recipe for gluten-free, low FODMAP peanut butter chocolate chip cookies with you. We’ve known about my husband’s gluten intolerance for a number of years, so I’m well versed in creating gluten free recipes. But in the autumn he also went onto the low-FODMAP diet, to try to help us work out what other food intolerances he has. So I’ve also had the fun of trying out low FODMAP baking for the first time. I think these peanut butter choc chip cookies are a great treat even if you don’t have any dietary requirements! Plus they’re really easy to make.

This recipe will make around 9 – 14 gluten-free low FODMAP peanut butter choc chip cookies. It takes about fifteen minutes to prepare and another 12 minutes to bake. You can also freeze these cookies and reheat them later (10 minutes in an oven preheated to 160 degrees C).

Gluten-Free Low FODMAP Peanut Butter Choc Chip Cookies

The ingredients:

You will need the following ingredients for your gluten free low FODMAP peanut butter chocolate chip cookies:

  • 225g salted butter
  • 225g caster sugar
  • 2 egg yolks (or one egg – but two yolks gives a more chewy, cookie-ish consistency)
  • 2tbsp peanut butter
  • 250g gluten free self-raising flour (or add 3tsp baking powder to plain flour)
  • 1tsp xanthan gum
  • 1tsp vanilla extract
  • 50g gluten free oats
  • 100g dark chocolate drops or chopped dark chocolate

Gluten-free Peanut Choc Chip Cookies: The Recipe:

1. First, mix together the butter and sugar until light and fluffy. Then mix in the egg, a little at a time.

2. Sieve in the flour and xanthan gum, add the peanut butter, oats and vanilla extract and mix well.

3. Lastly, add your chocolate chips and mix until well combined into a thick dough… See the picture of the cookie dough below.

4. Preheat the oven to 180 degrees C.

5. Next, roll the cookie dough into balls, a little smaller than golf ball size. Put the balls onto a baking sheet, well spaced apart.

6. Bake your cookies for around 12 minutes, until they are slightly brown at the edges. They will look a bit undercooked in the middle – that’s okay.

7. Cool the cookies on the tray for 2 – 3 minutes, then transfer onto a cooling rack.

Tips and Tricks for your Gluten-free Peanut Butter Choc Chip Cookies:

The aim is to make peanut butter chocolate chip cookies with a slightly soft, chewy centre. This is harder to achieve with a gluten free recipe! The use of egg yolks, oats, peanut butter and xanthan gum should help to give more of a chewy texture, but the most important thing is not to leave them in the oven too long – if you do, they’ll still be delicious, but they’ll have more of a crunchy biscuit texture.

Another thing that helps with the chewy texture is putting the cookie dough onto the baking sheet in balls rather than dough that’s already rolled flat – so make sure you don’t skip that step!

To keep things low- FODMAP, make sure you use dark chocolate chips. Also ensure that your peanut butter doesn’t contain high-FODMAP ingredients such as high fructose corn syrup.

More yummy gluten-free recipes…

If you’re in the market for delicious gluten free treats, why not check out my recipe for gluten-free chocolate cappuccino brownies, or this one for yummy gluten-free pumpkin muffins?

baking · food · gluten free · low FODMAP · recipes

Gluten Free Low FODMAP Pineapple Raspberry Crumble Recipe

I love a yummy crumble when the weather is cold. But this autumn, my husband started on the low FODMAP diet to try to work out if he has any food intolerances other than gluten intolerance, which we know about. And on the low FODMAP diet, you’re not allowed to eat apple. So what the hell do you put in a delicious winter crumble? Well… Why not turn it into a summery sunshine crumble instead, with this delicious recipe for gluten-free, low FODMAP pineapple raspberry crumble!

gluten free low fodmap pineapple raspberry crumble recipe the sickly mama blog

Gluten Free Low FODMAP Pineapple Raspberry Crumble Recipe

The ingredients…

To make your gluten free, low FODMAP pineapple raspberry crumble, you’ll need the following ingredients. This is a store cupboard crumble recipe, so it’s made with ingredients you can keep in the cupboard or freezer – but you can of course use fresh fruit if you’re feeling fancy!

For the filling:

  • 1 tin pineapple rings
  • 1 1/2 cups frozen raspberries
  • 50g caster sugar
  • (1 tbsp spiced rum – this is optional as rum is high FODMAP due to the sugar content! However you may choose to risk it for a biscuit, as a single tablespoon of rum spread over 6 – 8 portions of crumble is a very small amount per serving)

For the crumble topping:

  • 250g Gluten free plain flour
  • 150g Butter
  • 125g Sugar (golden caster is perfect)
  • 50g Oats
  • 50g Dessicated coconut
  • 1 tsp cinnamon

Pineapple Raspberry Crumble: The Method

1. First, make the crumble topping. Put the butter, sugar, and flour into a bowl and rub the ingredients together with your fingertips until you have a mixture that resembles breadcrumbs. Sir the oats, cinnamon and desiccated coconut through the mixture.

2. Drain the pineapple rings, putting the juice from the tin into a saucepan. Chop the pineapple rings into bite-sized pieces, and line the bottom of a 15cm x 30cm casserole dish with the chunks.

pineapple and raspberries in a casserole dish

3. Stud the casserole dish with frozen raspberries (no need to defrost) – see picture above. Put the leftover raspberries into the saucepan with the pineapple juice.

4. Add the sugar to the saucepan and stir over a gentle heat. For an extra bit of flavour, add the spiced rum at this point. Bring to a simmer and keep stirring over a low heat until it reaches the consistency of double cream.

5. Pour the cooked-down raspberry pineapple mix over the fruit in the bottom of your casserole dish. Don’t worry, you’re not expecting it to cover the bottom of the dish – the fruit will release more liquid when you bake it.

cooking down raspberries to make a syrup

6. When you’re ready to bake, pre-heat the oven to 180 degrees C.

7. Cover the fruit with crumble topping, and bake for around 40 minutes or until the crumble is nicely browned. Serve immediately.

Tips and Tricks for your Pineapple Raspberry Crumble

If you fancy a more grown-up sort of pineapple and raspberry crumble, you can of course increase the rum content! Or, if you do need your crumble to be low FODMAP, you can add spiced yodka instead – vodka is low FODMAP (unlike rum, sadly) so you can have as much as you like! Here’s a recipe to make your own spiced vodka at home.

If you need to be strictly low FODMAP, be careful what you serve your crumble with, as both custard and ice cream are sadly high FODMAP. You can get lactose free custard – we’ve tried some oat custard, which was pretty tasty – or lactose free ice cream.

gluten free low FODMAP pineapple raspberry crumble recipe

More gluten free recipes…

Looking for more tasty gluten free recipes? Why not try these gluten free chocolate cappuccino brownies?

food · gluten free · recipes

Sweet Potato Nachos – Autumnal Gluten Free Treat

I love nachos. So does my husband. But we don’t have them often, because a) they’re super unhealthy and b) a lot of tortilla chip varieties are not gluten free. I came up with this variation, which is much healthier but I think also hits a lot of the same buttons in terms of flavour. I call them ‘sweet potato nachos’ for that reason – but really you could also call them loaded sweet potato fries. This recipe is super easy and can be made quickly if you have a microwave – about 20 – 25 minutes, or 55 minutes if you’re baking the sweet potato in the oven. They’d also be great made in an air fryer.

As well as being gluten free, this recipe can easily be made low FODMAP (mainly by keeping an eye on portion sizes) so I’ve also provided instructions for anyone following a low FODMAP diet – and I’ve given some notes on making vegan nachos at the end of this recipe as well.

lazy mamas sweet potato nachos recipe gluten free low fodmap

Sweet Potato Nachos Recipe

Ingredients list:

To make your gluten free sweet potato nachos, you will need:

  • Sweet potatoes (40g serving per person if you are following a low FODMAP diet)
  • Mozzarella cheese
  • Cream cheese (for low FODMAP ensure you’re not having more than 40g cheese overall when you add together the mozzarella and cream cheese)
  • Spring onion (for low FODMAP, only use the green part)
  • Vegetable oil or garlic infused oil if you have it!
  • Salt
  • Cayenne pepper

Method for making sweet potato nachos:

1. Peel your sweet potatoes. If you have a microwave, pop them in on a high heat for 5 minutes, turn them over, and heat for a further five minutes. You’ll know they’re done when a fork easily goes through the potato flesh. If you don’t have a microwave, ignore this and go straight to the second step!

sickly mama blog sweet potatos ready to be baked

2. Pre-heat your oven to 200 degrees C. Cut up your sweet potatoes into chips and place on a baking tray. Add a couple of tablespoons of oil and a generous sprinkle of the salt and cayenne pepper. Toss the sweet potato chips through the oil and seasonings, then pop in the oven. If you pre-cooked your chips in the microwave, bake for about ten minutes, turning halfway through. If you didn’t pre-cook, bake the chips for about 40 minutes, turning halfway through.

3. When the sweet potato chips are ready, group them together in a pile on the baking tray. Dollop over the cream cheese and sprinkle with finely chopped spring onion. Then, top with mozzarella.

sickly mama blog sweet potato nachos oven ready mozzarella spring onion

4. Stick the tray under a hot grill until the cheese on your sweet potato chips has browned nicely. And serve!

Ideas for your sweet potato nachos

These nachos are an ideal snack, or make a larger quantity for lunch. Just like traditional nachos, they work well for parties or social events – and it’s also a really kid-friendly recipe, and a sneaky way to get your kids eating some vegetables. If you’re trying to be a healthy mummy (or daddy), don’t go overboard on the cheese (or just don’t eat them every day!).

You can play around with the toppings for your sweet potato nachos as well. Tomato salsa would be a tasty addition (but not if you’re looking for a low FODMAP treat, thanks to the onion content), as would black beans or avocado/guacamole (again not good ingredients for low FODMAP diets though!).

Vegan Sweet Potato Nachos

Obviously this recipe is already vegetarian, but if you follow a vegan diet, it’s also pretty easy to turn this dish into vegan sweet potato nachos. Plenty of stores sell vegan cheese substitutes, so you can swap out the mozzarella and cream cheese for a vegan alternative. Or, you can even make your own – check out this recipe for homemade vegan parmesan or homemade vegan feta cheese substitute, both of which would be delicious sprinkled over the top of your sweet potato fries.

gluten free low fodmap sweet potato nachos recipe sickly mama blog

More recipes…

If you’re looking for more cooking inspiration, why not head to my recipe page? Or check out this super lazy noodle soup recipe, or this great vegetable lasagne recipe!