I consider myself a pretty adventurous person. I want to travel the whole world before I kick it, I’m always down for trying a new fitness class, I’ll try to eat just about anything (as long as there’s no gluten or dairy in it because I do want to enjoy it after all rather than feeling sick!), and in general, I’m up for whatever.
When it comes to cooking, I’m similar. I love using spices and various ingredients to get creative with flavors and making dishes fun, fresh, and so tasty! And I’ll bake anything — as long as I have a recipe to go off of, at least use as a jumping-off point. But baking something from scratch without a recipe has always intimidated me, because baking is such a science. Cooking is an art — you can adjust flavors as you go, making up for lackluster combinations along the way. Baking is the opposite — most times if you miss an ingredient or you get a ratio wrong, it’s game over.
But I decided to go outside of my comfort zone last weekend. And thus this amazing recipe was born!
I was home alone while my husband was out of town for a night, and I wanted cookies. My go-to cookie recipe has a chickpea base, which I’m unable to eat while following the low FODMAP diet. So I needed to get creative. Almond flour is okay in controlled quantities while following low FODMAP, so I figured I’d start with that. I know the only sweetener I’ve been tolerating is small amounts of coconut sugar, so that would be what I used. Then I needed a fat, so I decided to use coconut oil. Then I just pulled from memory what I’ve used in cookie recipes before for leavening agents, and flavors. Then I threw in some new-to-me ingredients, including Sacha Inchi, which is a seed that tastes so much like peanuts! Because nuts are limited on low FODMAP, Sacha Inchi is an awesome way to simulate the peanut butter flavor.
And somehow, I managed to actually make an amazing batch of cookies! On the first try! I was super proud of myself for stepping out of my comfort zone and just going for it.
I like this as a general motto/life theme — just got for it. You have nothing to lose, except for maybe botching a batch of cookies.
Here’s the recipe for the very successful, low FODMAP friendly (at least for me!) chocolate chunk “peanut butter” cookies.
- 1 cup almond flour (I use Bob's Red Mill Super Fine Almond Flour)
- 2 tsp sacha inchi protein (I use Sunfood Sacha Inchi Powder)
- 1 tsp maca powder (I use Sunfood Maca Powder)
- ⅛ cup coconut sugar
- ½ tsp baking powder
- a pinch of real mineral salt or sea salt
- 1 organic, pasture-raised egg
- ¼ cup coconut oil, melted and slightly cooled
- ¼ tsp pure vanilla extract
- ¼-1/3 cup chocolate chunks
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper (I use If You Care Parchment Baking Paper)
- In a large mixing bowl, combine all dry ingredients except for chocolate chunks.
- In a smaller mixing bowl, combine wet ingredients.
- Add wet ingredient mixture to dry ingredient mixture, and mix until everything is well-combined.
- Carefully fold in chocolate chunks.
- Form small balls (about the size of a golf ball) with the batter, and press them down a bit using the back of a spatula or your hands to flatten slightly, and place on the parchment-lined baking sheet.
- Bake for 8-9 minutes.
- Remove from oven, and allow to cool slightly before eating.
- Store in refrigerator.