Chocolate Chunk "Peanut Butter" Cookies (Gluten Free, Dairy Free, Peanut Free, Legume Free)

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Chocolate Chunk "Peanut Butter" Cookies (Gluten Free, Dairy Free, Peanut Free, Legume Free) 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.

Chocolate Chunk "Peanut Butter" Cookies (Gluten Free, Dairy Free, Peanut Free, Legume Free)
Serves: Makes about 10 small cookies
Ingredients
Instructions
  1. Preheat oven to 350° F.
  2. Line a baking sheet with parchment paper (I use If You Care Parchment Baking Paper)
  3. In a large mixing bowl, combine all dry ingredients except for chocolate chunks.
  4. In a smaller mixing bowl, combine wet ingredients.
  5. Add wet ingredient mixture to dry ingredient mixture, and mix until everything is well-combined.
  6. Carefully fold in chocolate chunks.
  7. 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.
  8. Bake for 8-9 minutes.
  9. Remove from oven, and allow to cool slightly before eating.
  10. Store in refrigerator.

Chocolate Chunk "Peanut Butter" Cookies (Gluten Free, Dairy Free, Peanut Free, Legume Free)

Chocolate Chunk "Peanut Butter" Cookies (Gluten Free, Dairy Free, Peanut Free, Legume Free)

Chocolate Chunk "Peanut Butter" Cookies (Gluten Free, Dairy Free, Peanut Free, Legume Free)

Chocolate Chunk "Peanut Butter" Cookies (Gluten Free, Dairy Free, Peanut Free, Legume Free)

Chocolate Chunk "Peanut Butter" Cookies (Gluten Free, Dairy Free, Peanut Free, Legume Free)

Chocolate Chunk "Peanut Butter" Cookies (gluten free, dairy free, legume free, peanut free)