Low-Fructose Gluten-Free Chocolate Peanut Butter No-Bake Cookies
Note: I have found conflicting information online about the fructose/fructan content in peanut butter. I always buy peanut butter with no sugar added and tolerate these cookies just fine. There is one cup of peanut butter in the entire batch, so it comes out to roughly 1/2 tablespoon of peanut butter per cookie.
Servings: 25-30 Cookies
Time to Make: Under 30 minutes to make + chilling time
Ingredients
1 cup peanut butter (no sugar added)
1/2 cup rice syrup (no fructose in this sweetener! favorite brands here)
1/2 cup salted butter (1 stick)
1/2 cup milk (2% or whole milk preferred)
1/3 cup unsweetened cocoa
1 teaspoon vanilla extract
Dash of cinnamon
3 cups rolled oats
Instructions
In a medium saucepan, melt the butter over medium-low heat. Add milk and stir to combine. Then, add the rice syrup, peanut butter, cocoa, and vanilla and whisk until smooth. Remove from heat.
Measure the oats into a large bowl. Add the chocolate peanut butter mixture and mix well. Let cool slightly.
Use an ice cream scoop to collect small balls of dough. Roll into a cookie shape and place on a cookie sheet. They won’t expand at all, so they can be close together.
Chill in the refrigerator or freeze until solid. Best stored in the refrigerator.
Fine with Fructose?
You could use 1 cup sugar or 1/2 cup maple syrup in this recipe in place of the rice syrup (or more if you prefer sweeter cookies).
