Healthy Low FODMAP Banana Oat Cookies
A super simple healthy, vegan and low FODMAP banana oat cookie recipe!
Ingredients
- 1 medium banana
- 1/2 cup oats rolled
- 1/8 tsp cinnamon (optional)
- 1 tsp each nuts, seeds, dried cranberries, fruits, chocolate chips, etc. (optional)
Instructions
- Preheat oven to 350 F. Grease baking sheet or line with parchment paper.
- Mash banana in a bowl. Mix in oats and all other ingredients. Roll mixture into 3 medium balls (or 6 small balls). Place on sheet.
- Bake for approx. 12 minutes (10 if small cookies) until lightly browned on top.
Notes
- Store in a container or bag in the fridge for up to 5 days
- Monash has updated the FODMAP serving sizes for bananas. Unripe bananas (no brown spots) are low FODMAP at 1 medium banana (100g). Ripe bananas (brown spots) are low FODMAP only at 1/3 medium banana. If you use an unripe banana for this recipe the safe serving size is 3 large cookies. If you use ripe banana the safe serving size is 1 large cookie. I have made this recipe using unripe and ripe bananas and both taste great!
- Dried cranberries and raisins (not sultanas) are low at 1 tbsp
- If you add in nuts, make sure to choose low FODMAP options (pecans and cashews are high in GOS and fructans; almonds and hazelnuts low at 10 nuts)
- This is a great recipe to double or triple so you have snacks on hand for days
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