Low FODMAP banana and oat cookies, perfect for a portioned out snack.
It is always important for me to have snacks on hand to satisfy that mid-morning or afternoon hunger between main meals. I often go for things like fruits, nuts, seeds, rice cakes, and
healthier choice of cookies, such as oat cookies or oatcakes. It has been my dream to develop a banana and oat cookie recipe that would contain no high FODMAPs, and that would be perfectly chewy and not dry. I must say it has taken me a while, but I finally made it. This is a recipe that I couldn't wait to share with you! I hope you like it as much as I do! Portion out these cookies, to eat about 2 per snack time.
INGREDIENTS
2 bananas
1 egg, beaten
2 tbsp melted creamed coconut
1/2 cup sugar
1 cup gluten free flour
1/2 cup oats
1 tsp baking powder
1/2 tsp nutmeg
dash of cinnamon
METHOD
Melt the creamed coconut using a microwave or a water bath. Mash the bananas, add the egg and the creamed coconut and beat with an electric hand mixer. Add all the other ingredients except oats, and beat until your dough is formed. Finally add the oats and give the dough a final stir. Preheat the oven to 180 degrees, scoop the dough onto a parchment paper-lined baking sheet, the dough should form about 3 inch cookies in diameter (the size will increase to about 4 inch diameter once cooked, so make sure to leave sufficient space between the cookies). Bake for about 20 minutes.
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