Description
Simple banana oat cookies that you can eat for breakfast. Delicious with pieces of chocolate and peanut butter. Low FODMAP, gluten-free, dairy-free, vegan.
Ingredients
Scale
- 1 medium banana (max. 100 gram)*
- 40 g (1/2 cup) rolled oats (use gluten-free oats if you have to eat strictly gluten-free)*
- 1 tbsp peanut butter (I used natural peanut butter with peanut chunks)
- 10 g (1 tbsp) dark chocolate, chopped
- A pinch of salt
Instructions
- Preheat the oven to 180 degrees Celsius.
- Mash the banana and put into a bowl. Add the oats, salt and peanut butter and stir everything together.
- Chop the chocolate into small pieces and stir into the banana oat mixture.
- Layer a baking sheet with baking parchment. Spoon 3 dollops of the batter onto the baking sheet (or 6 if you prefer smaller cookies) and bake the cookies in the oven for 10-12 minutes. If you make smaller cookies, the baking time might be a few minutes shorter. Keep an eye on the cookies while they are in the oven.
Notes
*Both banana and oats are limited low FODMAP. 1 banana oat cookie is a low FODMAP serving. Read the explanation above the recipe for more information.
- Prep Time: 5 mins
- Cook Time: 12 mins
- Category: Snack
- Method: Oven
- Cuisine: International
Nutrition
- Serving Size: 1 cookie
- Calories: 139
- Sugar: 2
- Fat: 5
- Carbohydrates: 21
- Fiber: 3
- Protein: 4