Cookies for Breakfast? You Bet!
These Low FODMAP Banana Coconut Oat Breakfast Cookies are a companion recipe for our Low FODMAP Pumpkin Cranberry Oat Breakfast Cookies.
Both are super easy to make, a little sweet, but not too sweet and make a great grab-and-go breakfast or snack. I eat banana every day so these Banana Coconut Oat Breakfast Cookies really speak to me. They are comfort food cookies!
Yes, I call these “cookies” but they are not very sweet and they are not dessert-y. To some folks, who are used to eating packaged, commercial, sugar-laden cookies these will taste like “health food”.
But that’s why I love ‘em! I can feel virtuous eating them.
They satisfy my hunger, provide carbs and some protein along with fiber. I particularly like these on the way to the gym, and maybe my second favorite time to nibble on one of these is mid-afternoon.
And They Are Vegan!
Both these Low FODMAP Banana Coconut Oat Breakfast Cookies and their sister cookie, our Low FODMAP Pumpkin Cranberry Oat Breakfast Cookies have no egg, no butter and are vegan as well as low FODMAP. Perfect for those looking for dairy-free.
Looking for vegetarian breakfasts? Check out this article, with our favorites.
Low FODMAP Banana Coconut Oat Breakfast Cookies
Low FODMAP Banana Coconut Oat Breakfast Cookies are easy to make and vegan! You can eat these healthy cookies for breakfast or a snack.
Low FODMAP Serving Size Info: Makes 10 cookies; serving size 1 cookie
- 1 cup (99 g) old-fashioned oats; use gluten-free of following a gluten-free diet
- 1/2 cup (73 g) low FODMAP gluten-free all-purpose flour, such as Bob Red Mill’s Gluten-Free 1 to 1 Baking Flour
- 1/2 cup (80 g) dried banana chips, chopped
- 1/2 cup (30 g) unsweetened broad coconut chips or flakes
- 2 tablespoons chia seeds
- 2 tablespoons ground flax seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder; use gluten-free if following a gluten-free diet
- 1/4 teaspoon salt
- 1 small very ripe banana fork mashed
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (60 ml vegetable oil
- 1 teaspoon vanilla extract
Position rack in middle of oven. Preheat oven to 325°F/165°C. Line a half-sheet baking pan with parchment paper; set aside
In a large mixing bowl place the oats, flour, banana chips, coconut, chia seeds, flax seeds, cinnamon, baking powder and salt and whisk together to blend and combine. Make a well in the center.
In a small bowl, whisk together the mashed banana, maple syrup, oil and vanilla. Pour onto dry mixture and fold together very well. Dole out 10 cookies, each a scant ¼ cup (60 ml) in size, evenly spaced on the prepared pan. Don’t worry because they will not spread much at all. Press each one down using your palm so that the cookies are about 1/2-inch (12 mm) thick.
Bake for 15 to 20 minutes or until dry on the bottom (you should be able to lift a cookie) and just beginning to take on some color. Cool pan completely on rack. Cookies are ready to eat or may be stored in an airtight container at room temperature for up to 4 days.
- Try freezing these cookies in a heavy zip-top bag. Remove as much air as possible before freezing. This way you can remove one cookie at a time.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Tell Us What You Think
4 comments for “Low FODMAP Banana Coconut Oat Breakfast Cookies”
These are amazing !!!!!! I didnt have banana chips so I used walnuts. Thank you for this wonderful recipe its a new go to. Thank you for all of your recipes they have been extreemly helpful during this overwhelming fodmap adjustment.
Sarah, thank you for letting us know! You have inspired me to make these again. They are so handy to grab as I am running out the door and I like to tuck one or two into a ziplock baggie and keep them in my gym bag. One comment: whenever you make any substitutions within our recipes, make sure you are aware of the FODMAP content of the newly introduced food and that there is no Stacking issue happening. It is for folks like you that we keep hard at work over here!
Wow!! I’ve just made these w the help of my two daughters and just wow! I am needing a quick bite to bring along in the morning at work. These looked very nice and appetizing and I am not disappointed! I did make a few adjustments keeping in mind I didn’t want to stack and they turned out beautifully. Once again thank you for all your hard work.
Melanie! What a lovely message to wake up to! Thank you so much for letting us know – sometimes I am just here in the Test Kitchen wondering how recipes are received. I TRULY appreciate the feedback – enjoy! Good for you for tweaking to your liking and applying Stacking rules!