Cookies for Breakfast? You Bet!
These 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 Low FODMAP 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.
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 1/4 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.