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
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.