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Low FODMAP Banana Coconut Oat Breakfast Cookies in hand

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

Course: Breakfast, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 10 cookies
Calories: 178 kcal
Author: Dédé Wilson



  1. Position rack in middle of oven. Preheat oven to 325°F/165°C. Line a half-sheet baking pan with parchment paper; set aside
  2. 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.

  3. 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.

  4. 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.
Nutrition Facts
Low FODMAP Banana Coconut Oat Breakfast Cookies
Amount Per Serving
Calories 178 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Sodium 77mg3%
Potassium 34mg1%
Carbohydrates 21g7%
Fiber 3g12%
Sugar 6g7%
Protein 2g4%
Calcium 27mg3%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.