Low FODMAP Breakfast Cookies
Looking for a gluten free, vegan, and refined sugar free breakfast or dessert? You've found the right recipe, then! These have been my favorite to whip up on a Sunday and snack on for dessert or bring them with me for a breakfast on the go. I hope you enjoy these as much as I do!
This is a perfect breakfast option for my fellow IBS peeps, or anyone who has digestive health issues. Easy to digest all these ingredients, and they won't make your belly swell up like a balloon after eating them.
P.S. These cookies are customizable, and you can use a different nut butter, sweetener, or even add something extra like dried cranberries. Feel free to mix it up and have fun with these easy and healthy cookies!
INGREDIENTS:
- 3 ripe bananas
- 2 cups rolled oats
- 1 cup almond butter
- 1/4 cup maple syrup
1 tsp vanilla extract
- 5 tbsp flax seeds mixed with 1 cup water (essentially, 5 flax eggs)
- 3 tbsp hemp seeds
- 1/3 cup dark chocolate chips
- 1 or 2 tsp cinnamon
- pinch of salt
DIRECTIONS:
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Mash the bananas in a large bowl using a fork. Add the rest of the ingredients and mix well.
Scoop about a tablespoon of the mixture onto the baking sheet, or if you want them larger, form feel free to add more to each cookie. *
Bake in the oven for 12-15 minutes, or until the edges start to brown. Let cool for about 2 minutes, then transfer to a cooling rack. Store them in an airtight container in the fridge or freezer, and enjoy!
* I would recommend about 2 for a serving size, if you're making them on the larger side.
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