FODMAP-Friendly Banana Oatmeal Cookies
These FODMAP-friendly banana oatmeal cookies are the perfect treat for anyone following a low-FODMAP diet. They're made with a blend of almond flour, coconut flour, and gluten-free rolled oats, and sweetened with maple syrup. The mashed banana adds moisture and sweetness, while the coconut oil gives them a chewy texture. Best of all, they're easy to make and can be enjoyed by people of all ages.
I first developed this recipe when I was following a low-FODMAP diet to manage my IBS symptoms. I was craving something sweet and satisfying, but most of the cookies I found at the store were off-limits. So I decided to experiment with my own recipe, using FODMAP-friendly ingredients. The result was these delicious banana oatmeal cookies! I've been making them ever since, and I'm so excited to share them with you.
FODMAP-Friendly Banana Oatmeal Cookies FODMAP-Friendly Banana Oatmeal Cookies FODMAP-Friendly Banana Oatmeal Cookies FODMAP-Friendly Banana Oatmeal Cookies
Prep time: 15 | Cook time: 12 | Serves: 12
Ingredients
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup gluten-free rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup ripe banana, mashed
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 egg
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the almond flour, coconut flour, oats, baking soda, and salt.
  4. In a separate bowl, whisk together the banana, maple syrup, coconut oil, egg, and vanilla extract.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes, or until the edges are golden brown.
  8. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Why It Works
  • The combination of almond flour, coconut flour, and gluten-free rolled oats creates a chewy texture that's similar to traditional oatmeal cookies.
  • The mashed banana adds moisture and sweetness, without adding any FODMAPs.
  • The coconut oil gives the cookies a rich flavor and a slightly chewy texture.
  • The maple syrup adds sweetness without being overly sugary.