These cookies are a great for an on-the-go breakfast or mid-morning snack and are made specifically for a low FODMAP diet. As bananas ripen, the fructose content increases, so it’s important to use semi-ripe yellow bananas for this recipe. The addition of maple syrup ensure that the cookies are still delicious and sweet. These cookies are best eaten warm, or on the day of baking, however, will keep for a couple of days. They can also be frozen to enjoy at a later date!
Free from: Eggs, Gluten
- Servings
- 6 cookies
- Prep Time
- 5-10 minutes
- Cook Time
- 7 minutes
Ingredients
- 75g oats (gluten free)
- 65g peanut butter
- 1 semi-ripe banana
- 30g milk chocolate chips
- 15g chia seeds
- 15g sunflower seeds
- 15g pumpkin seeds
- 1tbsp maple syrup
Instructions
In a large bowl, peel and mash the banana.
Add the oats, peanut butter, milk chocolate chips, seeds and maple syrup and stir well.
Form small balls of the mixture and place into the air fryer basket on baking paper. Flatten slightly to form a cookie shape.
Air fry for 7 minutes at 180 degrees.
If you don’t have an air fryer, bake the cookies in the oven at 200 degrees for 10-15 minutes or until golden brown.
