Simple-simple-simple!
That's all there is to describe these soft, tasty banana peanut butter cookies.
In addition to being low in FODMAP, they provide a nice dose of prebiotics (banana), of polyphenols (dark chocolate) and resveratrol, an antioxidant (peanut)
Low FODMAP recipe
This recipe is low in FODMAP. In spite of everything, listen to your symptoms and recommendations from your nutritionist.
Banana and peanut cookies - low in FODMAPs
Servings: 8
Ingredients
- 2 ripe bananas crushed
- 1 t. (250 ml) quick-cooking rolled oats
- ½ cup (125 ml) natural peanut butter (or other nut/seed butter)
- 2 tbsp (30 ml) dark chocolate (85 % and over) finely chopped
Instructions
- Preheat oven to 350F and lay parchment paper on a baking sheet.
- In a bowl, combine all ingredients.
- Form 8 cookies and spread them out on the baking sheet.
- Flatten slightly with the back of a fork.
- Bake for 10 to 15 minutes, until lightly browned on top and/or desired texture (baking time may vary according to oven).
- Cool on a wire rack.
Notes
Recipe by the Épithélia team
