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