Any recipe, one bowl, healthy nut and seed oat cookies. Low FODMAP, gluten free, dairy free and vegan.
Ingredients
1 1/2 medium
Banana (s)
(mashed)
200 gm
Rolled oats- Gluten Free
50 gm
Pumpkin seeds (pepitas)
2 tbsp
Almond butter
(peanut is lower in FODMAPs and works just as well)
3 tbsp
Maple syrup
2 tbsp
Almond milk, unsweetened
(dairy free)
1/4 tsp
Sea Salt
1/2 tsp
Baking soda
1 tsp
Vanilla extract, pure
Instructions
Preheat the oven to 180C/350F and line a tray with baking paper.
Add all of the dry ingredients to a bowl and mix together, before adding the wet ingredients and combining thoroughly.
Spoon the mixture onto your tray in small mounds (you want to use around 2-3 tbsp of mixture per cookie). Press down each cookie with the back of your spoon to flatten slightly.
Bake for 15-20 minutes or until golden brown
Let cool and enjoy. Leftovers will keep in an airtight container for up to three days.
