Cookie time! And not the stodgy FODMAP-filled kind. I'm talking fresh and fabulous Coconut and Banana Cookies. Beautifully moist and fluffy, they almost have the consistency of cake rather than cookie, but who's complaining!
I 'borrowed' this recipe from Strands of My Life, a fellow low FODMAP crusader. You should definitely check out her website for more delicious nibbles. I added a couple of tablespoons of chocolate chips to my cookies because honestly, everything tastes better with chocolate. You could also add cacao nibs for an added antioxidant boost or peanuts for some protein. Go nuts!
Coconut Banana Cookies
Makes 12 cookies (or 11 if you are generous with your portion sizes, like me)
1/4 cup coconut flour
1/2 cup oil (olive or coconut)
2 tbsp sugar
1 ripe banana
1 tsp cinnamon
1 tsp vanilla extract
pinch of salt
1/2 tsp baking soda
1 cup desiccated coconut
1/4 cup chocolate chips (optional)
- Preheat oven to 180 C. Line a baking tray with baking paper.
- Mix the dry ingredients (except desiccated coconut), oil, banana and sugar in a food processor.
- Add the eggs and vanilla and mix.
- Remove mixture from food processor and add to bowl. Mix in the desiccated coconut and choc chips (if using).
- Drop big spoonfuls of the mixture onto the baking tray and shape into circles.
- Bake for about 10 minutes until the cookies are golden but still soft.
- Remove from the oven and leave to cool on the tray for around half an hour until the cookies have firmed up a little.