Introduction
These cookies are so simple to make your friends won’t believe it! As always, our recipes are Low FODMAP and Gluten Free!
They’re also really fun to make with children as they are so straightforward, and can make a really good alternative to breakfast – especially when you’re on the go!
Serves
10 People
Prep time
5 Minutes
Cook time
15-20 Minutes
Dietary info
Dairy free and vegetarian
Ingredients
200g Blueberries
160g Oats (approx 2 cups)
1 Banana, mashed
1 Tbsp coconut oil
1 Egg
Nutrition (per serve)
Kcal – 99
Fat – 3g
of which saturates – 1.4g
Carbohydrates – 14g
of which sugars – 3.7g
Fibre – 1.7g
Protein – 2.9g
Salt – 0.02g
Fat – 3g
of which saturates – 1.4g
Carbohydrates – 14g
of which sugars – 3.7g
Fibre – 1.7g
Protein – 2.9g
Salt – 0.02g
Method
- Preheat the oven to 180°C / 160°C fan and line a baking tray with greaseproof paper.
- Mix the banana and coconut oil into a smooth paste and then add your egg.
- Once fully combined mix in your oats and blueberries.
- Form the mixture in cookie shaped rounds onto the baking tray
- Bake for 15-20 minutes
- Happy baking!
This recipe has been reviewed and approved as Low FODMAP by Registered Dietitian Laura Tilt @nutritilty, on behalf of Bay’s Kitchen.
Copyright Bay’s Kitchen. Please do not reprint without permission.
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