Oatmeal Banana Cookies

Healthy and delicious cookies perfect for a midday snack!

A recipe for any time of year! A staple!

"Chewy and rich flavor!"

Hey readers! This is one of my own recipes that I am still perfecting. This is a great recipe to add to your basic cookie arsenal! Feel free to change in your add-ins! Add some walnuts or pecans to give the cookie some textured pieces or add butterscotch chips for some extra sweetness.

Banana Oatmeal Cookies

Yield: 1.5 dozen medium cookies (18 cookies)

Prep Time: 1 hour (45 min refrigeration time)

Cooking Time: 15-18 mins

Total Time: ~1.5 hours

Ingredients

• ½ cup (1 stick) unsalted butter, room temperature

• 1 cup packed light brown sugar

• ¾ cup sugar

• ½ of a green/yellow banana

• 1 large egg, room temperature

• 1 teaspoon pure vanilla extract

• 1 cup flour

• 1 ½ cup of oats

• 1 tsp of baking soda

• ½ tsp of cinnamon

• 1/4 tsp of nutmeg

Possible Add-ins

• 6 oz of raisins

• 1/2 cup of dark chocolate chips

• 1/2 cup chopped walnuts

Method:

1. Mix your dry ingredients (flour, baking soda, cinnamon, nutmeg) and set aside.

2. Cream (mix) the butter, sugars, and banana for about 5 mins on low speed with a mixer. By hand it may take longer.

3. Add the egg and mix on low speed for about 2 mins. Then add the vanilla.

4. Mix in dry ingredients a third at a time, scraping the bowl between each mix-in. Mix on low speed until it is thoroughly mixed.

5. Add in oats and mix on a low speed for a minute till oats are thoroughly mixed throughout.

6. Add in any mix-ins you choose. I actually divided the batter and added dark chocolate chips to one half and raisins to the other for my family! You could do anything you like like butterscotch chips, milk chocolate chips (not low fodmap), chopped walnuts, chopped almonds etc.

7. Chill dough in refrigerator for at least 45 mins.

8. Preheat oven to 350° F.

9. Rolls dough in balls (a little smaller than a ping pong ball) and bake on greased cookie sheet ( I used silicon mats on the sheets (which I love) because they help with the mess!). For about 15 mins. Depending on your oven you could need a minute or two more.

10. Look for golden brown edges and just golden bottoms. Let cool on cooling rack and store in cool dry place in airtight container.

11. I would also suggest putting a slice of bread in the container with the cookies after 1-2 days to keep the moisture in the cookies!

Low FODMAP Notes:

I created this recipe as a Low FODMAP recipe so it is all set! Here are some things to focus on though!

1. Make sure that you are noticing how you react to all purpose flour to see if a different alternative could be better for you.

2. Make sure that your banana is not too ripe! It should have green still clearly visible.

3. I used dark chocolate chips which are more fodmap friendly per serving.

4. The serving of oats per cookie is definitely low-fodmap.

Enjoy these sweet but healthier cookies!!