Description
What’s better than cookie you don’t have to feel badly about eating for breakfast?!
Ingredients
Scale
- 1 Cup Oats
- 2 Ripe Bananas, mashed
- 2 Teaspoons Maple Syrup
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Ground Nutmeg
- 1 Teaspoon Cinnamon
- 1 Teaspoon Vanilla Extract
- 1/4 Cup Grated Carrots
- 2 Tablespoons Currants or Raisins
Instructions
- Preheat the oven to 350 degrees.
- In a medium size bowl, add the oats, banana, maple syrup, and salt.
- Mix in the nutmeg, cinnamon, and vanilla extract.
- Gently fold in the carrots and currants.
- Refrigerate the dough for 20-30 minutes in order for the dough to harden.
- Using a spoon, round the dough into tablespoon size portions. Place on a parchment lined baking sheet and bake for 15 minutes.
Notes
Recipe Adapted by Spinach for Breakfast
Keywords: breakfast cookies, fodmap safe cookies, fodmap safe breakfast
