Decadent Low FODMAP Chocolate Banana Cookies

Chocolate lovers, this recipe is for you! These low FODMAP cookies are ooey gooey and decadent. Plus, with only 7 ingredients, they are incredibly easy to make. This recipe makes a small batch of only 8 cookies – perfect for those days when you just want a little something sweet without baking for a whole army!

When you have digestive issues, it can often feel like baked goods just aren’t an option for you. As a registered dietitian, I hear this all the time! I don’t want you to feel like you have to miss out on delicious treats. These cookies are perfect whether you’re a gluten-free eater or follow the low FODMAP diet.

Ingredient Spotlight: Bananas

My clients often ask me whether they can eat bananas on a low FODMAP diet – particularly whether they can bake with bananas. And how ripe should they be? The FODMAP content can change depending on how ripe a banana is. More specifically, very ripe bananas (with brown spots) contain high levels of fructans. But it’s not all or nothing!

Eating 1/3 of a ripened banana is still considered low FODMAP. This recipe uses one soft, ripe banana for the whole recipe (8 cookies) – therefore a serving of 1-2 cookies is still low FODMAP!

If you want to snack on a whole banana, it is recommended to stick with firm yellow bananas without brown spots. Snacking tip: pair your banana with a protein-rich option like peanut butter or some walnuts for a more filling snack that will boost your energy for a longer period of time! Looking for other low FODMAP snacks? We’ve got you covered.

Chocolate on the Low FODMAP Diet

Those who love chocolate may think that they need to avoid chocolate on the low FODMAP diet, as it often contains milk ingredients. So is chocolate high FODMAP? Well, it depends. Dark chocolate is the lowest in FODMAPs, with 5 squares (30 grams) considered low FODMAP. Milk chocolate and white chocolate are a bit higher in FODMAPs – about 4 squares (20 grams) is the low FODMAP portion.

In this recipe, we’re using cocoa powder, which doesn’t contain any milk ingredients at all. It is low FODMAP and makes a great addition to desserts, low FODMAP oatmeal, smoothies, and so much more!

Storing these Low FODMAP Cookies

These decadent low FODMAP cookies can be kept at room temperature in an airtight container for 2-3 days. However, if you plan to keep them longer, I recommend that you store them in the fridge or even the freezer. In fact, I love to freeze a few from each batch to pull out during those moments when I want something sweet! Pop a frozen cookie in the microwave for 20-30 seconds to return it to it’s ooey gooey original form.

How to Make Decadent Low FODMAP Chocolate Banana Cookies

In a mixing bowl, use a whisk or a hand mixer to mix 1/3 cup of sugar and 3 tablespoons of melted butter until fluffy and light. Add 1 soft ripe banana (cut into chunks), 1/4 cup cocoa powder, 1/4 cup gluten free all purpose flour, and 1 teaspoon baking powder. Mix well using a hand mixer or spatula. The dough will be sticky like a cake batter.

Line a baking sheet with parchment powder. Preheat the oven to 350°F. Divide the dough into 8 equal sized portions – about 1.5 tablespoons each. Scoop them onto the lined baking sheet and space them apart, as they will expand when cooked. Add slivered almonds to the top of each cookie.

Put the cookies in the preheated oven to bake for 13 minutes. Allow them to cool before serving. Enjoy!