Even without any dairy in them, these Vegan Bananadoodle Cookies are perfectly soft and taste amazing.
Total Time
50min
4.0
2 Ratings
Author: The Skinny Fork
Servings:
12
Ingredients
•
2/3
cup
All-Purpose Flour
•
1 1/3
Tbsp
Whole Wheat Flour
•
1
tsp
Baking Powder
•
1
pinch
Fine Sea Salt
•
4
Tbsp
Vegetable Oil
•
1 1/4
cups
Granulated Sugar
•
1 1/2
Tbsp
Natural Sweetener
•
1
Tbsp
Molasses
•
2/3
Banana
, ripe
•
1/4
tsp
Vanilla Extract
•
1
Tbsp
Simply Organic Cinnamon, Ground
Cooking Instructions
1.
In a medium bowl, whisk together the All-Purpose Flour (2/3 cup)Whole Wheat Flour (1 1/3 Tbsp)Baking Powder (1 tsp) and Fine Sea Salt (1 pinch). Set aside.
2.
In the bowl of a stand mixer, add the Vegetable Oil (4 Tbsp), Granulated Sugar (1 cup), Natural Sweetener (1 1/2 Tbsp) and Molasses (1 Tbsp). Beat together until well combined.
3.
Add in the Banana (2/3) and Vanilla Extract (1/4 tsp) and continue to beat until smooth and creamy.
4.
Transfer the flour mixture to the banana mixture and stir until just combined.
5.
Place in the fridge to chill for at least 30 minutes.
6.
While the dough is chilling, mix together the Granulated Sugar (4 Tbsp) and Simply Organic Cinnamon, Ground (1 Tbsp) a medium-sized shallow bowl and set aside.
7.
Once the dough is chilled, preheat the oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper or silicone baking mat for easy clean-up.
8.
Remove the dough from the fridge and scoop 1 inch balls of dough out to roll around in the cinnamon sugar mixture.
9.
Place the rolled dough balls onto the prepared baking sheet about 2 inches apart, pressing each down slightly with the back of a spoon.
10.
Transfer the baking sheet to the oven and bake for 10-12 minutes.
11.
Remove the baking sheet from the oven and allow to cool slightly before transferring to a wire rack to continue cooling.
12.
Once cooled enough to handle, enjoy right away or store in an air-tight container on the counter for 3-5 days!
Nutrition Per Serving
CALORIES
165
FAT
4.8 g
PROTEIN
0.9 g
CARBS
30.8 g
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