Usually recipes with the word “vegan” in them conjure up images of tasteless, gross-looking, nearly inedible masses. Thankfully, this one falls into none of those categories. Bananadoodles are delightful little cookies with a fun-to-say name that are a twist on the classic cookie jar favorite, the snickerdoodle. The difference in this recipe is that the base is an egg-and-dairy-free banana cookie. Tasting like a cinnamon-sugar-banana bite of heaven, these cookies will please vegans and non-vegans alike! This recipe has easy ingredients that you can grab at Vittles or Wisey’s.
If you don’t have molasses on hand, you can replace it with brown sugar in the dough. For the bananas, grab a few extra from Leo’s about 2-3 days before you’d like to make these. The riper the banana, the better the cookies. With the bananas and the fact that they’re vegan, these have to be healthy… right?
EASY
Prep Time: 15 minutes
Inactive Time: 45 minutes
Cook Time: 12-16 minutes
Total Time: 30 minutes
Serving Size: about 2 dozen
Ingredients:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup vegetable oil
1 1/3 cups granulated sugar, plus 1/4 cup sugar (separated)
1 tablespoon molasses
2 large bananas (the riper the better)
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup vegetable oil
1 1/3 cups granulated sugar, plus 1/4 cup sugar (separated)
1 tablespoon molasses
2 large bananas (the riper the better)
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
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