Bananadoodles Vegan – If you like banana, cinnamon, and soft yummy cookies, these are most certainly a wonderful choice. And they are a great pick for your vegan friends and family members too!
Ingredients:
Cookie Dough:
- 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
- 1 tablespoon molasses
- 2 large bananas. mashed
- 1 tablespoon vanilla extract
Topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Directions:
- Preheat oven to 350. Line two baking sheets with parchment paper, or lightly grease.
- In a bowl, whisk together flour, baking powder and salt. Set aside.
- Using either a stand mixer with the paddle attachment or a hand mixer, beat the oil, sugar and molasses at medium high speed until light, about 1 1/2 minutes. Add bananas beating well after addition. Beat in vanilla extract. Scrape down sides of the bowl and beat 30 seconds more. At low speed, add the flour mixture and beat until just blended.
- In a bowl, make topping by mixing cinnamon and sugar together.
- Refrigerate dough for 30 minutes (or up to a week in the fridge.) Shape the cookie into 1 inch balls (about 1 tablespoon of dough.) Roll each ball into cinnamon sugar mixture to coat completely and arrange balls on the baking sheets, spacing them 2 inches apart. Flatten each cookie into a 2 inch disk. Bake cookies one sheet at time, 14- 18 minutes until tops are crinkly and they are puffed and lightly browned around the edges. Transfer cookies to a wire rack and cool completely.
Note: I only cooked mine for 10 minutes and the next day they were still extremely soft and delicious. If you’d like them a little crisper I would keep an eye on them after the 10 minute mark. These are a little bigger than tablespoon size, which yeilded a little more than 2 dozen big, soft, and delicious cookies to enjoy.
