Once upon a time I went to a place and tried a bananadoodle cookie, much against my will, and I liked it. No. Nope. No, no scratch that. I LOVED it. It was truly one of the best cookies that I had ever eaten. And that's saying a lot because I am a cookie fiend. I was completely surprised with how much I enjoyed the cookie. Mostly because out of all the cookies in the world, snickerdoodles are probably one of my least favorites.
I think I must find them bland or boring when compared to just about any cookie that's usually loaded up with extra naughty bits like chocolate chips.
Bananadoodles are far more exciting to me than traditional snickerdoodle cookies. I think it's because of the mix of sweet and salty that you get all in one bite. One of my most favorite things about these bananadoodles though is that they are vegan!
And while I'm not a vegan, I still appreciate that way of eating. Especially when I'm in one of my more fickle moods when dairy and/or meat sound less than appetizing. It happens to me more than I let on. I'm tellin' ya... I could (at least) be a vegetarian tomorrow.
Even without any dairy in here, these cookies are perfectly soft and taste amazing.
I found that baking for the 10 minutes gave me a more chewy 'wet' cookies and baking for the 12 minutes gave me more of a cake-like cookie that was light and more 'fluffy'.
Vegan Bananadoodle Cookies
Servings: 38 • Size: 1 Cookie • Calories: 105 • Fat: 5 g • Saturated Fat: 0 g • Carb: 17 g • Fiber: 1 g • Protein: 1 g • Sugar: 8 g • Sodium: 42 mg
2 C. All-Purpose Flour
1/2 C. Whole Wheat White Flour
1 Tbsp. Baking Powder
1/4 Tsp. Fine Sea Salt
3/4 C. Vegetable Oil
1 C. Sugar
1/3 C. Natural Sweetener (Such as Stevia, Monk, Etc.)
1 Tbsp. Mild Flavor Molasses
2 Ripe Bananas
1 Tsp. Vanilla Extract
1/4 C. Sugar
1 Tbsp. Ground Cinnamon
In a medium bowl, whisk together the 2 C. All-Purpose Flour, 1/2 C. Whole Wheat White FLour, 1 Tbsp. Baking Powder, and 1/4 Tsp. Fine Sea Salt; set aside.
In the base of a stand mixer, add the 3/4 C. Vegetable Oil, 1 C. Sugar, 1/3 C. Natural Sweetener, and 1 Tbsp. Mild Flavor Molasses. Beat together until well combined.
Add in the 2 Ripe Bananas and 1 Tsp. Vanilla Extract and continue to beat until smooth and creamy.
Transfer the flour mixture to the banana mixture and stir until just combined.
Place in the fridge to chill for at least 30 minutes.
While the dough is chilling, mix together the 1/4 C. Sugar and 1 Tbsp. Ground Cinnamon in a medium-sized shallow bowl; set aside.
Once the dough is chilled, preheat the oven to 350 degrees F. and line a baking sheet with parchment paper or silicone baking mat for easy clean-up.
Remove the dough from the fridge and scoop 1" balls of dough out to roll around in the cinnamon sugar mixture.
Place the rolled dough balls onto the prepared baking sheet about 2" apart, pressing each down slightly with the back of a spoon.
Transfer the baking sheet to the oven and bake for 10-12 minutes. (See note above!)
Remove the baking sheet from the oven and allow to cool slightly before transferring to a wire rack to continue cooling.
Once cooled enough to handle, enjoy right away or store in an air-tight container on the counter for 3-5 days!
Nutritional Claims: Low Sodium, Low Potassium, Kidney Friendly, Vegan, Vegetarian, Pescatarian, Dairy Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, Kosher