When our neighbors, Kevin and Pam, moved in next door a few years ago, I took them a plate of cookies to say welcome to the neighborhood. They were super surprised – I guess most people don’t bother doing stuff like that anymore! But my parents always taught me to keep a good relationship with neighbors, because you never know when you’ll need to help one another out.
Kevin always helps us out with yard work, so I asked him if he had any requests for baked goods. He loves banana bread, so I wanted to do something banana-y, but a little different. I came across this recipe for “bananadoodles” and inspiration stuck.
Usually when I try a new recipe, I make it a few times to tweak it so it is just right, especially when I am substituting some of the ingredients in the original recipe, like I did in this case.
But these came out perfect.
And the recipe maybe a huge batch, so we shared them not just with Kevin and Pam, but with our other neighbors too. The general consensus? This recipe is a winner, and I should not tweak it at all!
For this recipe, I had some ingredients left over from our sponsors for #Choctoberfest last week, so I used sugar from Imperial Sugar and butter-flavored coconut oil from Barlean’s. I like their butter-flavored product, because I am personally not a fan of coconut. You could also use all vegetable oil if you don’t like coconut oil or have a coconut allergy.
Oh and did I mention… these cookies are VEGAN! No milk, no eggs, no honey, no butter… and they are still delicious.
Banana Snickerdoodle Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/8 cup vegetable oil
- 3/8 cup coconut oil
- 1 1/3 cups + 1/3 cup sugar
- 1 tablespoon molasses
- 2 large bananas
- 1 1/2 Tablespoons cinnamon
Instructions
-
Whisk together the flour, baking powder and salt and set aside.
-
Beat together the vegetable oil, coconut oil, molasses, and 1 1/3 cups sugar on high until well combined.
-
Add bananas and beat to combine, 2-3 minutes.
-
With beater on slow speed or by hand, slowly add the dry ingredients until just combined. Do not over-mix. Dough will be very wet and sticky.
-
Refrigerate the dough for at least 30 minutes.
-
Whisk together remaining sugar and cinnamon in a small bowl.
-
Once dough has been refridgerated, it will be slightly firmer, but will still be wetter than most cookie dough. Use a small cookie scoop to add a ball of dough to the bowl with the sugar and cinnamon. Roll to cover.
-
Carefully add to cookie sheet and press slightly to flatten into a 2-3 inch disk.
-
Bake at 350 degrees Fahrenheit for 14-16 minutes. Allow to cool on cookie sheet for 1 minute, and then remove to wire rack to cool completely.
Recipe Notes
If you do not have or like coconut oil, you could use all vegetable oil instead.Love bananas? Here are some other recipes to try out:
Peanut Butter Banana Fudgesickles:
Chocolate Chip Banana Muffins:
Double Chocolate Banana Scones:
Latest posts by Allison (see all)
- 101 Chocolate Cheesecake Recipes #NationalCheesecakeDay - July 30, 2019
- White Chocolate Truffle Cupcakes #CupcakeLoversDay - June 13, 2019
- White Chocolate Wine Truffles - June 11, 2019