Wannabe Snickerdoodle Cookies (Vegan & Gluten Free)
 
Prep time
Cook time
Total time
 
Moist, crumbly, perfectly yummy cookies your kids (and you) will love!
Author:
Recipe type: dessert, Christmas cookies
Serves: 20 cookies
Ingredients
  • 1 small banana
  • ½ c. sunbutter
  • ½ c. milk (we used cashew milk)
  • 2 tsp. vanilla
  • ⅔ c. sorghum flour
  • ⅔ c. rice flour (I plan to use almond for my next attempt)
  • 1 tsp. baking powder
  • 1 tsp. arrowroot starch
  • For the coating:
  • ⅓ c. sugar
  • 2 tsp. cinnamon
  • (For my next attempt:
  • ¼ c. maple syrup
  • 1½ tsp. cinnamon
  • The added liquid will probably mean a slight increase in flour quantity, as well.)
Instructions
  1. Set your oven to 350 degrees.
  2. In a bowl, mash the banana completely.
  3. To the banana add all the liquid ingredients: sunbutter, milk and vanilla. (And maple syrup if attempting my planned tweaks.)
  4. In another bowl, mix your dry ingredients together: the flours, baking powder, and starch (and cinnamon if doing the tweaks).
  5. Pour the dry ingredients into the wet ingredients, stirring until cookie dough forms.
  6. In a small bowl, mix the cinnamon and sugar until well combined.
  7. Using spoons, scoop out small portions of cookie dough and roll into approximately 2 inch sized balls.
  8. Roll the balls of dough into the cinnamon sugar mix, coating completely.
  9. Place each cookie on a parchment lined cookie sheet.
  10. Use your fingers to gently press the cookies into a slightly less rounded shape; dust tops with sugar if so desired.
  11. Bake for 12-14 minutes at 350 degrees.
  12. Enjoy your healthier version of a wannabe snickerdoodle cookie!
Recipe by at https://cradlerockingmama.com/wannabe-snickerdoodle-cookies-vegan-gluten-free/