I made this batch of vegan bananadoodles for Ty's preschool graduation last week. It's from a new food blog that I stumbled upon (a Korean American girl who is hilarious). The girl who writes the blog has a son with food allergies, so she cooks vegan foods to accommodate him. The original recipe for the cookies was delicious, but not exactly "healthy." So I took it upon myself to improve/healthify an already delicious cookie. Guess what? The modified recipe is even better than the original, and that's saying a lot. It's dairy free, egg free, and gluten free. Each member of my family have already eaten several cookies today alone. It's a keeper for sure!
Ingredients:
2 bananas, mashed
1 T. vanilla
1 T. molasses
1/4 c. sugar
1/2 c. unsweetened applesauce
1/4 c. coconut oil
1/4 t. salt
3+ c. oat flour
1 t. baking powder
1/2 t. baking soda
1/4 c. sugar
1 t. cinnamon
Directions:
1. Preheat oven to 350 degrees.
2. Mix wet ingredients together.
3. Add dry ingredients. You may need to add more oat flour. The dough will be very sticky but should hold together loosely.
4. Roll spoonfuls of dough in cinnamon sugar and place on a cookie sheet. Flatten slightly with the palm of your hand.
5. Bake for 15 minutes.
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