Gluten Free and Vegan Snickerdoodles #vegan #dessert

This recipe for sans gluten and Vegetarian Snickerdoodles utilizes bananas, oat flour, fruit purée, and other straightforward fixings to keep this snickerdoodle recipe on the more advantageous side without losing flavor. Appreciate these sound snickerdoodle treats with your evening espresso or a late-night treat!

I'm exceptionally specific with the recipes I've done this with in light of the fact that occasionally the banana season is overpowering. This can leave the recipe tasting totally not quite the same as the exemplary adaptation!

Be that as it may, I am Especially into banana bread, and these snickerdoodles are some place in the middle of banana bread treats and snickerdoodles. In this way I have chosen to name them banadoodles!

This snickerdoodle recipe makes approximately 18 treats relying upon the size. I utilized a treat scoop for the ones appeared in my photos, yet I was liberal will the amount I stuffed the treat scoop!

Gluten free, vegetarian snickerdoodles use bananas, oat flour, fruit purée and other clean fixings to keep this treat recipe sound and tasty.

INGREDIENTS
Cookie Dough

• 2 Cups Oat Flour *I didn't buy oat flour, instead i made my own. Place whole oats in your blender/nutri-ninja and voila!
• 1/2 Cup Coconut Sugar
• 1/3 Cup Pureed Banana *must be pureed and not mashed -- use VERY ripe bananas!
• 1/4 Cup Coconut Oil
• 1/4 Cup Apple Sauce
• 1.5 Tsp Baking Powder
• 1/2 Tbsp Vanilla Extract
• 1/4 Tsp Salt

Coating

• 1/4 Cup Coconut Sugar
• 1 Tbsp Ground Cinnamon

INSTRUCTIONS

1. Preheat oven to 350. Line two baking sheets with parchment paper, or lightly grease.
2. In a bowl, whisk together oat flour, baking powder and salt. Set aside.
3. Beat the oil and sugar at medium-high speed until light, about 1 1/2 minutes. Add apple sauce + bananas, beating well after addition. Add in vanilla extract. Scrape down the sides of the bowl and beat 30 seconds more. At low speed, add the flour mixture and mix until just blended
4. In a separate bowl, make the topping by mixing cinnamon and sugar together.
5. Refrigerate dough for 30 mins to 1 hour.
6. Roll the dough into ~1 inch balls, then roll into cinnamon sugar mixture to coat completely. Flatten cookies into the desired shape on a cookie sheet. Tthey won't spread out much in the oven.
7. Bake cookies 12-15 minutes until tops are crinkly and they are puffed and browned around the edges. Transfer cookies to a wire rack and cool completely.
8. Store cookies in your fridge to make them last longer + serve with coffee.

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