Bananadoodle Cookies

Bananadoodle Cookies

10038

Source: Adapted from: "Vegan Bananadoodle Cookie: On Dreams Interrupted" Week of Menus. 28 February 2011

Ingredients:
2 1/2 C. all-purpose flour
1 T. baking powder
1/4 tsp. salt
3/4 C. vegetable oil
1 1/3 C. granulated sugar
1 T. simple syrup
2 large bananas, mashed
1 T. vanilla extract
1/4 C. granulated sugar
1 T. ground cinnamon

Preparation:
Preheat oven to 350. Line two baking sheets with parchment paper, or lightly grease.

In a bowl, whisk together flour, baking powder and salt. Set aside.

Using either a stand mixer with the paddle attachment or a hand mixer, beat the oil, sugar and simple syrup at medium high speed until light, about 1 1/2 minutes. Add bananas beating well after addition. Beat in vanilla extract. Scrape down sides of the bowl and beat 30 seconds more. At low speed, add the flour mixture and beat until just blended.

In a bowl, make topping by mixing cinnamon and sugar together.

Refrigerate dough for 30 minutes (or up to a week in the fridge.) Shape the cookie into 1 inch balls (about 1 tablespoon of dough.) Roll each ball into cinnamon sugar mixture to coat completely and arrange balls on the baking sheets, spacing them 2 inches apart. Flatten each cookie into a 2 inch disk. Bake cookies one sheet at time, 14- 18 minutes until tops are crinkly and they are puffed and lightly browned around the edges. Transfer cookies to a wire rack and cool completely.