Vegan Banana Snickerdoodles


This recipe is definitely an odd one out for me! It is well known in my family that I never could become a vegan. I have a love of butter and cheese that outweighs any attempt to eat “healthy”. Now, I personally don’t believe that eating vegan is good for the body, but kudos to those who put in that effort! So why am I posting a vegan recipe? 

Well, for a little bit, my sister-in-law was vegan. She was coming over to visit and I wanted to provide a meal that she could eat. I made a black bean soup and another side dish (I’ve forgotten what I made). Both dishes were nasty. Vegan cooking is an art form! Without much hope for success, I made these cookies. To my (and especially my husband’s) surprise, they were absolutely delicious! In fact, there was lots of disappointment the next morning when all the cookies were gone (somebody snitched the last two cookies for breakfast)!

Recently, we made them again with the same successful results. They disappeared like crazy! These cookies are so yummy with a strong banana flavor that the cinnamon coating only enhanced. They are moist and soft, thanks to the oil added (we used avocado, but olive oil would work too). This recipe will stay a family favorite, even with them being vegan! It’s great for those times when I’m out of butter or eggs, but still want a sweet treat. 

I hope you enjoy these delicious cookies! Now the real question is, would you eat vegan?

Vegan Banana Snickerdoodles
Yields 2
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  1. 2 1/2 c. flour
  2. 1 Tbsp. baking powder
  3. 1/4 tsp. salt
  4. 3/4 c. oil
  5. 1 1/3 c. sugar
  6. 1 Tbsp. molasses
  7. 2 large bananas, mashed
  8. 1 Tbsp. vanilla extract
  1. 3/4 c. sugar
  2. 1 Tbsp. cinnamon
  1. Preheat oven to 350. Whisk together flour, baking powder, and salt. Set aside. Beat the oil, sugar and molasses until light, about 1 1/2 minutes. Add bananas; beat well. Add vanilla; beat well. Add flour mixture; beat until just blended. Refrigerate dough for 30 minutes (or up to one week.)
  2. On a plate, combine the sugar and cinnamon. Shape dough into 1 in. balls. Roll in sugar mixture until completely coated. Arrange on a lightly greased baking sheet, 2 in. apart. Flatten cookies. Bake 14-18 minutes. Transfer to wire racks and cool completely.
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