Recipe 2019

Marco is excited to share his favorite recipe for Bananadoodles from the Marshall University Department of Dietetics.

Cranberry Cream Cheese Pinwheels

Cookie Dough

2 1/4 Cups Oat Flour
1/2 Cup Brown Sugar
1/4 Cup Pureed Banana
1/4 Cup Coconut Oil
1/4 Cup Apple Sauce
1/2 Tbsp Vanilla Extract
1/4 Tsp Salt

Coating

1/4 Cup Sugar
1 Tbsp Ground Cinnamon

 

Bananadoodles

 

 


 

Directions

  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 and bananas, beat well. Add in vanilla extract. Scrape the sides of the bowl, beat 30 seconds more. At a low speed, add the flour mixture and mix until just blended.
  4. Refrigerate dough for 30 minutes to an hour.
  5. In a separate bowl, make the topping by mixing cinnamon and sugar together.
  6. Roll the dough into one-inch balls, then roll into sugar mixture to coat completely. Flatten cookies into desired shape on a cookie sheet. They won’t spread much in the oven.
  7. Bake cookies 12-15 minutes until tops are crinkly and they are browned around the edges. Transfer cookies to a wire rack and cool completely.

From hellospoonful.com

 

 

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Bananadoodle Recipe Card