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
Directions
- Preheat oven to 350. Line two baking sheets with parchment paper, or lightly grease.
- In a bowl, whisk together oat flour, baking powder and salt. Set aside.
- 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.
- Refrigerate dough for 30 minutes to an hour.
- In a separate bowl, make the topping by mixing cinnamon and sugar together.
- 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.
- 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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