A Vegan and Dairy-Free spin on a flavorful cookie classic.
1 hr 15min
Snack or Dessert
About this Recipe
We took a cookie classic, and using our Original Bananamilk added a flavorful spin. The subtle flavor of bananas mixed with freshly-baked cinnamon are sure to make these Vegan, Dairy-Free Snickerdoodle Cookies a hit.
- 4 tbsp sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup gluten-free flour
- ¾ tsp cornstarch
- ¾ tsp baking powder
- ¾ tsp ground cinnamon
- ½ tsp ground nutmeg
- ⅛ tsp salt
- ¼ cup sugar
- ¼ cup brown sugar
- 2 tbsp melted margarine
- ¼ cup Mooala Original Bananamilk
- 1 tsp vanilla extract
First, mix together the dry ingredients (flour, cornstarch, baking powder, cinnamon, nutmeg, salt, sugar and brown sugar).
Next, mix together the wet ingredients (margarine, Bananamilk, vanilla). Mix dry and wet ingredients together, then wrap cookie batter in a towel or plastic wrap and chill in the fridge for 1 hour.
Preheat oven to 350°F, then line your baking sheet with parchment paper for easy cleanup.
Mix the “outside sprinkle” ingredients together, then use a spoon or scoop to make cookie-sized dough balls. Drop each cookie dough ball in the “outside sprinkle” mix several times to coat it fully with several layers of the mix. Slightly flatten the cookie and bake for 10 minutes, or longer if you prefer crunchier cookies.
Chill on the cooking sheet for 10 minutes, then let the snacking begin!