Snickerdoodle Cookies

These snickerdoodle cookies became veryyy popular among my friends and my king LOVES them! I make them all the time just to have them around whenever I'm craving something sweet. The best thing about them is they stay soft even after a week in a closed container! I make these with bananas as an egg substitute. You may use any other egg substitute you desire. I do have to say it does not taste like bananas I just love the softness it gives the cookies.

To make you're going to need:

2 large overripe bananas

2 1/2 cups of flour

1 Tbs baking powder

1/4 tsp salt

1 1/3 cup granulated sugar

3/4 cup of oil

1 Tbs vanilla extract

For Rolling:

1/4 cup sugar

1 Tbs cinnamon


1. In a large bowl mix together the flour, baking powder, and salt. Grab a second bowl and mash both the bananas pretty well. If it's a little chunky that's okay. Then you're gonna want to add the sugar and vanilla extract to the bananas and combine thouroghly. 

2. Pour the banana mixture into the dry ingredients and combine until it is evenly distributed. Then cover it with siren wrap and let it sit in the freezer for about an hour. This will help make the batter more workable and easier to form into a ball.

3. After the hour is up, take it out of the freezer, preheat the oven to 350 degrees and line your baking sheet with parchment paper. Form about a tablespoon size ball and roll it into the cinnamon sugar mix. Place it on the baking sheet about 2 inches apart and bake for 8-10 mins. 

4. Once your cookies are nice and golden brown, let them cool and ENJOY!

Yah WillComment