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  • Writer's pictureKaylee Cubbison

Nut-free Banana Snickerdoodles

These cookies are super soft crispy and definitely highly addictive:) Plus they're nut-free, vegan, gluten-free, and taste exactly like the next thing you're going to make!!

Pair it with:

Nut Butter

Okay I know they're supposed to be nut-free, but I just can't help but put some peanut butter on them, guys

Dairy-free milk

I love love love soy milk because it has some protein for me (I'm a vegetarian) and tastes so good!

Coconut milk ice cream

It's the best ice cream, no one can argue. It's also extremely refreshing with these fluffy cookies!!

THE RECIPE: yields: 14-16 cookies

prep time: 10 minutes

cook time: 15 minutes

total time (including cooling): 30 minutes


1 banana

1 flax egg/regular egg

3 tbsp melted coconut oil

3 tbsp maple syrup

1 tsp vanilla

1/3 cup coconut sugar

1 1/3 cups (gf) oat flour (1 1/3 cups blended oats)

1/3 cup coconut flour

1 tsp baking soda

1 1/2 tsp cinnamon

1/4 tsp cream of tartar

1/2 tsp salt


1 tbsp coconut sugar

1 1/2 tsp cinnamon


  1. Preheat oven to 350 and line or grease a baking tray (recipe makes 14-16)

  2. In a large bowl mash the banana then mix in the egg, coconut oil, maple syrup, vanilla, and coconut sugar

  3. Add in the oat flour, coconut flour, baking soda, cinnamon, cream of tartar, and salt and mix

  4. Topping: In a small bowl, mix together the coconut sugar and cinnamon.

  5. Then scoop large spoonfuls of the cookie batter onto the sheet and give a small pat to slightly flatten.

  6. Sprinkle generous amounts of the topping on each cookie (can do both sides if desired). Bake in the oven for 13-15 minutes and let cool for 5, remove from the cookie sheet, & enjoy!!

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