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Banana Snickerdoodles

20 minutes
12 minutes
1 hour
12 (2 cookies)
6-10 Grams


  • 1 ¾ cup oat flour
  • 2 scoops vanilla BiPro
  • ½ cup brown sugar
  • ¼ cup pureed banana (must be pureed, not mashed)
  • ¼ cup coconut oil
  • ¼ cup unsweetened applesauce
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ¼ cup sugar
  • 1 T ground cinnamon


  1. Preheat oven to 350° F. Lightly grease two baking sheets, or line with parchment paper.
  2. Whisk together oat flour, BiPro, baking powder, and salt in a large bowl. Set aside.
  3. Beat the coconut oil with the brown sugar together with a hand mixer until light and fluffy. Add applesauce, banana puree, and vanilla extract until fully combined.
  4. Scrape bowl and add dry ingredients until just blended.
  5. In a separate bowl mix together sugar and cinnamon for coating cookies.
  6. Refrigerate dough for approximately one hour. Once dough is firm, roll dough into 24 balls, and then coat them in the cinnamon sugar mixture.
  7. Place onto a cookie sheet 2 inches apart.
  8. Bake for 10-12 minutes until browned around the edges. Transfer to a wire rack and allow to cool completely. Store in an airtight container for up to a week.

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