Snickerdoodles are my very favorite cookie so I don’t make them often because they are very dangerous for me to have around! When I saw a recipe for soft banana snickerdoodles on Comfort of Cooking, I just had to make them. I adapted the recipe a little bit by using some whole wheat flour, a little less sugar, and a little more cinnamon. The cookies smelled like banana bread while the baked and my children said they are AMAZING. My husband is loving them too – I even saw him sneak one after breakfast yesterday. I haven’t tried one because if I do, I’ll eat way more than I should. 😉
Mash the bananas well in a large bowl. Add the sugar, oil, molasses, and vanilla then blend with a beater until creamy and smooth.
In a separate bowl, combine the flour, whole wheat flour, baking powder, cinnamon, and salt; mix well.
Gradually add the flour mixture into the banana mixture and mix until just blended.
Cover bowl with plastic wrap and refrigerate dough for at least 45 minutes.
Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
In a small bowl, mix the 1/4 cup sugar and cinnamon together. Shape cookie dough into 1-inch balls then roll each ball into the cinnamon-sugar mixture. Place onto baking sheets about 2 inches apart. Gently flatten each cookie into a thick disk.
Bake for 8-10 minutes, until tops are crinkly. Transfer to a wire rack to cool completely. Enjoy!