Banana Snickerdoodles

recipe_bananaschnicks+ 100th Post!

I could not decide whether to call these cookies by their real name “Banana Bread Snickerdoodles” or “Anytime, All the Time Cookies.”  They are perfectly spiced and delicately sweet.  In fact, they are pretty much irresistible, hence the name “anytime-all-the-time cookies.”

I adapted the recipe only slightly, using gluten-free flours and halving the entire recipe.  These are the perfect ‘anytime’ cookies… and I’ve tried them at all hours… breakfast, midday, and late night. Yum.

Anytime Cookies
(Recipe found here)
Yields – Over 4 dozen cookies
For the cookies:
  • 3 3/4 cups all-purpose flour OR *(2 cups AP gluten-free flour, 1 cup rice flour, 3/4 cup buckwheat flour)*
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 ¼ teaspoon ground cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. ground cloves
  • large pinch of freshly grated nutmeg
  • 3 medium sized very ripe bananas, peeled and sliced
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup granulated white sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 tablespoons banana syrup (from reduced banana juice)
Spiced sugar:
  • 1/2 cup light brown sugar
  • 1 ½ teaspoon ground cinnamon
  1. In a medium bowl, whisk together flour(s), baking powder, salt, spices and set aside. Place sliced bananas in a microwave safe bowl. Cover the bowl with plastic wrap and make several slits in the wrap. This will act as steam vents. Microwave on high until the bananas are soft and have released liquid, about 2-3 minutes. Transfer the bananas to a fine mesh strainer set over a medium bowl and drain, stirring and mashing the bananas to release the liquid. You are going to end up with a bit less than ½ cup of liquid, and about ¾ cup of banana puree. Transfer the banana puree to a small bowl and set aside.
  2. Transfer the reserved banana liquid to a small saucepan and place over medium-high heat. Cook until the liquid is syrupy and reduced to about 1 oz, (2 tablespoons), about 3-4 minutes. Remove the pan from the heat and allow the liquid to cool.
  3. In a bowl of an electric mixer set on medium high speed, cream the butter until fluffy, about 2 minutes. Add sugars and the banana puree and mix until well combined. Add the egg, vanilla extract and banana syrup, scraping down sides of the bowl to incorporate the ingredients well. Reduce the mixer speed to low and add flour mixture to the wet ingredients about one cup at a time. Mix just until incorporated. Cover dough with plastic wrap and chill at least an hour, or until dough becomes slightly firm.
  4. When ready to bake, preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. In a small bowl, mix cinnamon and brown sugar. It’s going to look a bit clumpy, but that’s the nature of brown sugar. Don’t sweat it.
  5. Remove cookie dough from refrigerator, and using a small cookie scoop (1 teaspoon) or a small spoon, scoop out dough and roll into small balls. Roll the balls in the cinnamon sugar making sure the dough balls are well coated. Place sugar coated dough balls 2 inches apart on the prepared baking sheets. Use a glass with a flat bottom to flatten the balls. (I used a glass with parchment paper around it to avoid sticking). If desired, sprinkle additional sugar on the flattened cookies.
  6. Bake the cookies for 10 to 14 minutes, or until they are slightly firm to the touch. If you pick up a cookie you will notice some caramelized brown sugar in the bottom. Resist the urge to eat a hot cookie. I didn’t and I burned my tongue. Allow cookies to cool on baking sheets for about 5 minutes, and then move them to a wire rack to cool completely.

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(Recipe found here)Perfect after school gardening snack.Model: Milena (check out her beautiful blog at

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