Anyone else enjoying memories of that radical thing we used to do, not that long ago, called “gathering IN-PERSON”?!
I am, and of course, my mind goes right to “snickerdoodle”, naturally!
Need a translator? Here’s how that worked, for me:
Friends… Family… Loved Ones… Holidays… Christmas… Christmas Cookies… Snickerdoodles!
You’re still with me, right?
This recipe is so easy, we can enjoy these snickerdoodles any day; they’re not just for Christmas, anymore. In fact, I recommend you always keep some in your freezer for that perfect any-time “snack-attack” (since it’s not like anyone’s just going to “drop in on you!)!
TOTAL TIME 10 minutes: 05 minutes PREP & 05 minutes Freezing time
YIELD: One Bakers’ Dozen of (13) Bite-sized “Balls”
INGREDIENTS:
- 1 Banana, ripe
- ½ Cup Almond OR Coconut Flour (Can use a blend)
- 2 Tbsp. nut butter of choice
- 2 tsp. pure maple syrup
- 1 scoop Vanilla Complete Protein Powder, by Juice Plus
- 1 tsp. Cinnamon
- ¼ tsp. Nutmeg
TOPPING:
- 1 Tbsp. Coconut or Raw, Turbinado Sugar
- 1 tsp Cinnamon
METHOD:
In a large bowl, mash your banana using a fork and stir in all your wet ingredients. In another bowl, stir together all flours, spices and the serving of Vanilla “complete”. Add dry ingredients to the wet. Stir until dough forms. Scoop 12-13 small balls of dough.
In a shallow bowl, stir together the Tbsp sugar and 1 teaspoon cinnamon. Roll each ball into cinnamon/sugar mix until completely coated.
Store in an airtight container in refrigerator or freezer. Ready to eat when firm to the touch.
