Gluten Free* Banana Snickerdoodles

September 22, 2015 Robin Hood® Baking


A fun cinnamon twist on homemade taste made easy, these Gluten Free* Banana Snickerdoodles are a quick, easy and gluten-free way to add oodles of ooo’s and aaah’s to the bake sale.

about 28 cookies

— Coating
¼ cup (50 mL) sugar
1 ½ tsp (7 mL) ground cinnamon
— Cookies
1 pkg (396 g) Robin Hood® Gluten Free Banana Flavoured Quick Bread Mix
¼ cup (50 mL) butter, melted
2 tbsp (30 mL) unflavoured yogurt
1 egg
1 tsp (5 mL) vanilla extract
— Tools
baking sheets, parchment paper, large mixing bowl, small bowl, dry measuring cups, measuring spoons, wooden spoon, wire cooling rack

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

Combine sugar and cinnamon in a small bowl. Set aside.

Place quick bread mix in large mixing bowl. Add melted butter, yogurt, egg and vanilla. Mix until well combined and dough holds together. Dough will be firm.

Roll a tablespoon (15 mL) dough into a ball. Roll in sugar mixture until coated well. Place on prepared baking sheet. Continue with remaining dough. Place balls about 2” (5 cm) apart.

Bake in preheated oven 12 to 14 minutes. Cool on wire cooling rack.

*Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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