Banana Snickerdoodle Cookie Sundae

Ingredients

• 1 ⅛ cup canola oil
• 3 ¾ cups gluten-free flour
• 1 ½ tbsp. molasses
• 1 ½ tbsp. baking powder
• 3 large bananas
• ½ tsp. salt
• 1 ½ tbsp. vanilla extract
• 2 ½ cups sugar
• 1 tbsp. ground cinnamon

Vanilla Maple Coconut Sorbet Ingredients

• ⅓ cup maple syrup
• 1 vanilla bean, split and scraped
• 1 tsp. vanilla extract
• 1 ½ cup coconut milk

Vegan Caramel Sauce Ingredients

• ⅛ cup coconut milk, canned
• 1 ⅛ tsp. arrowroot
• ¼ cup unsweetened coconut milk, carton
• ½ tbsp. water
• ⅛ cup cashews, unsalted and raw
• ½ tsp. vanilla extract
• ⅛ cup coconut sugar
• 1 tbsp. coconut oil
• ⅛ cup brown rice syrup
• 1 pinch of salt
  

Directions

1. Preheat oven to 325°F.
2. Mix wet ingredients together in a large mixing bowl. In a separate bowl, mix together dry ingredients.
3. Add dry ingredients to the wet ingredients and mix until well combined.
4. Scoop ¼ cup of dough and roll into a ball. Roll the balls in a mixture of cinnamon and sugar before baking.
5. Spray a light coating of pan spray on a cookie sheet pan. Place cookie dough balls on the sheet pan, leaving about a half-inch of space between each.
6. Bake for 14-18 minutes.
7. Remove from oven and cool for 1-2 minutes, enough to be able to remove cookies from pan with a spatula.  
8. Place warm cookie into a bowl and top with Vegan Caramel Sauce and a scoop of Vanilla Maple Coconut Sorbet.

Vanilla Maple Coconut Sorbet Directions

1. Mix all ingredients together in a bowl. Freeze in an ice cream maker.

Vegan Caramel Sauce Directions

1. In a blender, mix cashews with milks until smooth. 
2. In a small saucepan, combine the cashew/coconut mixture, coconut sugar, and brown rice syrup. Whisking continuously, let simmer for 2-3 minutes.
3. Make a slurry with the water and arrowroot by mixing together until well combined. Add to the saucepan and cook for an additional 1-2 minutes.
4. Remove from heat and add vanilla and salt. Stir in coconut oil. Allow to cool.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 373/64/3/13/1