Banana Snickerdoodle Cookie Sundae



  • 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


  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