I managed to get these gingersnaps to be just the right combination of fluffy and snappy. I wasn’t actually planning for them to be as banana-y as they ended up being, but I think using the vanilla extract brought the banana flavor out quite a bit. I could smell that happening as they were baking and wasn’t sure how it would taste, but it turned out to be really delicious!
yields: about 1 1/2 dozen cookies
½ cup vegetable oil
1 cup brown sugar
¼ cup white sugar
½ a banana (I prefer an incredibly overripe banana)
¼ cup applesauce (or just use the whole banana, but I found it needed more moisture)
⅓ cup maple syrup (you could also use molasses, maybe add some sugar if you do that)
1 ½ tsp vanilla extract
2 cups flour
1 ½ tsp baking powder
2 heaping tsp cinnamon
2-3 heaping tsp ginger (I used 2 but would probably use 3 next time)
1 tsp nutmeg
¼ cup cocoa powder
Preheat oven to 350. In a large mixing bowl, mix the oil and sugars together until well-combined. Stir in the banana, applesauce, maple syrup, and vanilla extract. Add the flour, baking powder, cinnamon, ginger, and cocoa powder, stirring them in with the liquids to form your dough. Scoop out balls with a tablespoon (they can be a little larger than the spoon) and roll them between your palms and place them on your cookie sheet. Flatten each ball with your hand or a glass — I made mine pretty flat at this point, as they will rise, and this makes sure the middles get cooked evenly. Bake for 10-15 minutes (12 was perfect for me).