Preheat oven to 350 degrees.

Place butter, maple syrup, eggs, bananas, and vanilla in the bowl of an electric mixer. Mix until ingredients are just combined.

In a medium-sized bowl, mix together flour, starch, gum, powder, salt and ½ t. cinnamon.

Slowly add dry ingredients into wet ingredients, mixing well after each addition. Be sure not to overmix the batter. Slightly lumpy is good!

Place dough in the refrigerator and let chill for at least 30 minutes. (The longer it chills, the easier it is to work with.)

Place coconut sugar and 2 t. cinnamon in a medium-sized bowl and toss to combine.

Using a spoon, scoop dough into 1 ½ - 2 tablespoon-sized balls. Roll dough in cinnamon/sugar mixture and place on a parchment paper-lined baking sheet. Dough will be extremely sticky, so be prepared to get a little messy!! You can always shape the balls a little better once they are covered in the cinnamon/sugar mixture.

Repeat above step with the remaining dough. Bake in the preheated oven for 14-16 minutes.

Serve hot or at room temperature and enjoy!

**Be sure to refrigerate cookies if you would like to keep them for more than 2 days. The bananas spoil the cookies quickly if left at room temperature.**