Banana Pecan Shortbread
Vegan and gluten-free banana pecan shortbread cookies made with just 7 ingredients and 1 bowl. Perfectly crisp with a slight tenderness, nutty and sweet, and perfect for gifting or taking on road trips. These charming and delectable cookies are sturdy and portable, making them highly shareable. Enjoy this easy-to-make, banana-infused cookie that doesn't require butter, eggs or traditional flour.
Instructions
- 1
Cream coconut oil (1 cup), organic cane sugar (0.75 cup) and mashed ripe banana (0.33 cup).
- 2
Add pure vanilla extract (1 tsp), sea salt (0.25 tsp) and blend.
- 3
Add gluten free flour blend (2.5 cups) and blend.
- 4
Add pecans (0.25 cup) and mix once more.
- 5
Transfer to a large piece of parchment paper and roll into a tight log, ~2 inches wide. Freeze for 15 minutes to harden.
- 6
Preheat oven to 350 degrees (175 C).
- 7
Unroll paper and slice cookies into slightly less than 0.5 inch discs with a sharp knife. If the dough has become too hard, let it rest for a few minutes at room temp to soften. If it’s too soft, freeze longer.
- 8
Place on an un-greased baking sheet. They won’t spread much, so they can be placed close together.
- 9
Bake for 18-22 minutes or until light golden brown.
Nutrition Facts
Per portion