VEGAN BANANA PECAN SHORTBREAD
Vegan and gluten-free banana pecan shortbread cookies. Crisp with a slight tenderness, nutty and sweet. You won't miss the butter
Servings: 30 cookies
Ingredients
Creamed Ingredients
- 1 cup refined coconut oil
- 1/3 cup mashed ripe banana 1 small banana yields ~1/3 cup
- 3/4 cup organic cane sugar or granulated sugar
Flavor Bumps
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
Dry Mix
- 2 1/2 cups unbleached all-purpose flour
- 1/4 cup pecans finely chopped
- 1/4 tsp ground cinnamon optional but I do add it
Instructions
- Cream oil, sugar and banana. Add vanilla, and salt, blend until incorporated.
- Add flour and blend. (If you are adding cinnamon, add it to the flour). Add pecans and mix once more. Do not overmix.
- Transfer to a large piece of parchment paper and roll into a tight log, ~ 2 inches wide. Freeze for 15 minutes to harden. Preheat oven to 350 degrees.
- Unroll paper and slice cookies into slightly less than 1/2 inch rounds. Use a sharp or serrated bread knife. If it’s too soft, freeze it a little longer. If the dough has become too hard, let it rest for a few minutes at room temp to soften.
- Place on an un-greased baking sheet approximately 1/2 inch apart. They won’t spread much. Bake for 18-22 minutes or until light golden brown.
Notes
With all the wonderful gluten-free flours now. You could probably sub for the all-purpose flour to make this not only vegan but gluten-free!
Enhance the pecans by toasting them first. Place pecans on a small baking sheet in a 350 degree oven for 5-7 minutes. When you notice the aroma of the pecans they are done!