Banana Pecan Shortbread Cookies
Cookies & Bars

Banana Pecan Shortbread Cookies

45 min30 servingsSource: Minimalist Baker

Prep Time

25 min

Cook Time

20 min

Total Time

45 min

Simple vegan and gluten-free slice-and-bake shortbread cookies made with coconut oil, ripe banana, and chopped pecans. Buttery, crumbly, and naturally delicious.

  • 1 cup coconut oil, solid
  • 1/3 cup mashed ripe banana (about 1 small banana)
  • 3/4 cup organic cane sugar or granulated sugar
  • 2 1/2 cups gluten-free flour blend (or all-purpose flour)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 cup finely chopped pecans
  • 1/4 teaspoon ground cinnamon (optional)
  1. 1

    In a large bowl, cream together the coconut oil, sugar, and mashed banana until well combined and smooth.

  2. 2

    Add vanilla extract and sea salt and blend thoroughly into the mixture.

  3. 3

    Mix in the flour until just incorporated, being careful not to overmix. Fold in the chopped pecans and cinnamon if using.

  4. 4

    Transfer the dough onto a sheet of parchment paper and roll into a log approximately 2 inches wide. Wrap tightly and freeze for 15 minutes until firm.

  5. 5

    Preheat oven to 350°F. Using a sharp knife, slice the frozen dough log into discs just under 1/2 inch thick.

  6. 6

    Place slices on an ungreased baking sheet, spacing about 1 inch apart. They will not spread significantly.

  7. 7

    Bake for 18-22 minutes until light golden brown on the edges.

  8. 8

    Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.

Recipe Source

Minimalist Baker
vegangluten-freeshortbreadbananapecans

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