Gluten-Free Vegan Banana Pecan Shortbread
Ingredients
-
1
cup
coconut oil (or sub vegan butter)
-
⅓
cup
mashed ripe banana (about 1 small banana)
-
¾
cup
organic cane sugar or granulated sugar
-
2½
cups
gluten-free flour blend or unbleached all-purpose flour
-
1
tsp
pure vanilla extract
-
¼
tsp
sea salt
-
¼
cup
pecans (finely chopped)
-
¼
tsp
ground cinnamon (optional)
Instructions
- 1. Cream together the coconut oil, sugar, and mashed banana.
- 2. Add the vanilla extract and sea salt, and blend well.
- 3. Gradually add the flour and mix until combined.
- 4. Fold in the chopped pecans.
- 5. Transfer the dough onto parchment paper and roll it into a tight log, about 2 inches wide.
- 6. Freeze the log for 15 minutes to harden.
- 7. Preheat the oven to 350°F (175°C).
- 8. Unroll the parchment and slice the log into discs slightly less than ½ inch thick.
- 9. Place the cookies on an ungreased baking sheet, keeping them close together as they won't spread much.
- 10. Bake for 18-22 minutes or until they are light golden brown.
Nutrition Facts (estimated)
Servings
30 cookies
Calories
130
Total fat
7.7g
Total carbohydrates
15g
Total protein
1.1g
Sodium
17mg
Cholesterol
0mg
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