#cookie recipes

BANANA PECAN SHORTBREAD COOKIES

Ingredients

• 1 cup coconut oil (or sub vegan butter)
• 1/3 cup mashed ripe banana (~ 1 small banana)
• ¾ cup organic cane sugar or granulated sugar
• 2 ½ cups gluten free flour blend or unbleached all purpose flour
• 1 tsp pure vanilla extract
• ¼ tsp sea salt
• ¼ cup pecans, finely chopped
• OPTIONAL: ¼ tsp ground cinnamon

Instructions

1. Cream oil, sugar and banana.
2. Add vanilla, sea salt and blend.
3. Add flour and blend.
4. Add pecans 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.
7. Unroll paper and slice cookies into slightly less than ½ 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 at 350 degrees, or until light golden brown.
10. Yields about 30 cookies.

Credits

Heart Shaped Banana Oatmeal Cookies

Great for a loved one!

Ingredients:

• Organic banana(s)
  
• Oatmeal
• Frozen fruits if desired

Instructions:

1. Mush up the banana(s) in a bowl until its a smooth consistency 
   
2. Pour in oatmeal and mix. If it’s too little continue adding oatmeal until desired consistency
3. Shape them into hearts and pop them in the oven at around 300 for ~5 minutes
4. Decorate it with frozen fruits!

eli-strange-occult:

LAVENDER-ROSEMARY-LEMON SHORTBREAD

These little cookies may not look like much, but they’re seriously some of the best ones I ever had. Improvised the recipe but here goes:

Ingredients

- 4,5 dl / 2 cups flour
- 200 g dairyfree butter/margarine/other veggie fat
- 0,5 dl / 0,25 cups white sugar
- 0,5 dl / 0,25 cups unrefined sugar
- Zest from organic lemon
- Dried lavender
- Dried rosemary
- A little maple syrup

Instructions

Mix all ingredients except the syrup in a food processor until it’s one big lump of dough.

Roll the dough to a cylinder shape (see pics), cover in plastic and let it rest in the fridge for half an hour.

Turn on the oven to 175 degrees C.

Cut the dough cylinder into 0,5 cm thick discs (well obv you can make them whatever shape you like). Spread them out evenly on a baking tray with some space in between.

Brush the cookies with a little syrup, sprinkle some rosemary on them, and bake in the middle of the oven for like… 8 minutes (keep an eye on them, it’ll differ depending on the oven etc).

Now you’ll never want to eat anything else ever again!

-=- ESPRESSO CHIP COOKIES