#healthy holiday recipes
BANANA PECAN SHORTBREAD COOKIES
Vegan, Gluten-freeIngredients
- 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
- Cream oil, sugar and banana.
- Add vanilla, sea salt and blend.
- Add flour and blend.
- Add pecans and mix once more.
- 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 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.
- Place on an un-greased baking sheet. They won’t spread much, so they can be placed close together.
- Bake for 18-22 minutes at 350 degrees, or until light golden brown.
- Yields about 30 cookies.
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