Vegan Gluten-Free Banana Pecan Shortbread (Butter-Free)
Vegan and gluten-free banana pecan shortbread cookies made with just 7 ingredients and 1 bowl. Perfectly crisp with a slight tenderness, perfectly nutty and sweet, and perfect for gifting or taking on road trips.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 1 cup coconut oil ((or sub vegan butter))
- 1/3 cup mashed ripe banana ((1 small banana yields ~1/3 cup))
- 3/4 cup organic cane sugar or granulated sugar
- 2 1/2 cups gluten-free flour blend or unbleached all-purpose flour*
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1/4 cup pecans ((finely chopped))
- 1/4 tsp ground cinnamon ((optional))
Steps
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Cream oil, sugar and banana.
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Add vanilla, sea salt and blend.
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Add flour and blend.
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Add pecans and mix once more.
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Transfer to a large piece of parchment paper and roll into a tight log, ~ 2 inches wide. Freeze for 15 minutes to harden.
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Preheat oven to 350 degrees (175 C).
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Unroll paper and slice cookies into slightly less than 1/2 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.
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Place on an un-greased baking sheet. They won’t spread much, so they can be placed close together.
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Bake for 18-22 minutes or until light golden brown.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (13% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| coconut oil | 1 cup | - | - |
| mashed ripe banana | 0.3333333333333333 cup | $2.50/kg | $0.20 |
| organic cane sugar or granulated sugar | 0.75 cup | - | - |
| gluten-free flour blend or unbleached all-purpose flour* | 1 cups | - | - |
| pure vanilla extract | 1 tsp | - | - |
| sea salt | 0.25 tsp | - | - |
| pecans | 0.25 cup | - | - |
| ground cinnamon | 0.25 tsp | - | - |
*Estimated market prices, may vary by region
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