Banana Pecan Shortbread

Serves: 30


  • 1 cup coconut oil (or sub vegan butter)
  • 1/3 cup mashed ripe banana (~ 1 small banana)
  • 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
  • OPTIONAL: 1/4 tsp ground cinnamon


  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 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.
  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.