BANANA PECAN SHORTBREAD COOKIESVegan, Gluten-freeIngredients1 cup coconut oil (or sub vegan butter)1

BANANA PECAN SHORTBREAD COOKIESVegan, Gluten-freeIngredients1 cup coconut oil (or sub vegan butter)1/3 cup mashed ripe banana (~ 1 small banana)¾ cup organic cane sugar or granulated sugar2 ½ cups gluten free flour blend or unbleached all purpose flour1 tsp pure vanilla extract¼ tsp sea salt¼ cup pecans, finely choppedOPTIONAL: ¼ tsp ground cinnamonInstructionsCream 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.Credits -- source link

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