Vegan Gluten-Free Banana Pecan Shortbread (Butter-Free)

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Slices of our Easy Banana Pecan Coconut Oil Shortbread

It’s cookie time! Vegan, gluten free cookie time no less.

Bananas and pecans for making vegan shortbread cookies

I have marveled at shortbreads for some time now, fearfully admiring their elusive technique and distinct texture/flavor profile. For some reason I doubted I’d ever be able to conquer such a feat as mastering the shortbread, but I was wrong.

Making shortbreads is EASY. Easier than most cookies, in fact. And making them vegan and gluten free AND without butter is even easier. You can trust me – I’m still kind of a cookie novice in the baking world. Pancakes and ice cream are more my game.

Origins of Shortbread Cookies

Shortbread is a buttery cookie that dates backs to the 12th century. It’s believed to have originated in Scotland. Mary, Queen of Scots is credited with perfecting and refining the recipe, but a published version of the recipe didn’t come until 1736.

The following is our plant-based, gluten-free version of this classic Scottish cookie.

Mixing bowl of shortbread ingredients and baking sheet and cutting board of freshly baked shortbread cookies

These cookies fit the minimalist bill requiring just 7 simple ingredients, and they require just one mixing bowl and one baking sheet. Not bad for a seriously scrumptious, crispy, banana-infused cookie!

Cutting board with a stack of vegan Banana Pecan Shortbread Cookies

These cookies are lovely. They’re:

Crisp with a slight tenderness
Infused with banana
Subtly coconutty
Studded with pecans
Perfectly sweet
Charming
Delectable
Sturdy and portable (perfect for gifting + traveling)
& Highly shareable

As far as I’m concerned, these banana cookies are near perfection. I love that they have a slight bite with the perfect amount of tenderness, how the pecans toast up nicely to add a rich nuttiness to the overall flavor profile, and how how the banana isn’t overpowering. (And bonus, they don’t require butter, eggs or traditional flour!)

Hope you enjoy these beauties as much as I did. Cheers!

Baking sheet with freshly baked Coconut Oil Banana Pecan Shortbread Cookies

You know the drill. If you make these cookies – or any recipe from the blog – be sure to snap a photo and tag it #minimalistbaker on Instagram! I love to see what you lovelies are cooking up. xo!

Stack of Vegan Banana Pecan Shortbread Cookies

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.
Author Minimalist Baker
Print
Baking sheet with freshly baked Vegan Gluten-Free Banana Pecan Shortbread Cookies
4.78 from 59 votes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 30 (cookies)
Course Dessert
Cuisine Gluten-Free, Scottish-Inspired, Vegan
Freezer Friendly 1 Month (cut & freeze dough)
Does it keep? 3-4 Days

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)

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 (175 C).
  • 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.
  • Place on an un-greased baking sheet. They won’t spread much, so they can be placed close together.
  • Bake for 18-22 minutes or until light golden brown.

Notes

*Adapted from Food Network
*Nutrition information is a rough estimate.
*Metric measurement for flour is based on using our DIY gluten-free flour blend. If using unbleached all-purpose flour, 2 1/2 cups = 340 grams.

Nutrition (1 of 30 servings)

Serving: 1 cookies Calories: 130 Carbohydrates: 15 g Protein: 1.1 g Fat: 7.7 g Saturated Fat: 6.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 17 mg Fiber: 1.4 g Sugar: 5.2 g

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Kim! We haven’t tried pumpkin in this one, but maybe. Let us know if you give it a try!

      • Kim says

        Update! I replaced the banana with same measurements of pumpkin purée. I also added 2 tsp of pumpkin spice mix. It turned out well! Only thing is the bottom was a tad moist. I baked for a full 22minutes at 350F. So perhaps it could be fixed with another 5 min in the oven? Maybe a little less pumpkin to lessen the moisture? Still yummy :)

  1. Nicolas says

    Just made this last night, turned out great! Didn’t have pecans or coconut oil so I replaced those with walnuts and Earth Balance vegan butter respectively. I was concerned at first because the butter + banana + sugar didn’t cream very well, took a lot of elbow grease but once I added the dry and wet ingredients together the dough was flawless.
    I took them out of the oven after 24 minutes, the sides weren’t as golden brown as photographed above which resulted in a more chewy almost scone-like shortbread. They’re delicious, I already regret making them because I know they won’t last very long.
    I’m looking forward to making this again for friends and family.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Nicolas! It sounds like they could have baked a little longer. Thanks for sharing your experience!

  2. Ellie says

    These look delicious but I think the metric conversions are off, at least for the flour. I think it’s almost double what’s needed! Unfortunately I realised this too late so my dough was very floury :( Next time I’ll try using cups instead.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ellie, sorry to hear that happened! We double checked the metrics and they look correct to us. Which flour did you use? They can vary in weight.

  3. Steffi says

    Thanks for the recipe.Absolutely delicious.The banana flavour is not too intense and the shortbread is nice and crispy.They are soooo easy to make. And I love the combination with pecans – they are my favorite nuts anyway.Looking forward to all your creative recipes which I am following for many years now.
    Happy New Year and hello from Germany!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Steffi. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  4. Jeff Rockwell says

    I am a professional chef. I have made these or slight variations perhaps 6-7 times now for myself. Well for the fam, not for me…not only gluten free and vegan but also type one diabetic sadly. Also for a cookie potluck and they trounced the rest. Knew I’d be late so I aimed to have some less decadent because I knew everyone would be over the sugar overdose by then. Wrote down where they came from so maybe some of them have come here. Great recipe!

  5. Carla says

    My goodness! These are my absolute favourite. This is the second year I’ve made these for Christmas, and they’re delightful. I don’t miss traditional shortbread with these around!

  6. Nina says

    I am not sure if I like the texture or taste.
    I made these using the recommended gluten free flour blend and substituted the potato starch for arrowroot flour.

    Shaped them into .5 oz balls baked for 10 min took them out of the oven and used the back of a small whisk to poke a well for chocolate thumbprint cookies. Put them back in the oven and cooked for additional 10 min.

    When I took them out the first time there was so much oil i had to move them to another tray. Then after taking them out the second time there was less oil but still some around them. The cookies almost seem undercooked. Could be because of the banana.

    I don’t understand why the flour doesn’t absorb the oil or maybe its also the banana juices.

    I will try next time with less oil and different flour combination.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nina, sorry to hear these didn’t turn out as expected! Did you make any other modifications? And did you use the metric or US customary measurements to make them?

      • Nina says

        Thanks for being curious! I didn’t make any other modifications. I live in San Diego so was wondering if there are adjustments based in climate.

        If you posted ingredients in weight, that would help?

    • Jeff Rockwell says

      Sounds like maybe you had too little flour. Any baking recipe using volume instead of weight this will happen with some times. With practice you will become more familiar/instinctive about the doughs consistency you are aiming for. I always knew this but it was demonstrated to me years ago in culinary school and the difference in amount in weight vs volume measurements is way more pronounced than I previously imagined. I have made these several times and though I needed to balance the consistency slightly a few times they turned out faboo.

    • Stacy says

      What potato starch?! I just made the dough, and it’s in the freezer, but now I’m panicking b/c I’m wondering if I missed something!

  7. Trin says

    Thanks for the recipe Dana. The first time I made a big batch, cooked a few, froze a few and had a good cookie supply for awhile. I tired it both with coconut oil and olive butter and the results were nothing short of perfect. Also used macadamias instead of pecans. This is surely my new go to recipe. Xx

  8. Gabrielle says

    The first time I made this recipe, I was using up some brown bananas on a late night cooking spree, and subbed in strong wholewheat bread flour, and organic brown cane sugar. The result is an incredibly chewy, moist cookie with a hint of banana and the moreish goodness that brown sugar gives to everything. I have yet to try the original, but I can tell you that my quick and dirty version was delicious and gone by the next afternoon, so thank you, Dana!! Xxx

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      How great! Thanks for sharing, Gabrielle! Next time would you mind leaving a rating with your review? It’s super helpful for us and other readers! xoxo

  9. Megan says

    Are these pipeable? I’d love to do some cool designs with these! Also- any suggestions on how to work with any excess moisture from the freezer defrost would be greatly appreciated!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It’s possible, but we would recommend really finely chopping the pecans. If you give it a try, we would love to hear how it goes! We don’t think excess moisture from the freezer will be an issue. Hope that helps!

  10. Brooke says

    If I sub out the coconut oil for the vegan Miyoko butter, would you recommend the butter be melted or softened?

  11. Lorna says

    I followed this to a T and they spread into one big cookie. Any insught as to something I might be overlooking? The dough was delicious though.

      • Anna says

        Hello! I just had the exact same thing happen to me (while when i made these a few months back, they were perfect…). Is the coconut oil supposed to be melted? I don’t really know where else i could’ve gone wrong… Baking’s such a mystery sometimes :D

        • Anna says

          Me again. I tried to bake these again today (not at all to prove myself I *can* bake hihi) and while I used metric yesterday, today I used my American friend’s cup measures and I noticed there are some mistakes in the metric measures that mean it’ll turn into a blobby mess if you stick to those. It should say:
          – Coconut oil: roughly 200g
          – Flour: roughly 300g (NOT 80g!!)
          – I used 1 1/2 bananas and the flavour comes out perfectly.

          Forgot to weigh the sugar, that could be about right actually.

          And: they are AMAZING :)

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Thanks for catching this, Anna! It looks like the flour was definitely off, so we made that change.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          One idea is that if the coconut oil is warmer at the beginning, perhaps it requires a longer amount of time in the freezer? Hope that helps!

  12. more of a cook than a baker says

    I made these with some leftover homemade applebutter (low added sugar) in place of the banana! The flavor didn’t carry through quite as well as I’d hoped – lots of cinnamon, cardamom, nutmeg and a touch of clove in the apple butter – but the texture still came out great! I also used half veg shortening and half Earth Balance. I was short on time so instead of freezing and cutting these, I rolled them into small balls, rolled those in cinnamon and sugar and then used a pecan half to squish it down in the center and they came out lovely! Thanks! Your recipes have worked out every time for me even with minor adjustments.

  13. Emily says

    This sounds like a great recipe! Any idea how long they would last for if I plan to give as Christmas gifts? Thank you for all you do!!!

    Emmie

  14. Julia says

    So Yummy! I halved the recipe so I eyeballed a lot of the measurements. I used maple syrup instead of sugar, added a touch more flour and added toffee bits. I cut them a bit extra thick so I baked them longer, maybe a bit too long but I had to contain myself from eating them all in one sitting. Had some this morning and I am loving the crunch and the toffee set super nice. By far my new favorite combo, Banana Toffee! Because it’s store bought Toffee, it’s not vegan, so I will name the MB’s almost vegan Banana Toffee Shortbread. It’s a mouthful, but so are the cookies. Thanks for such a wonderful recipe and for such an amazing site! My BFF and I refer to eat very very very often.

  15. Francesca says

    OMG!!! I made them and they are just AWESOME!!!! Seriously.. I’m not gonna make any shortbread with butter anymore. They taste like heaven! I just put 1/2 cup sugar since my banana was very ripe and sweet and they turned out jut perfect. Thank you for this recipe :)

  16. Stephanie says

    I just made these and they are delish! I used granulated sugar and all purpose flour. So yummy, I know I’ll be making these for years to come :)

  17. jenifer says

    Made these once and they were AMAZING. I experimented again tonight with coconut butter instead of oil and I don’t think it worked so well :( Just wanted to give the heads up to anyone who thought to try it as well (hey – butter + coconut seems like a good fit, no?). They are in the freezer now so will update if they end up coming together – but it seems too crumbly to hold up

  18. Laura says

    Can you tell me how long these last if you are giving as a gift? Thanks – they sound and look delish! ?

  19. Jenb says

    I just took these out of the oven and had to taste one while it’s cooling. These are so good!!! Mine came out basically looking like the picture but the edges less brown. They’re hard on the outside but softer on the inside. I used bobs red mills gluten free flour mix and earth balance coconut butter because my coconut oil is fully liquid. I did give them about 1/4 inch of room between each cookie and they spread about that much. I want to stock my freezer with a batch of these for when I have company. Perfect with tea or coffee.

  20. Jenb says

    Hi! I plan on making these tomorrow. My house is warm so my coconut oil is totally liquid. I saw someone said they’re cookies didn’t come out right that way. Any tips? I do have earth balance coconut butter but because it’s solid I always tend to use too much when I scoop it out into a measuring cup.
    Is 1 cup coconut oil the equivalent to 1 cup coconut butter since the butter is thicker and more solid?
    Also, is there any icing or frostings that taste good on these cookies?

  21. Sujata says

    I got your recipe through a Facebook friend and decided to make them today.
    They’re delightful :-)
    Thank you!
    :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but that should work. You may need to add a bit more coconut oil, but start with 1 cup and see how the consistency is!

  22. Amy says

    I usually try and sub honey for sugar when I can, could you honey in this recipe or would that be too much liquid?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yeah, I would probably reduce the liquid overall if you are going to try adding honey!

  23. Amy says

    These look so yummy!!! Do you have a plain vegan shortbread recipe that doesn’t have nuts or bananas? Doesn’t have to be GF. I would love a great vegan version of the traditional Scottish shortbread cookie. Thanks!

  24. Ashley says

    I love anything Banana, and I love shortbread cookies so this was a match made in heaven! I LOVED these!! Super simple to make and perfectly crispy and sweet!

  25. April says

    My daughter and I were diagnosed with celiac last year, which has made Christmas cookie baking a sad thing. She is also vegan.
    These cookies are AMAZING. We love them. They have a taste and consistency like they are full of butter. Wonderful. We used walnuts instead of pecans because I forgot to get pecans. The substitution was delicious.

  26. Kathy says

    This is a fantastic recipe and I visited this site because my daughter (vegan) has found many wonderful recipes here. She is coming home tonight for Christmas break and I wanted to make something she could enjoy. I wouldn’t change one thing about this recipe and there’s no reason to even label them “vegan.” I will put them out on my cookie tray along with all the other treats. My oven must be super hot. I only baked them for about 15 minutes to the point where they had a little browning around the edges.

  27. Mia says

    Hi, does the coconut oil need to be melted to cream or more.solid like in your vegan pie crust recipe? Can’t wait to make these! How long do they last? I may send them as holiday gifts.
    I made your vegan brownies yesterday and vegan pie crust the other day, bot are amazing! Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mia! The coconut oil needs to be more of a solid, so no need to melt the coconut oil! It should last for about 4 weeks in an airtight container!

  28. Joanne says

    I had a request from my son to make banana shortbread cookies like he remembers when he was young. He is 31 now. A company here in St. Louis that used to be around, Delicious brand, used to make a banana cookie dipped in chocolate. So I made these and dipped the backside in dark chocolate. OMG…so good!

  29. Sophie says

    This recipe looks so amazing i really want to try it, but would you be able to use oat flour instead do you think?! Thank you

  30. Kat says

    Mine broke apart when slicing, too. It works to press them into a 9 x13 pan and bake them. Like with other shortbread cookies, slice them into squares when they’re still warm. No crumbling after the baked cookies cooled.
    I measured the banana, rather than just using a small one. Maybe 1/3 cup isn’t quite enough moisture?
    I used mini-chocolate chips instead of nuts.
    I used a store-bought gluten-free blend with a pretty strong taste and the taste didn’t mellow after baking. Be sure that you like the taste of your flour before making these cookies because they are mild and won’t mask anything. Am looking forward to trying them again with a better flour mix.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Winnie! Check other’s comments as they didn’t seem to have much success with spelt.

  31. Betty says

    Hello, I am new to your website and make your banana bread granola every week! I would like to try this recipe and was wondering if you cream and blend the first few ingredients by hand or with a mixer? Thanks in advance!

  32. Katherine says

    Hi! I’ve made these many times and they always turn out perfect. This year I have a ton of people to bake for and I’m wondering if these can be frozen either before or after baking, or even just refrigerated for a few days? Thanks!

  33. Leonie says

    WOW, my daughter and I made these yummy biscuits last night as a tester for Christmas day – we finely chopped some extra pecans and sprinkled them on top just before baking, Soooo delicious…..thank you for sharing your amazing recipe!

  34. Barb says

    I know I am really late to the post. I was looking for a quick cookie recipe and searched your site because I love it and your cookbook. I was worried they would not turn out because the comments using spelt flour were not positive. However, I used 1 1/2c cups flour (I only did half the recipe just in case) and I did not add nuts so my son could take them to school. Everyone else was the same except half the amounts. As all your recipes they turned out amazing.

    I will be making the full amount with nuts over Christmas.

    Thanks again for all your amazing recipes.

  35. niki says

    I made these last night and brought them into work and they were a hit with the anti-shortbread folk!
    I can’t stop myself from eating them!!!

  36. Jenny Parnell says

    I have made these cookies twice. Absolutely delicious but the second time (when I used Coconut Oil) the oil oozed out during coking and the cookies were like little bricks – impossible to bite. I think it must be because of the quantity. Can you tell me what the weight of Coconut Oil to use please because I live in the U.K. and use weighing scales and a pint measuring jug for liquids. I have a conversion chart but it doesn’t always seem to work Many thanks.

  37. Rebecca L. Smith says

    These are one of my new favs!
    They are incredibly easy and delicious!!! My family loves them! Thanks so much for this recipe!

  38. Maureen says

    I made these and they’re delicious! I couldn’t really taste the banana (I didn’t measure 1/3 C, just used a small/medium banana but next time, I’ll properly measure) as the coconut flavour masked it I think but it was still super yummy! The texture was perfect! I baked half of it two nights ago and kept the other half in the freezer and baked them just now after letting it thaw a tiny bit. Turned out great! Next time I’m going to try a lemon-y version!

  39. Temi says

    I made these and added walnuts almonds and cherries, they’re delish and went down brilliantly at my fundraising bake off! The next batch is getting made tomorrow, and I can’t wait to eat them all :) Thank you for sharing another great recipe!

  40. Antoana says

    Hi Dana,

    The recipe looks fab!
    I am planning to make these next week, but as a friend has nut allergy I was thinking of using some sort of seeds. I am torn between pumpkin and sunflower. What would your professional advise be? I am open to other non-nutty suggestions :)

    Thanks for the deliciousness

  41. Kesha says

    Your brain is phenomenal! I follow you on Pinterest and always get excited when I select a recipe and see your web address, as your recipes are always spot-on! Cants wait to try your shortbread, yum. Blessings as you continue to create great recipes

  42. Heidi says

    I tried the recipe as suggested, and the dough would just not stick together. I used regular flour. Any troubleshooting suggestions? They look amazing, and I’d like to try again.

  43. Kristy says

    I made these cookies,with half butter & half coconut oil. They are so good! I don’t really miss bread anymore, being gluten free, but I do miss cookies. Thank you for the recipe!

  44. Sarah says

    Hey! So I made these at Christmas and they were absolutely amazing! And I finally got around to making some more this evening, but with sprouted spelt flour, and they totally melted and flattened and im really sad because I really want it to work with spelt! Do you have any suggestions? Like maybe use less coconut oil?

    • Sarah says

      Hey so I just thought id share that I went ahead and used 3/4 cup coconut oil instead of the full cup with the spelt flour and it was a delicious success!

  45. ms green says

    hi! me and my family love your idea and this cookies! i have already made this recipe 100times(gf flour too) since i found it.
    i have a question,is it okay if i use maple syrup instead of regular sugar?
    thanks.

  46. XENA says

    Hi Dana and happy new year!
    I don’t have gluten free flour as I don’t have a gluten intolerance but I would soooooooooo love to make these. Can I sub whole wheat pastry or spelt flour you think with similar results?
    Looking forward to more recipes from your fantastic blog. Thanks as always!

  47. Diane S. says

    Wow! I never leave reviews, but I HAD to! These are so incredible. They mixed up perfectly, sliced easily and tasted heavenly. I made them for a party and the leftovers (there weren’t many!) were great with coffee. This recipe is a keeper.Five stars!

  48. Matt Killy says

    Hey there,

    Really delicious article! ;) I really love your photos. Is it iPhone only or are you using a specific camera?

    I also made a chocolate chip cookie dough recipe, let me know what you think about it.

    Cheers!
    Matt

  49. Mandi Gould says

    Wow! Delicious! What a great recipe! I can’t wait to serve these to my mother. I just baked off a couple of them now and I’ve cut and frozen the rest to bake fresh next week. Super yummy! Admittedly, I didn’t go GF and just used regular flour, but I’m sure that would be good too.

  50. Diana says

    These cookies are so good, I mean SO good. Like go to bed dreaming of them and wake up make yourself a cuppa coffee dunk yourself a two or three or (more??) of them good cookies. I made these with regular flour and added just a smidgen of almond extract (to increase the probability of them tasting exactly like the cookies grandma used to make) they are SPOT on. Like another reviewer said, whaaaaat there’s no butter in these???!?! Dana this recipe is flawless, simple, easy and so delicious! From one (hungry, lazy, very pregnant) minimalist baker to another…thank you!!! I can’t wait to try it with the gluten free flour to surprise some friends of mine.

  51. Jerry says

    Ohhh wow, a HUGE thank you, I have a friend who has so many food allergies that he is pretty outdone when it comes to treats, and he has always loved shortbread, and with this recipe, it is a miracle everything in it, he can have, I am going to make him a batch for Christmas and surprise the heck out of him! :-)

  52. Catherine says

    These are amazing! I made them for a gourmet cookie party. Used a slight pinch of cardamon too. They are my new favorite holiday cookie to bring to events.

  53. Justy says

    Hiya

    I wanted to say that your creativity is cooking and baking is superb. Thank you for uploading your recipes in grams for us in Europe-especially. Love your website!!!

  54. debbie says

    I made these this morning, but I added cashew instead. I only got compliments :)

    “What do you mean there is no butter in this? It tastes like it has butter”

    Eat them slightly warm or with a coffee…

  55. Sarah says

    Great flavor!!! I substituted Almond Flour and also honey for the sugar. I was so excited for the loaf and after 12 minutes I went to check on them in the oven and all the little cookies merged to become one big cookie. Not sure what caused this to happen but still delicious!

    Thanks!

  56. Elizabeth says

    I made these for my boyfriend who has a dairy allergy and does not eat gluten, they are now his favourite! Thank you!

  57. Yvie says

    I made these last night as a gift for my boss. PHENOMENAL!!! I couldn’t really taste the banana; but, I would be lying if I said that bothered me. The flavor was just delicious and the texture … *swoon*

    I didn’t freeze the dough because I was doing a million other things in the kitchen. Instead, I just scooped out the dough, placed parchment over the top of the balls, and flattened each cookie with the back of a cup. I think freezing and slicing would probably be easier – at the very least, you’ll get less coconut oil on your hands. LoL

    I had extra cookies after packaging the gift and let my friends – who don’t care about vegan, gluten-free, etc. – try them and they all loved them!

    This recipe is definitely a keeper and I can’t recommend it enough! <3

  58. Emily says

    I made these last night after watching The Great British Baking Show and getting an irresistible urge to bake cookies. I only made a little less than half the recipe (didn’t measure anything too precisely) because I’m really trying to limit my sugar intake as much as possible and don’t need 30 cookies around the house.

    I used coconut sugar for the sugar, and almonds instead of pecans because that’s all I had. My dough was probably a bit wetter/more oily than it’s supposed to be, but it firmed up in the freezer in just a few minutes. I thought they would flatten out when I baked them because the dough was so moist, but I figured I wouldn’t mind that one bit–after all, I just wanted a quick cookie fix, not a perfectly beautiful confection. But they didn’t flatten at all, kept their shape perfectly, and are positively scrumptious. I smeared a bit of natural no-sugar-no-salt peanut butter on top when finally eating one, which took it to a whole new level.

    And for those wondering, they are still crispy today! Thanks for another great success, Minimalist Baker!

  59. Kerry says

    One of my kids doesn’t have banana so I put an egg in it. I might try two next time. It totally fell apart. I was a bit sceptical with the amount of coconut oil but wow! Those are perfect-shortbread-tasting-crumbs!

  60. Izan says

    Hello Diana,

    Greetings from Singapore. I’m Izan and new to your blog.

    You’ve amazing recipes! And, I can’t wait to try out your recipe for Vegan & Gluten-free Peanut & Banana Shortbread.

    Because I’m crazy over nuts, I’m hoping to substitute the 2-1/2 cups of gluten-free flour or at least half portion of the flour portion with almond grounds? Do you think this will work?

    Hope to hear from you.

    Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Izan! So glad you found us. I’m not sure on making that substitution, but I think you could get away with it, especially since you were only thinking half. I wouldn’t go beyond that! Let me know how it goes!

  61. Diane Chandler says

    Wow!! Just baked these cookies – followed recipe except used half coconut oil and half Earth Balance. These are ahhhmazing and I will be making them again soon!!! Thanks so much for a wonderful cookie recipe!!! :)

  62. pascale says

    Made these on the weekend, and used coconut sugar (didn’t have any other kind!). They turned out beautifully, a bit darker than yours, but delicious just the same. Thanks for another great recipe.

  63. Kelly says

    I was so excited to try these. But it didn’t work out so well. My mixture just would not stick. Eventually I wrapped it into a roll with glad wrap thinking maybe once they had been in the freezer it would bind. But no- as soon as I started cutting, all just kept crumbling. Baked what I could mold with my hands and decided that I can use it as a crumb over cooked apples maybe?

    If it’s not binding- should we try add more banana or oil?

    Thank you.

  64. Kirstyn says

    Just made these with my girls, 6 and 8. We replaced the sugar with coconut sugar, used vegan butter and 2c regular all purpose and 1/2 cup whole wheat pastry because that’s what we had in the pantry. They gobbled them up and I had to stop myself! So good! (5 star)

  65. Lisa says

    Cookies in the oven right now! I don’t know if I didn’t add enough flour, didn’t let them harden enough in the freezer, or if I used Earth Balance for the butter portion – but they flattened out more than I expected. I bet they are still going to taste really really good!

    • Lisa says

      My daughter loved the first batch… I’m making a second batch and realized I must not have put enough flour in the first… they are coming out much better – either way – BIG HIT!

  66. CeCe says

    I just made these (replacing the pecans with walnuts) and they are insanely good! Thank you so much for sharing. I think I just found my new favorite cookie. Now I will attempt to not eat them all in one sitting.

  67. Hannah says

    These are amazing and so easy to make! I can’t even count how many times I’ve made them, and they’re always a hit. I’ve made them for church, a tea party, my dad, and anytime I need a fabulousimpressive vegan dessert! I always use coconut sugar for these mmm…. every one of your recipes I’ve used turns out amazing. I don’t know how you come up with these recipes but please keep it up!! Keeps me busy baking (and eating ha!). And I direct folks here when they want to find delicious vegan recipes.

  68. Yvonne says

    Although I’m just one of those many people who already commented to tell you these cookies are delicious, I just had to tell you myself that I love these shortbreads like I loved those English shortbreads when I was a child – or more! I never could imagine it was possible for me to make such delicious cookies – thanks to your recipe! Thank you so much!

  69. Katie says

    These cookies were my first MB recipe – and they’re just as good every time I make ’em. I use regular AP flour and closer to 1/2 cup of banana (medium size banana) because that’s what I keep around the kitchen. YUM.

  70. Tara says

    The kids and I made these last night! WOW – this may be the best cookie dough ever – I had to force myself to get them onto the sheet and in the oven. I used earth balance and the GF flour blend you have on your site. Fantastic cookie!

  71. Robin says

    These look so delicious and perfect for my mom who is allergic to so many things! Can you make the dough a day ahead and refrigerate it until using? Or refrigerate it and then freeze for the few minutes before using? Thanks!

  72. renay says

    dana, you’ve done it again! i only use quality ingredients and love to experiment in the kitchen, which can be pretty spendy if i experiment with the wrong recipes! every single recipe i’ve tried of yours has turned out great and these are no exception. these cookies are incredible and the flavor is perfect, and they melt in your mouth. i’m not sure how they seem so “buttery” flavored (maybe the pecans?) but they are reminiscent of childhood christmas shortbread happiness. i melted my coconut oil completely which made for a bit of quick handling to get it into a tube shape on the parchment, but it was doable, and they are more of an oval than a circle, but who cares. :-) i froze them for 45 min and then sliced them with a very sharp knife. also, i only had about a cup left of trader joe’s gf all-purp, so used bob’s red mill gf all-purpose for the rest with no problem. i’ve read that brown rice flour was actually traditionally used by the Scots for shortbread cookies, so i’ll try that next. maybe tomorrow in fact. :-) you can bet i will be one of the first to buy your cookbook when it comes out in print! love the minimalist esthetic, the healthy lean, and the yum factor all rolled into one simple package. great work, friends!

  73. Ben says

    These turned out great! Using Coconut oil instead of vegan butter made them especially good. When I’ve made cookies with too much vegan butter there can be an off aftertaste.

    I ended up using almonds instead of pecans and they were as tasty as ever.

    Thanks!

  74. jo says

    My husband loves his grandmothers shortbread recipe with real butter and wheat flour and it makes him so sick now. I try this one and he loved it. Better the next day!!
    Do other fruits work?
    I was thinking a bit more cinnamon with apple sauce and walnuts would taste like apple pie or maybe with pumpkin.

  75. Liv says

    Hi there!! Really hoping to make these for my sisters birthday next Tuesday, they look absolutely fantastic!! Just wondering, do you think I could sub in whole wheat plain flour or will I need to go out and buy some unbleached all purpose flour? Sorry, I’m new to baking!! Thanks so much for the lovely recipe :D

  76. Rachel Sherwood says

    Just made these, they haven’t had time to cool completely but they seem to be absolutely delicious. I did half earth balance and half coconut oil because I don’t like the taste of coconut and they flavor is spot on. I also dipped half the cookie in chocolate and it’s awesome.

  77. Louise says

    Can we use coconut sugar in place of granulated sugar ?
    Are you using a blender for this recipe or is this done by hand?
    Your recipe doesn’t explain in detail.
    I also read someone’s post about their cookies not turning out, they said it was a disaster….
    I will attempt making these but thanks for explaining that we are NOT supposed to melt the coconut oil.

    I do have a suggestion though for your website.
    I would love to see a video on how to make your recipes, like a tutorial:)

    Now that would be awesome!!
    Thanks

  78. Kim says

    What is the best way to store these so they keep their crispiness and don’t get soft within the next day as most vegan cookies do?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      These stay crisp! I’d say put them in a tupperwear COMPLETELY COOLED and then put a lid on but don’t seal it.

  79. Jessica says

    I am really happy with the way these cookies turned out. They puffed up just a little bit, are moist but slightly crunchy. Delicious.

  80. Brianna says

    I just made these and they turned out perfectly! I used gluten-free brown rice flour and baked for 20 minutes. Sooooo delicious :) I was just curious if they should be kept in the fridge or at room temp? Are they freezer-friendly?

    Thanks for such a delicious recipe!

  81. lesly says

    I just tried this recipe and it was a disaster. I followed every measure and the batter came out like a pancake batter there was no rolling it to a log step because it wasn’t possible.

      • Jacqueline Sanchez says

        I just tried this recipe and was so hopeful they would look just like yours. I followed every ingredient and measurement, but when it came to rolling it up into a log…it just crumbled. I couldn’t get it to stick together. I placed it in the freezer, but still not luck. I ended up adding water to the mixture. I was able to keep it from crumbling, but the end product didn’t look anything like yours :(. Could it be that my flour was too old? PS…they taste pretty good, so not a total waste.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          That might be it. It’s hard to say and this is the first comment I’ve heard having trouble with texture. Try fresher ingredients next time! Sorry I couldn’t be of more help!

  82. Adi says

    I made these yesterday – my first attempt at making shortbread cookies. They came out perfect!!! I brought them to work and everyone who tasted absolutely loved them. I didn’t have pecans so I substituted for macadamia which complemented the flavor profile beautifully.
    Thank you for sharing your fantastic recipes, love your website!!

  83. AriadneP says

    There is now a vegan colleague in my life, although she is not gluten-free. Can I use regular flour to do this, or will it mess with the banana shortbread juju?

  84. Nicole says

    Can you make these with coconut or almond flour instead of regular flour? Not worried about GF, just doing a paleo challenge, and these look outstanding!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Perhaps a mix of the two would work. Not sure though! Let me know if you give them a try :D

  85. Ruth says

    These look sooooooo good. I wanted to make them for someone who is GF, dairy free, and cane sugar free. I was wondering if you substitute the cane or granulated sugar with anything else? I look forward to your ideas. :->

      • bikutoria says

        Hey! I just tried the recipe and made a sugar free version with stevia – by adding 1/3 cup of mashed banana (just a small piece of a fruit) and 1/3 teaspoon of stevia. Turned out very good! Thank you for the ideas

    • Katie says

      Ruth – are you familiar with a product called WheyLow http://www.wheylow.com? Don’t believe it has any cane sugar. Has lactose (milk sugar) and fructose I think. All natural product, low glycemic index, 1/3 the calories of cane, bakes like cane and tastes great!!

  86. Kristy Jacobs says

    These are AMAZINGLY delicious and unbelievably EASY!!!
    I used Pamela’s Gluten Free Baking and Pancake Mix.
    I will definitely be making these again….. soon :-)

    Thank you for sharing this great recipe!

  87. Genny says

    Made two batches last night – both using spelt flour but only one with pecans (not all my family likes them). They TOTALLY did not turn out like shortbread! They spread out and are very soft. :/ But they are still totally yummy. Besides the minimal changes above, I followed the recipe. Ideas? I LOVE shortbread so would love to try these again. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Must be the spelt flour! Not sure otherwise what would’ve happened. Glad you still enjoyed them, though!

    • Michelle says

      Mine also spread – I used all purpose flour & hazelnuts…nothing majorly different.
      Ive just taken the rest of the dough and added about a cup more flour – ill see what that does to it.
      I have a feeling i over mixed the dough :(
      Still tasty AF though :)

  88. Natalie Maletz says

    I made these yesterday and they are awesome! Easy to make, scrumptious taste, and excellent crispy shortbread texture! Thanks for a great recipe!

    Here are some tweaks I did (for healthiness) if you’re interested: I reduced the fat to 3/4 cup, reduced the sugar to 1/4 cup (coconut sugar), and added an extra 1/3 cup mashed banana to make up for the missing fat and sugar. It worked great! I had to cook them a bit longer with the extra banana (25 or 26 min), but the texture and level of sweetness was perfect for me. For flour, I used a mixture of oat flour, white rice, and tapioca (1.5 c oat, 0.5 c rice and 0.5 tapioca), [no binding agent] and they were definitely very sturdy.

    I think these are my new favorite cookie – I will be making another batch very soon!!

  89. Lisa @ Simple Pairings says

    I love classic shortbread. Simple and humble, but so satisfying. Your banana/coconut take is so intriguing! Perfect for summer. Pinned.

  90. Amanda - A Cookie Named Desire says

    This cookie owns me. Right now, I am trying to come up with an excuse to leave work early so I can make these right now!

  91. Rhayni says

    Hi, I love your recipes! You are my go too for healthy recipes. How would you substitute the sugar with? Is it possible or would it change the consistancy too much? Dates, agave?

    PS Didn’t know you lived in KC, I use to live there. I love the city and all the local businesses.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! Great question. I would recommend maybe coconut sugar? Dates would likely be too sticky and agave would make it too runny. Hope that helps!

      • Matthew Wood says

        Do you think that maybe the coconut oil might offset the stickiness of the dates? I might need to try it. Dates have such a wonderful flavor.

  92. Jeannette says

    These are in the oven! Sooooo easy to make! I LOVE your simple receipts! This current batch will be lovingly shared with my friend who is going through a rough time,but my hubby also gets some….me too of course!

  93. Lauren says

    Made these yesterday, and rest of the family loves them! My Father (ever the sceptic about anything vegetarian/vegan) proclaimed these to be delicious and “like eating banana bread except in cookie form.” Can’t wait to make these again!

  94. Joe says

    I see you replied earlier about the xanthan gum question, but your link to TJs doesn’t actually have an ingredient list that I see.

    Is there a binder (gums or whatnot) in Tj’s GF APF mix? Any idea if we can use a homemade all-purpose GF mix that doesn’t have a binder in it?

    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      This is what I found! INGREDIENTS: whole grain brown rice flour, potato starch, rice flour, tapioca flour

      • Joe says

        Perfect, thanks much Dana!

        One more question, if you don’t mind! How do you measure flour? Do you scoop/sweep (which ends up being more by weight) or lightly spoon into a cup, then scrape the excess off (leading to less weight)?

        Appreciate it!

  95. Jasmin says

    I made these yesterday and I had to stop myself from eating more! They’re soooooo goooooood! My mom even brought some to work! XD Thanks for this wonderful recipe!

  96. brittany says

    Wow. Didn’t know short bread could be vegan until this moment. Impressive, friends, very impressive.

  97. hiral says

    Just made this today and absolutely delicious and so easy to make. Its a fool proof recipe as I always have bad luck with cookies. Thank you for this recipe :)

  98. Katy says

    In the first picture, there is a little pecan in the top left cookie that looks like a heart. :) I love banana everything so this is right up my alley.

  99. Cindy says

    I tried to make gluten free shortbread once…like, 5ish years ago…and it was a DISASTER. These look absolutely spot on texture-wise and I bet they taste amazing with the banana-coconut oil-pecan trifecta.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      try this version, Cindy! I know you’ll nail it. You are Hungry Girl Por Vida, after all ;D

  100. Millie | Add A Little says

    Love how you used coconut oil for this rather than vegan butter! Also, I’m a sucker for anything banana pecan – yum!

  101. Melissa @ Nourish By Melissa says

    Put banana and shortbread together….and you’ve got me hooked! Going to make this asap!

  102. Andie says

    reading my mind! I was just about to look if you have something like that on your blog :))) can’t wait to make them!

  103. Medha @ Whisk & Shout says

    Banana pecan shortbread is a combination I’ve never heard of before and I wonder why because these look and sound amazing!! I use a mortar and pestle to “chop” my nuts, too. So much easier than pulling out the food processor or doing it by hand.

  104. jenna @ just j.faye says

    I absolutely love shortbread. I’m curious/excited to try it with the coconut and banana. They look delicious!

  105. Averie @ Averie Cooks says

    I’ve never heard of or would have ever thought of banana shortbread in a million years! love that it’s subtly coconut-y, too! Pinned!

  106. Debra @ Worth Cooking says

    These look great :D. Does the AP GF mix need to have xantham/binding? My guess is yes since you have no other binding ingredient really, but wanted to check.

  107. Stephanie says

    These look amazing, I’ve been experimenting with vegan baking recently but I’d written off shortbread, foolishly thinking that they were all about the butter. Coconut oil is a great substitute, I can’t wait to try it, unfortunately my OH hates banana, so I’ll have to keep them for my friends or maybe I’ll try apple sauce.

    Thanks!
    Stephanie