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
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
Baking sheet with freshly baked Vegan Gluten-Free Banana Pecan Shortbread Cookies
4.73 from 74 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


  • 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)


  • 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.



*You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the DIY Blend in this recipe.
*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.
*Adapted from Food Network
*Nutrition information is a rough estimate.

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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  1. Davina says

    This recipe didn’t work for us. We used all purpose flour and ended up with a very dry dough. We had to add 1/4cup of water to make the dough more wet.
    Can you let us know what we can do better next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry that happened, Davina! Assuming you didn’t make any other modifications, we wonder if the all purpose flour had an affect? It can be more absorbent than gluten-free, which is what we used when testing this recipe! If you’re up for trying it again, we would suggest trying with slightly less flour.

  2. Marcia says

    I’m currently avoiding gluten and can’t do GF flout blends, so I experimented with oat flour, coconut flour and cassava flour. I used two banana and added a bit more coconut oil and almond milk (I poured enough to get the dough to stick). And followed the rest of the recipe instructions. And WOW these came out amazing and are so simple to make. My family loved them as well. Can’t wait to try these again once I can incorporate GF blend or regular flour!

  3. JoAnne says

    Can I use frozen banana for this recipe? I assume I would let it defrost first and then measure. Would anything else have to be adjusted?

    Thank you!

  4. Becca says

    These were delicious! I made them two different ways and brought them to a vegan holiday party, to work (for my Gf dairy-free boss) and gave some to my gluten free mom. I love banana flavor so I used two medium bananas – I don’t recommend using less as the flavor was spot on, still not overly strong. The first batch was with Trader Joe’s GF flour and the second was with Cassava flour. I was worried there was too much flour while making the dough so I only used about 2 cups. The cassava flour batch I did not have time to make the same day so I refrigerated the dough overnight and baked them the next day – they turned out to be the much, much better batch of the two! They were a little bigger, softer and much more flavorful. I also forgot to add cinnamon to the first batch because it is not mentioned in the recipe steps – I did add it the second batch and it was unanimous that batch #2 was the winner. Hope this helps my fellow bakers!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for sharing your experience and modifications, Becca. So glad everyone enjoyed!

  5. heather says

    Hi! When you say to use coconut oil, do you mean in solid or liquid form? And would there be a difference? Thanks very much!

  6. Jordan says

    I have made these several times and I really love them. I am not gluten free but I would like to make them for my sister-in-law who is. The only gluten free flour I have is almond. Would that work in this recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jordan, almond flour doesn’t sub well 1-1 because it’s less absorbent than a grain-based GF blend. You’d likely need to use a lot more of it in this recipe and we can’t guarantee the result would be the same. If you want to try almond flour, it might work better to reference this shortbread recipe. Hope that helps!

  7. Lauren says

    You cannot tell me these are vegan!! So dang good and easy!! I made a double batch of dough. And ate my little shortbread loving heart out for 2 weeks straight!

  8. Tam says

    Was looking for a vegan cookie recipe for my cookie swap and this recipe seemed simple enough. I went with the coconut oil and AP flour, and it was *chef’s kiss*. Thank you for sharing.

  9. Tatsiana says

    Light delicious cookies. Easy to make. Perfect taste, not too sweet and enjoyable.
    Will be in my recipe book. Thank you!

  10. Rachel says

    This was easy, good, and makes a lot of shortbread. It would be good for gifts or potlucks (and it’s a great way to use a single overripe banana).

    Substitutions: I used a mix of refined coconut oil and vegan butter (Miyoko’s) for flavor, and I used regular all-purpose flour. The only thing I would change next time is to double the pecans.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachel, we haven’t tried that, but we think it should be okay. Though they may dry out a bit. Let us know if you try it!

  11. Ellin says

    On this recipe, Vegan Gluten Free Banana Pecan Shortbread (Butter-Free), can substitute the coconut oil or vegan butter for applesauce?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ellin, unfortunately, we don’t think they will crisp up with applesauce, but let us know if you try it!

  12. Heather says

    Made these today, and they were wonderful. I used the 1/2 coconut oil and 1/2 butter combo another person suggested, so they didn’t have too strong of a coconut flavor. My flour was also a combo of three different gluten free flours I had on hand because I didn’t have enough of any one for the recipe. Regardless, they turned out wonderful. Rich, buttery flavor, flakey and melt in your mouth yum.

  13. Holly says

    So delicious! Very easy recipe, with ingredients I always have in my pantry! I’m one of those annoying reviewers that always tweaks recipes but this time I didn’t make major changes. Some reviewers had commented that the bottoms of the cookies were oily? Not sure if that was caused by the coconut oil so I did 1/2cup each of coconut oil/vegan butter. And mine weren’t oily at all. I refrigerated my dough for a while and then rolled it out to 1/4in and cut out heart shapes. I know the recipe calls for 1/2in slices but I wanted a bit of a thinner cookie. Baked for 16min. Perfect golden bottom. Once cooled, I dipped half of each heart cookie into chocolate and sprinkled with pecan crumbs. I wish I could show you a pic! I love these cookies! Thank you so much!

  14. Diana says

    Since committing to a mostly plant-based diet, this has been my go-to recipe for shortbread cookies. For the holiday season, I give them to friends for our cookie exchanges. They’re always a hit. Thank you for a wonderful recipe, Dana!

    Add lime to them for a fresh take on them!

  15. Deborah says

    These cookies were so easy to make and they are delicious! I opted to sprinkle them with powdered sugar and cinnamon instead of putting cinnamon in the dough. It’s a keeper!

  16. Elia says

    I absolutely love this recipe! It’s very easy to make, very nice delicate flavour, it’s a family favourite! For my 1 yo son, I reduced the sugar to 1/4 cup, substituted one cup of wholemeal flour and added 1 tbsp of flaxseed powder, he loves them. Thank you so much!

  17. Gemma says

    Tested this recipe for my Christmas cookie boxes – was not into it. Followed the recipe exactly other than subbing in AP flour and let the dough rest overnight in the freezer before defrosting in the fridge. Was worried about the dough before I froze it because it was super oiliy. When I cut and baked the cookies they looked ok, did not spread but the taste was very meh. Defiantly not cookie box material, can maybe savaged by dipping them in chocolate.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’m wondering if the all purpose flour had an affect? Other readers who sub it into otherwise GF baked goods often report that it makes recipes drier and sometimes lacking in flavor?

      • Gemma says

        They have plenty of moister (The cookies had pools oil coming out of the as they baked.) and flavor it is just a highly unpleasant flavor. Even dipped in chocolate the batch ended up in the trash.

        Maybe because I used a banana that had been frozen? Oh well, normally love your recipes. Thanks for theorizing!

  18. Stephy says

    Ok, i subbed butter instead of oil as i didn’t have any and OMG they were amazing- what a gorgeous delicate flavor and so soft. Thank you!

    • 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 :)

  19. 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!

      • Kimberly Copple says

        Made these Yummy Shortbread cookies! I used applebutter in place of the banana, and I used vegan butter in place of the coconut oil. They turned out very well, a little crispy on the outside yet chewy on the inside! Thanks for sharing your recipes!

  20. 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.

  21. 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

  22. 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!

  23. 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!

  24. 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!

  25. 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

  26. 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

  27. 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!

  28. Brooke says

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

  29. 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!

  30. 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.

  31. 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!!!


  32. 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.

  33. 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 :)

  34. 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 :)

  35. 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

  36. Laura says

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

  37. 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.

  38. 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?

  39. 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!

  40. 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!

  41. 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!

  42. 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!

  43. 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.

  44. 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.

  45. 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!

  46. 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!

  47. 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

  48. 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.

  49. 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!