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.
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.
*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.