Vegan Gluten-Free Banana Pecan Shortbread

For a long time, I’ve been fascinated by shortbreads. Their elusive technique as well as their distinct flavor and texture profile have me in awe. For some reason, I didn’t think I would ever be able to master the art of making shortbread. I was wrong.

It is EASY to make shortbread. It’s easier than most cookies. Making them vegan, gluten-free, AND without butter is easier. Trust me, I’m a baking novice. Pancakes and ice cream are my style.

Shortbread Cookies: Their Origins

The buttery cookies date back to the 12th Century. It is believed that the cookie originated in Scotland. Mary, Queen Of Scots, is credited for perfecting and refining this recipe. However, a published recipe was not available until 1736.

This classic Scottish cookie is now available in plant-based and gluten-free versions.

The cookies are minimalistic, requiring only seven ingredients and a single baking sheet. This is a delicious, crisp, banana-infused cookie that’s not bad at all!

These cookies are delicious. They’re:

Crisp and slightly tender. Infused with Banana

Subtly Coconutty

Pecans are a great addition to this mug

Sweet as can be



Durable and portable (perfect gifting + travel)

Highly Shareable

These banana cookies are, in my opinion, near perfect. The bananas aren’t too overpowering, and the cookies have the perfect bite. I also love how the pecans add a rich nuttiness. They don’t need butter, eggs, or traditional flour!


  • Coconut oil or vegan butter (or 1 cup)
  • One small banana equals about 1/3 cup of mashed banana
  • Cane sugar organic or granulated sugar: 3/4 cup
  • 2 1/2 cups Gluten-free Flour Blend or Unbleached All-Purpose Flour*
  • 1 tsp pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 cup finely chopped pecans
  • 1 tsp of ground cinnamon ( optional).


  • Cream oil, banana, and sugar
  • Blend vanilla and sea salt.
  • Add the flour and mix.
  • Mix in pecans.
  • Roll the log into a tightly rolled log 2 inches wide. Freeze the log for 15 minutes.
  • Preheat oven to 350 degrees (175 C).
  • With a sharp knife, unroll the paper and cut cookies into discs that are slightly smaller than 1/2 inch. Let the dough rest at room temperature for a few moments to soften if it has hardened. If the dough is too soft, you can freeze it longer.
  • Place them on a baking sheet that is not greased. The cookies won’t spread out much, so you can place them close together.
  • Bake for 18-22 mins or until golden brown.

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