Serves: 30
Ingredients
- 1 cup coconut oil (or sub vegan butter)
- 1/3 cup mashed ripe banana (~ 1 small banana)
- 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
- optional: 1/4 tsp ground cinnamon
- 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.
- Yields about 30 cookies.
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