VEGAN BANANA PECAN SHORTBREAD
It took a few tries to get the perfect crispy, crunchy, flavorful vegan shortbread, but this recipe finally nailed it. Using a combination of olive oil and vegan butter mixed with mashed banana creates just the right texture and flavor.
Provided by Lasheeda Perry
Categories dessert
Time 2h20m
Yield 16 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Grease a 9-by-9-inch metal baking pan with nonstick cooking spray and line it with parchment paper, leaving a 2-inch overhang on 2 sides. Line a baking sheet with parchment paper.
- Whisk the flour, cinnamon, salt and baking soda in a medium bowl.
- Whisk together the olive oil, vegan butter, banana and vanilla extract in a large bowl until smooth. Whisk in 1 cup confectioners' sugar until smooth. Fold in the flour mixture, in two batches, making sure it is well combined before adding the next batch. Fold in the pecans until just combined.
- Press the dough firmly into the prepared baking pan and refrigerate until chilled, 35 to 40 minutes. Lift the shortbread out of the pan onto a cutting board, using the parchment handles. Cut the shortbread into 16 squares and arrange on the prepared baking sheet.
- Bake until the shortbread is set and turns light golden brown on top with deep golden brown edges, 45 to 50 minutes. Let cool on the baking sheet for 30 minutes. Transfer the shortbread to a wire rack to cool completely, about 30 minutes.
- Meanwhile, whisk the remaining 1/4 cup confectioners' sugar, maple syrup and 1 tablespoon water in a small bowl until smooth. Drizzle with a spoon over the shortbread.
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MUCHO WAY
[email protected]Overall, I thought these cookies were just okay. I probably wouldn't make them again.
ZeroRaye
[email protected]I had some trouble getting the cookies to hold their shape, but they still tasted good.
Unzila Shake
[email protected]These cookies were a bit too crumbly for my liking, but the flavor was good.
Elizabeth Maarman
[email protected]I found the dough to be a bit too dry, but the cookies still tasted good.
keisha.
[email protected]These cookies were a bit too sweet for my taste, but I still enjoyed them.
ksun Lain
[email protected]I love the combination of banana and pecan in these cookies. They're so flavorful and moist.
Tomiwa Elusoji
[email protected]These cookies were easy to make and turned out perfect! I'll be making them again soon.
Murtaza Goraya
[email protected]I'm not vegan, but I tried these cookies and they were surprisingly good! I would definitely make them again.
Robert Washington
[email protected]These cookies were a hit at my party! Everyone loved them.
Aries Espinoza
[email protected]Just made these cookies and they're so good! The banana flavor is subtle and the pecans add a nice crunch.
Boota Sing
[email protected]Followed the recipe exactly and the cookies turned out great! They were easy to make and tasted delicious. My family loved them.
Sk Likhon
[email protected]These vegan banana pecan shortbread cookies were a delightful treat! The flavors of banana and pecan complemented each other perfectly, and the texture was just right - crispy on the outside and soft and chewy on the inside. I'll definitely be making