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. 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! These cookies are lovely. They’re: Crisp with a slight tendernessInfused with bananaSubtly coconuttyStudded with pecansPerfectly sweetCharmingDelectableSturdy 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! 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!
