Nuwe resepte

Piesang en pekanneut Biscotti resep

Piesang en pekanneut Biscotti resep

  • Resepte
  • Soort gereg
  • Koekies en koekies
  • Biscotti

Die tradisionele Italiaanse twee keer gebakte koekies met 'n draai. Geniet dit saam met 'n espresso of soet dessertwyn.

20 mense het dit gemaak

BestanddeleMaak: 36 biscotti

  • 440 g gewone meel
  • 2 teelepels bakpoeier
  • 1/2 teelepel sout
  • 2 eiers
  • 200 g strooisuiker
  • 175 g fyngemaakte ryp piesang
  • 2 eetlepels groente -olie
  • 1 eetlepel rum
  • 50 g geroosterde, gekapte pekanneute

MetodeBereiding: 20 minute ›Kook: 1 uur en 5 minute› Gereed om: 1 uur en 25 minute

  1. Voorverhit die oond tot 180 C / Gas 4. Voer twee bakplate met bakpapier uit.
  2. Meng meel, bakpoeier en sout in 'n bak en roer om goed te meng.
  3. Klits die eiers liggies in 'n bak en voeg die suiker, piesang, olie en rum by.
  4. Roer die piesangmengsel by die meelmengsel, meng goed en gooi die pekanneute daarin, meng deeglik in die deeg.
  5. Vorm die deeg in 4 blokkies van ongeveer 1,25 cm dik, plaas dit op voorbereide bakplate en bak 25 minute totdat die blokkies begin verbruin.
  6. Verlaag die oondtemperatuur tot 120 C / Gas 1/2. Haal die bakplate uit die oond en laat die blokkies vir 10 minute afkoel.
  7. Haal hout uit die bakkies en sny elke blok met 'n getande mes in skywe van 1,25 cm dik.
  8. Plaas die skywe terug op die bakplate en bak 15 minute aan elke kant (30 minute totaal) tot die biscotti begin verbruin.
  9. Haal af na rakke om af te koel. Die biscotti sal eers sag wees en verhard as dit afkoel.

Onlangs bekyk

Resensies en graderingsGemiddelde globale gradering:(22)

Resensies in Engels (22)

Ek het haselneute gebruik, want ek het dit in die kas gehad, en dit het goed gewerk. Die deeg was 'n bietjie te loperig om behoorlik gevorm te word, so ek het dit in 'n groot "brood" op die gesmeerde skinkbord gesmeer en met 'n groot biscotti geëindig! Geen klagtes daar nie, dit was nog steeds heerlik. -10 Maart 2012

deur TheBritishBaker

Ek is beslis nie 'n biscotti nie, maar ek is geneig om ten minste een bondel per week te bak. Hou net van hierdie resep, ek het dit effens verander. Nie dat dit verander moes word nie, maar om aan my eie vereistes te voldoen. Ek het 2 eetlepels Bacardi Gold-rum gebruik en ook ½ koppie mini-soet sjokoladeskyfies bygevoeg, en die res van die bestanddele het ek gebruik. Meng die beslag volgens die resep (ruik heerlik), maar as ek 'n groot bakplaat gebruik, maak ek net 2 blokkies. Verdeel my beslag in die helfte in die KA en werk dan met elke blok afsonderlik, ek kniel 'n klein hoeveelheid meel in elke blok op die toonbank, dan kniel ek 'n minuut tot glad, een keer glad rol ek die hout uit soos 'n wors , plaas dit op die waspapier en druk dit tot ½ duim dik op die bakplaat. Ek vind dit makliker om te hanteer, eerder as om plat te rol en dan na die bakplaat te skuif. Ek bak 30 minute tot goudbruin, haal uit die oond. As ek afkoel, verwyder ek die waspapier wat die biscotti bevat, van die bakplaat af en plaas dit reguit op die afkoelrak, ek sny met 'n getande mes na 8 minute se afkoeling. Ek bak vir nog 15 minute aan elke kant teen VOLE temperatuur. Ek het 'n ongelooflike 50 Biscotti uit hierdie bondel gemaak. Baie dankie vir die deel van hierdie resep sueb @// -_- @-06 Apr 2010

deur SHORECOOK

Dit was my eerste poging tot biscotti, en ek is bly ek het hierdie resep gekies omdat dit so goed geskryf is. Alles daaroor was perfek. Ek het wel okkerneute gebruik, want dit was al wat ek gehad het. Ek het ook die finale produk in sjokolade gedoop en in neute gerol, want ek hou van sjokolade en ek dink dit sal goed pas met piesang- en rumgeur. Baie dankie Sueb vir die deel! -07 Februarie 2009


Banana Nut Biscotti

1 3/4 koppie ongebleikte wit- of volkoringmeel
1 1/2 koppie volgraan deegmeel
1 teelepel koeksoda
1 teelepel bakpoeier
1/2 teelepel sout
1 koppie gegranuleerde fruktose of suiker
1/2 koppie nie-gehidrogeneerde verkorting
1 ryp medium piesang, fyngedruk
2 eetlepels piesang likeur
OF
2 teelepels vanielje -ekstrak
2 eetlepels water
1 koppie geroosterde okkerneute of pekanneute
kleefwerende kossproei of olie


Bourbon Pecan Biscotti

Soveel as wat ek bak, is daar 'n paar dinge wat ek net nie so gereeld wil bak nie. Biscotti is een van die dinge wat ek liefhet, maar dit lyk asof ek dit selde maak. Met die hoop om die patroon te verander, deel ek graag die Bourbon Pecan Biscotti met julle!

As dit by biscotti kom, hou ek gewoonlik daarvan om dinge eenvoudig te hou. U hoef net baie kompeterende geure in hierdie koekies te hê. Vir hierdie resep fokus die geur op geroosterde pekanneute, 'n skeut bourbon en baie bruinsuiker.

Tradisioneel word biscotti saam met koffie of tee bedien, sodat u dit in u keuse kan drink. Dit versag die koekies 'n bietjie en voeg 'n ander geurelement by. As iemand wat nie koffie of tee drink nie, sal ek u met graagte vertel dat dit ook lekker is met warm sjokolade.

Ek rooster verkieslik die pekanneute vir hierdie biscotti, maar dit is beslis opsioneel. Roosterwerk gee meer geur, wat opvallend is omdat die smaak soveel op die pekanneute fokus. As u 'n herinnering nodig het oor hoe om neute te rooster, versprei dit in 'n enkele laag op 'n uitgevoerde bakplaat. Bak hulle by 350 ° C vir ongeveer 12 tot 15 minute. U sal waarskynlik die wonderlike heerlike geur ruik wat u laat weet dat hulle klaar is. Sit dit dan eenkant om af te koel voordat jy die deeg begin maak.

Gepraat van die maak van die deeg, hierdie kom baie maklik bymekaar. Dit kan 'n bietjie taai wees as u dit vorm, maar 'n bietjie meel aan u vingerpunte sal help. Na 'n eerste ronde bak, sny die deeg eenvoudig in skywe en laat nog 'n rondte bak. Hulle is regtig net so maklik om te maak!

Hierdie koekies is lekker knapperig aan die buitekant, maar 'n bietjie sagter as die meeste biscotti aan die binnekant. Dit maak hulle ook ideaal om te peusel sonder om te dun. Geniet hulle soos jy wil!


Butter Pecan Biscotti is 'n ideale kosgeskenk.

Die resep neem tyd, maar dit is nie ingewikkeld of betrokke nie. Biscotti is 'n twee keer gebakte koekie (dit is waar die brosheid vandaan kom), dit neem tyd om te bak, laat die koekie stol en bak dan weer. Maar die resep is nie kompleks of gevul met ongewone bestanddele nie. Biscotti hou goed, wat dit perfek maak vir kospakkies, kombineer u koekgeskenk met koffie en tee, en u het 'n volledige geskenk!

As u lus is vir sjokolade, probeer dan hierdie Mint Brownie Brittle Biscotti -resep, en as u net 'n biscotti vir almal wil hê, dan is hierdie Maple Geglasuurde Biscotti iets vir u.


Banana Pecan Biscotti resep – 71 kalorieë

Bestanddele:
1 piesang, fyngekap
1/3 koppie pekanneute, gekap
1 groot eier
1 3/4 koppies veeldoelige meel
1 teelepel bakpoeier
1/4 teelepel sout
1 eetlepel groente -olie
1/2 koppie witsuiker
1 teelepel vanielje


Voorbereiding:
1. Voorverhit die oond tot 350 grade F.
2. Smeer 'n koekievel liggies.
3. Sif die meel en bakpoeier in 'n bak. Voeg die suiker en sout by en roer deur.
4. Meng die piesang, eier, olie en vanielje in 'n ander bak.
5. Giet die droë bestanddele in die nat saam met pekanneute, roer goed saam.
6. Meel 'n bord en keer die deeg daarop uit. Vorm twee 8-duim logs. Sit dit op die koekie en druk tot 1/2 duim dik.
7. Bak by 350 grade F vir ongeveer 23 minute, draai die oond tot 250 grade F.
8. Haal die blokkies van die koekblad af en laat dit ongeveer 10 minute afkoel, sny dit dan in skywe van 1/2 duim en bak 15 minute by 250 grade F.
9. Draai die biscotti om en bak nog 15 minute (as jy dit uitkry, is die biscotti nog sag, dit verhard as dit afkoel).

Porsies: 24

Voedingsinligting vir een porsie:
Kalorieë: 71
Kalorieë van vet: 17
Totale vet: 2 g
Cholesterol: 8 mg
Totale koolhidrate: 12,1 g
Proteïen: 1,4 g


Hoe om Italiaanse Biscotti -koekies te maak

Die bereiding van biscotti neem 'n bietjie langer as die meeste koekies, aangesien dit twee keer gebak moet word. Maar die ekstra baktyd is wat hulle hul kenmerkende skerpheid gee, en wat hulle langer vars hou, so dit is die moeite werd.

Ek het eers die deeg in twee lang blokkies gevorm en in die oond gebak.

Toe sny ek die rolle in skywe van 'n halwe duim en bak dit weer.

Aangesien ek nog nooit biscotti -koekies gemaak het nie, het ek dit nie presies perfek gemaak nie! Ek besef toe ek klaar was dat ek die brode skuins moes gesny het, sodat die biscotti groter was. Maar dit is eintlik goed, want nou het ek 'n verskoning om nog 'n bondel te maak en 'n ander kombinasie van geure te probeer.


Die ewige fees

Piesang en biscotti is twee woorde wat net nie by my pas nie. Piesanggoed is sag en klam biscotti is hard en knapperig, gereed om in koffie of tee gedoop te word. Maar in my wanhoop van piesangs, was ek op soek na iets anders as brood en muffins. Hierdie biscotti is redelik goed, bros aan die buitekant en nie te soet nie. Die oorspronklike resep kom uit die tydskrif Cooking Light.

Piesang Pekanneut Biscotti

1 ¾ koppies alledaagse meel
½ koppie suiker
1 teelepel bakpoeier
¼ teelepel sout
1/3 koppie fyngedrukte baie ryp piesang (ek het 1 piesang gebruik)
1 eetlepel canola -olie
1 teelepel vanielje -ekstrak
1 groot eier
1/3 koppie gekapte pekanneute, gerooster
Kook spuit

Voorverhit die oond tot 350 F. Skep meel liggies in maatbekers en maak gelyk. Meng meel, suiker, bakpoeier en sout in 'n medium bak. Meng in 'n ander medium bak fyn piesang, olie, vanielje en eier. Voeg meelmengsel en pekanneute by die piesangmengsel, roer deeglik. Die deeg sal taai wees.

Keer die deeg uit op 'n meelbestrooide oppervlak. Verdeel die deeg in twee en vorm elke helfte met 'n meelbestrooide hand in 'n rol van 8 cm lank. Plaas broodjies op 'n bakplaat bedek met kookspuit en druk elkeen tot 'n dikte van ½ duim plat.

Bak 23 minute by 350 (dit begin effens bruin word). Haal rolletjies van bakplaat af en laat dit vir 10 minute op 'n rak afkoel. Sny elke rol in 'n effense diagonaal in 12 stukke. Hulle moet ongeveer 'n half duim breed wees. Plaas snye gesnyde kant (na onder) op die bakplaat. Verlaag oondtemperatuur tot 250. Bak die skywe vir 15 minute by 250. Draai koekies om en bak nog 15 minute. Haal uit die oond. Koekies sal effens sag wees, maar dit sal verhard as hulle afkoel. Haal van die bakplaat af en afkoel heeltemal op rakke. Dit maak 24 biscotti, met 2 gram vet/koekie.


Pecan Pie Biscotti

Hierdie week het ek en my ouma 'n heerlike biscotti in die koerant raakgeloop. Die warm kleur van die koekies en die toevoeging van pekanneute, wat u gewoonlik nie in biscotti sien nie, was veral interessant hierdie tyd van die jaar. Ons het opgemerk dat daar geen botter of olie in die koekies was nie, en dit is nogal skaars in die bakwêreld! Ek het vinnig op Google gesoek en uitgevind dat daar twee variëteite biscotti is: eenvoudig gestel, dié wat met botter gemaak word en wat nie. Gewapen met hierdie inligting, het ons begin bak wat 'n heerlike, ligte en knapperige biscotti vol knapperige pekanneute en soet bruinsuiker was. Hulle is wonderlik om tydens Kerstyd te maak, en ek beveel sterk aan dat u dit hierdie jaar by u verskeidenheid koekies voeg. Probeer een met koffie of 'n koppie tee vir ontbyt of 'n middagete. Geniet dit!

Pecan Pie Biscotti

Bestanddele
1 koppie ligbruin suiker, verpak
3 groot eiers
1/2 teelepel sout
1 teelepel regte vanielje -ekstrak
2 1/2 koppies wit meel
2 teelepels bakpoeier
2 koppies pekanneute, heel

Aanwysings
Voorverhit die oond tot 350 grade. Bedek 'n bakplaat met kookspuit.
Klits met 'n elektriese menger bruinsuiker, eige, sout en vanielje tot lig en dik. Vou meel en bakpoeier by.

Verdeel die deeg in twee en plaas elke helfte afsonderlik op die bakplaat volgens die onderstaande prentjie.

Gebruik nat hande en vorm elke helfte in 'n blok van ongeveer 3 sentimeter breed.
Bak vir 20 minute of tot die brode goudbruin is.
Laat die brode 10 minute afkoel. Verlaag die oond tot 325 grade.

Sny biscotti op 'n effense diagonaal in koekies van net minder as 'n sentimeter dik. Rangskik die koekies op die bakplate, onderkant.

Bak vir nog 15 minute.
Laat afkoel op 'n draadrak.

Bêre in 'n lugdigte houer.

Jy sal ook dalk hiervan hou

Gekruide piesangbrood met suurlemoenglasuur

Botterbolletjies


Hoe om piesangskons te maak

  1. Meng die nat bestanddele.Dit sluit die fyngedrukte piesangs in.
  2. Meng die droë bestanddele.
  3. Sny die botter in.U kan 'n deegsnyer, twee vurke of u hande gebruik.
  4. Meng die nat en droë bestanddele saam.
  5. Skep deeg op bakplate.Gebruik 'n 1/4 koppie maatbeker.
  6. Smeer met melk en strooi growwe suiker oor.
  7. Bak.Bedruip dan met versiersel!

Hierdie piesangskonsep lewer ongeveer 12 palmgrootte skons. Verwag 'n taai en krakerige deeg. Vermy die deeg te veel soos koekies. U sal agterkom dat ek die skons met melk borsel voor ek dit bak. Dit is 'n noodsaaklike stap! Hierdie laag vloeistof “sets ” bo -op en drup langs die kante terwyl die bolletjies bak, wat 'n nog knapperige buitekant skep.


Leserinteraksies

Lewer kommentaar en beoordeling! Kanseleer antwoord

Op hierdie resep kan Vegan Gluten Free Banana Pecan Shortbread (Butter-Free) die klapperolie of veganistiese botter vir appelmoes vervang?

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Hallo Ellin, ons dink ongelukkig nie dat hulle appelmoes sal versier nie, maar laat weet ons as u dit probeer!

Het dit vandag gemaak, en dit was wonderlik. Ek gebruik die 1/2 klapperolie en 1/2 botterkombinasie wat 'n ander persoon voorgestel het, sodat hulle nie 'n te sterk klappergeur het nie. My meel was ook 'n kombinasie van drie verskillende glutenvrye meel wat ek byderhand gehad het, want ek het nie genoeg vir die resep nie. Hulle het in elk geval wonderlik geword. Ryk, botterige geur, skilferig en smelt in jou mond.

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Pragtig! Dankie vir die deel, Heather! xo

Ek kan nie ophou om dit te eet nie. So. Baie. Goed. Kan nie wag om die Thin Mints volgende te probeer nie!

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Yay! Ons is so bly dat u dit geniet, Sandra! xo

So heerlik! Baie maklike resep, met bestanddele wat ek altyd in my spens het! Ek is een van die irriterende beoordelaars wat altyd resepte aanpas, maar hierdie keer het ek nie groot veranderinge aangebring nie. Sommige beoordelaars het gesê dat die onderkant van die koekies olierig is? Ek weet nie of dit deur die klapperolie veroorsaak is nie, so ek het 1/2 koppie kokosolie/veganistiese botter gedoen. En myne was glad nie olierig nie. Ek het my deeg 'n rukkie in die yskas gebêre en dit dan tot 'n 1/4 duim uitgerol en hartvorms uitgesny. Ek weet dat die resep 1/2 -in -skywe benodig, maar ek wou 'n bietjie dunner koekie hê. 16 min gebak. Perfekte goue bodem. Nadat dit afgekoel het, het ek die helfte van elke hartkoekie in sjokolade gedoop en met pekanneutkrummels besprinkel. Ek wens ek kon jou 'n foto wys! Ek is mal oor hierdie koekies! Baie dankie!

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Yay! Ons is so bly dat hulle goed afgeloop het. Baie dankie vir die deel, Holly! xo

Sedert ek 'n meestal plantgebaseerde dieet aangegaan het, was dit die beste resep vir kortbroodkoekies. Vir die vakansieseisoen gee ek dit vir vriende vir ons koekie -uitruilings. Hulle is altyd 'n treffer. Dankie vir 'n wonderlike resep, Dana!

Voeg kalk by hulle vir 'n vars voorkoms!

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Ons is so bly dat u hierdie resep geniet, Diana! Baie dankie vir die pragtige resensie! xo

Hierdie koekies was so maklik om te maak en dit is heerlik! Ek het gekies om dit met strooisuiker en kaneel te strooi in plaas van om kaneel in die deeg te sit. Dit is 'n bewaarder!

Dana @ Minimalist Baker sê

Sjoe! Dankie vir die deel, Deborah!

Ek is absoluut mal oor hierdie resep! Dit is baie maklik om te maak, baie lekker delikate geur, dit is 'n gunsteling by die familie! Vir my 1 -jarige seun het ek die suiker verminder tot 1/4 koppie, 'n koppie volgraanmeel vervang en 1 eetlepel lijnzaadpoeier bygevoeg, hy is mal daaroor. Baie dankie!

Support @ Minimalist Baker sê

Ag, hou daarvan! Dankie vir die deel, Elia! xo

Het hierdie resep vir my Kersfeeskoekies bokse getoets, en#8211 was nie daarin nie. Volg die resep presies anders as om AP -meel in te sit en laat die deeg oornag in die vrieskas rus voordat dit in die yskas ontdooi word. Was bekommerd oor die deeg voordat ek dit gevries het omdat dit baie vet was. Toe ek die koekies sny en bak, lyk dit goed, dit versprei nie, maar die smaak was baie sag. Beslis nie koekiesmateriaal nie, kan dit vermy word deur dit in sjokolade te doop.

Dana @ Minimalist Baker sê

Ek wonder of die meel vir alle doeleindes 'n invloed het? Ander lesers wat dit in 'n ander GF -gebak onderwerp, meen dikwels dat dit resepte droër maak en soms smaakloos is?

Hulle het baie vogtiger (die koekies het poele -olie uit die as hulle gebak het.) En dit is 'n baie onaangename geur. Selfs in sjokolade gedoop, beland die bondel in die asblik.

Miskien omdat ek 'n piesang gebruik het wat gevries is? Wel, ek hou gewoonlik van u resepte. Dankie vir die teoretisering!

Dana @ Minimalist Baker sê

Natuurlik! Jammer, dit het nie uitgewerk nie!

Ok, ek het botter ingegooi in plaas van olie, want ek het niks gehad nie en OMG dit was ongelooflik- wat 'n wonderlike delikate geur en so sag. Dankie!

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Yay! So bly dat u dit geniet het, Stephy! Dankie vir die deel!

Ek het dit gemaak en super lekker! Ek wonder of pampoenpuree op dieselfde manier as piesang bind?

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Ons is so bly dat u dit geniet het, Kim! Ons het nie pampoen in hierdie een probeer nie, maar miskien. Laat weet ons as u dit probeer!

Opdateer! Ek het die piesang vervang met dieselfde afmetings pampoenpuree. Ek het ook 2 teelepels pampoen speserye mengsel bygevoeg. Dit het goed afgeloop! Die enigste ding is dat die onderkant effens klam was. Ek het 22 minute lank by 350F gebak. Kan dit dan reggemaak word met nog 5 minute in die oond? Miskien 'n bietjie minder pampoen om die vog te verminder? Nog steeds lekker :)

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Dankie vir die deel, Kim! Ja, ons stel 'n bietjie minder pampoen voor vir minder vog.

Het dit net gisteraand gemaak, dit was wonderlik! Het ek nie pekanneute of klapperolie gehad nie, so ek het dit vervang met okkerneute en veganistiese botter van Earth Balance. Ek was eers bekommerd omdat die botter + piesang + suiker nie baie goed room nie, baie elmboogvet ingeneem het, maar sodra ek die droë en nat bestanddele bygevoeg het, was die deeg foutloos.
Ek het dit na 24 minute uit die oond gehaal; die kante was nie so goudbruin soos hierbo gefotografeer nie, wat gelei het tot 'n meer taai, amper skubberige bros. Hulle is heerlik, ek is al spyt dat ek dit gemaak het, want ek weet dat dit nie lank sal duur nie.
Ek sien daarna uit om dit weer vir vriende en familie te maak.

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Ons is so bly dat u dit geniet het, Nicolas! Dit klink asof hulle 'n bietjie langer kon gebak het. Dankie dat u u ervaring gedeel het!

Het hierdie Lekker Kortbroodkoekies gemaak! Ek gebruik appelbotter in die plek van die piesang, en ek gebruik veganistiese botter in plaas van die klapperolie. Hulle het baie goed uitgekom, 'n bietjie knapperig aan die buitekant, maar taai aan die binnekant! Dankie dat u u resepte deel!

Dana @ Minimalist Baker sê

Dankie vir die deel, Kimberly!

Dit lyk heerlik, maar ek dink die metrieke omskakelings is af, ten minste vir die meel. Ek dink dit is amper dubbel soveel as wat dit nodig was! Ongelukkig het ek dit te laat besef, so my deeg was baie meelagtig :( Volgende keer sal ek eerder koppies probeer gebruik.

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Hallo Ellie, jammer om te hoor dat dit gebeur het! Ons het die statistieke dubbel nagegaan en dit lyk vir ons korrek. Watter meel het jy gebruik? Hulle kan in gewig wissel.

Dankie vir die resep. Absoluut heerlik. Die piesanggeur is nie te intens nie en die kortbrood is lekker bros. Hulle is so maklik om te maak. En ek hou baie van die kombinasie met pekanneute en hulle is in elk geval my gunsteling neute. Ek sien uit na al jou kreatiewe resepte wat ek nou al baie jare volg.
Gelukkige nuwe jaar en hallo uit Duitsland!

Support @ Minimalist Baker sê

Baie dankie vir u vriendelike woorde en die pragtige resensie, Steffi. Ons is so bly julle het dit geniet! Wil u die volgende keer 'n beoordeling met u resensie gee? Dit is baie nuttig vir ons en ander lesers. Baie dankie! Xo

Ek is 'n professionele sjef. Ek het hierdie of geringe variasies nou miskien 6-7 keer vir myself gemaak. Wel vir die gesin, nie net vir my nie, nie net glutenvry en vegan nie, maar ook tipe 1 -diabetes. Ook vir 'n koekie potluck en hulle het die res gesny. Weet ek sou laat wees, so ek wou minder dekadent hê, want ek het geweet dat almal teen die oordosis suiker sou wees. Het neergeskryf waar hulle vandaan kom, so miskien het sommige van hulle hierheen gekom. Puik resep!

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Baie dankie vir die pragtige resensie, Jeff! Ons is so bly dat u hierdie resep geniet!

My goeiste! Dit is my absolute gunsteling. Dit is die tweede jaar dat ek dit vir Kersfees maak, en dit is heerlik. Ek mis nie die tradisionele brosbroodjie hiermee nie!

Support @ Minimalist Baker sê

Ons is so bly dat u dit geniet, Carla! Baie dankie vir die pragtige resensie! xo

Ek is nie seker of ek van die tekstuur of smaak hou nie.
Ek het dit gemaak met die aanbevole glutenvrye meelmengsel en die aartappelstysel vervang met pylwortelmeel.

Vorm dit in. 5 oz balletjies wat 10 minute gebak is, haal dit uit die oond en gebruik die agterkant van 'n klein klits om 'n put vir sjokolade -duimafdrukkoekies te maak. Sit dit terug in die oond en kook nog 10 minute.

Toe ek hulle die eerste keer uithaal, was daar soveel olie dat ek dit na 'n ander skinkbord moes skuif. Toe hulle die tweede keer uitgehaal is, was daar minder olie, maar nog steeds 'n bietjie om hulle. Die koekies lyk amper gaar. Dit kan wees as gevolg van die piesang.

Ek verstaan ​​nie hoekom die meel nie die olie absorbeer nie, of miskien ook die piesangsappe.

Ek sal die volgende keer probeer met minder olie en verskillende meelkombinasies.

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Hallo Nina, jammer om te hoor dat dit nie soos verwag was nie! Het u enige ander wysigings aangebring? En het u die metrieke of Amerikaanse metings gebruik om dit te maak?

Dankie dat jy nuuskierig was! Ek het geen ander wysigings aangebring nie. Ek woon in San Diego, en ek wonder of daar klimaataanpassings is.

As u bestanddele in gewig plaas, sal dit help?

Dit klink asof jy te min meel gehad het. Enige bakresep met volume in plaas van gewig, sal soms gebeur. Met die praktyk word u meer vertroud/instinktief oor die konsekwentheid van die deeg waarna u mik. Ek het dit altyd geweet, maar dit is jare gelede op die kookskool aan my bewys, en die verskil in gewig teenoor volume -metings is baie meer duidelik as wat ek voorheen gedink het. Ek het dit al verskeie kere gemaak, en alhoewel ek die konsekwentheid 'n paar keer effens moes balanseer, het dit 'n fantastiese resultaat geword.

Watter aartappelstysel ?! Ek het pas die deeg gemaak, en dit is in die vrieskas, maar nou is ek paniekerig omdat ek wonder of ek iets gemis het!

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Hallo Stacy, sy verwys na ons DIY GF -meelmengsel. Aartappelstysel is dus nie relevant as u meel vir alle doeleindes of 'n GF-versnit in die winkel koop nie. Hoop dit help!

Dankie vir die resep Dana. Die eerste keer het ek 'n groot porsie gemaak, 'n paar gekook, 'n paar gevries en 'n rukkie goeie koekies gehad. Ek was moeg met klapperolie en olyfolie, en die resultate was absoluut perfek. Gebruik ook macadamias in plaas van pekanneute. Dit is beslis my nuwe resep. Xx

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Ons is so bly dat u dit geniet het, Trin! Baie dankie vir die deel! xo

Die eerste keer dat ek hierdie resep gemaak het, gebruik ek 'n paar bruin piesangs op 'n laatmiddag kook, en bedek met volkoringmeel en organiese bruin rietsuiker. Die resultaat is 'n ongelooflike taai, vogtige koekie met 'n sweempie piesang en die meer goeie smaak wat bruinsuiker vir alles gee. Ek het nog nie die oorspronklike probeer nie, maar ek kan u vertel dat my vinnige en vuil weergawe die volgende middag heerlik was en verby was, so dankie, Dana !! Xxx

Dana @ Minimalist Baker sê

Hoe groot! Dankie vir die deel, Gabrielle! Wil u die volgende keer 'n beoordeling met u resensie gee? Dit is baie nuttig vir ons en ander lesers! xoxo

Is hierdie buisbaar? Ek sal graag 'n paar ontwerpe hiermee wil doen! Enige voorstelle oor hoe om te werk met oortollige vog uit die ontvriesing van die vrieskas sal baie waardeer word!

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Dit is moontlik, maar ons beveel aan dat jy die pekanneute fyn sny. As u dit probeer, hoor ons graag hoe dit gaan! Ons dink nie oortollige vog uit die vrieskas sal 'n probleem wees nie. Hoop dit help!

Sou ek aanbeveel dat die botter gesmelt of versag word as ek die klapperolie vir die veganistiese Miyoko -botter uitsit?

Ek het dit tot 'n T gevolg en dit het in een groot koekie versprei. Het u iets wat ek dalk oor die hoof sien? Die deeg was egter heerlik.

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Hmm te veel klapperolie moontlik? Hier is 'n paar ander moontlike redes vir die volgende keer!

Hallo! Ek het presies dieselfde met my gebeur (terwyl ek dit 'n paar maande gelede gemaak het, was dit perfek). Is die klapperolie veronderstel om gesmelt te word? Ek weet nie regtig waar ek anders kon verkeerd gegaan het nie en soms so 'n raaisel was: D

Alweer ek. Ek het vandag weer probeer om dit te bak (glad nie om myself te bewys dat ek * hihi kan bak nie) en terwyl ek gister metrieke gebruik het, het ek vandag my Amerikaanse vriendmaat gebruik en ek het opgemerk dat daar foute is in die metrieke maatreëls bedoel dit sal 'n ongemaklike gemors word as u daarby hou. Dit moet sê:
Kokosolie: ongeveer 200 g
– Meel: ongeveer 300g (NIE 80g nie!)
Ek het 1 1/2 piesangs gebruik en die geur kom perfek uit.

Ek het vergeet om die suiker te weeg, dit kan eintlik reg wees.

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Dankie dat u dit reggekry het, Anna! Dit lyk asof die meel beslis af was, so ons het die verandering aangebring.

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Een idee is dat as die klapperolie aan die begin warmer is, dit dalk langer in die vrieskas benodig? Hoop dit help!

meer 'n kok as wat 'n bakker sê

Ek het dit gemaak met 'n bietjie tuisgemaakte appelbotter (lae suiker bygevoeg) in die plek van die piesang! Die geur het nie so goed deurgedring as wat ek gehoop het nie, baie kaneel, kardemom, neutmuskaat en 'n tikkie naeltjie in die appelbotter, maar die tekstuur het steeds uitstekend gevaar! Ek het ook 'n halwe groentekorting en 'n halwe aardbalans gebruik. Ek was te min, in plaas daarvan om dit te vries en te sny, rol ek dit in klein balletjies, rol dit in kaneel en suiker en gebruik dan 'n pekanneuthalf om dit in die middel af te druk, en dit kom heerlik uit! Dankie! U resepte het vir my elke keer gewerk, selfs met klein aanpassings.

Dit klink na 'n wonderlike resep! Het u 'n idee hoe lank dit sou duur as ek van plan is om dit as kersgeskenke te gee? Dankie vir alles wat u doen.

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Ongeveer 4 weke in 'n lugdigte houer!

So Lekker! Ek het die resep gehalveer, so ek het baie metings gesien. Ek gebruik esdoornstroop in plaas van suiker, voeg 'n bietjie meer meel by en voeg toffie -stukkies by. Ek het hulle 'n bietjie ekstra dik gesny, so ek het dit langer gebak, miskien 'n bietjie te lank, maar ek moes myself weerhou daarvan om alles in een keer te eet. Ek het vanoggend geëet en ek hou baie van die knars en die toffieset. Verreweg my nuwe gunsteling kombinasie, Banana Toffee! Omdat die winkel Toffee gekoop het, is dit nie vegan nie, so ek noem die MB amper veganiese Banana Toffee Shortbread. Dit is 'n mondvol, maar so ook die koekies. Dankie vir so 'n wonderlike resep en vir so 'n wonderlike webwerf! Ek en my BFF verwys baie gereeld na eet.

Hoe lank kan die deeg lank in die vrieskas gebêre word?

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Hallo Trianna! U kan die deeg tot 1 maand in die vrieskas stoor.

OMG. Ek het hulle gemaak en hulle is net AWESOME. Ernstig .. Ek gaan nie meer broodkoek met botter maak nie. Hulle proe soos die hemel! Ek het sopas 1/2 koppie suiker gesit, want my piesang was baie ryp en soet en dit was perfek. Dankie vir hierdie resep :)

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Yay! Ons is so bly om dit te hoor, Francesca!

Ek het dit nou net gemaak en dit is heerlik! Ek het gegranuleerde suiker en meel gebruik. So lekker, ek weet dat ek dit nog vir jare gaan maak :)

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Fantasties! Dankie dat u u veranderinge gedeel het, Stephanie!

Het dit een keer gemaak en dit was ongelooflik. Ek het vanaand weer geëksperimenteer met klapperbotter in plaas van olie, en ek dink nie dit werk so goed nie :( Ek wou net die kop gee vir almal wat dit ook probeer probeer het (hey, botter + klapper lyk goed) pas hulle nie?). Hulle is nou in die vrieskas, so hulle sal opdateer as hulle uiteindelik bymekaarkom, maar dit lyk te krummelrig om op te hou

Kan u my vertel hoe lank dit duur as u 'n geskenk gee? Dankie, dit klink en lyk heerlik! ?

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Hi Laura! Dit behoort ongeveer 4 weke in 'n lugdigte houer te hou!

Baie dankie, ek kan nie wag om my bakkie aan te pak nie! ?

Nog 'n vraag, weet u of ek dit nog so lank kan hou as ek dit met klappersuiker vervang?
Lx

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Ek het dit net uit die oond gehaal en moes een proe terwyl dit afkoel. Hierdie is so goed. Myne het eintlik gelyk soos die prentjie, maar die rande is minder bruin. Hulle is hard aan die buitekant, maar sagter aan die binnekant. Ek gebruik bobs rooi meulens, glutenvrye meelmengsel en klapperbotter met grondbalans, want my klapperolie is heeltemal vloeibaar. Ek het hulle ongeveer 1/4 duim ruimte tussen elke koekie gegee, en hulle het so baie versprei. Ek wil my vrieskas in voorraad hou as ek 'n geselskap het. Perfek saam met tee of koffie.

Hi! Ek is van plan om dit môre te maak. My huis is warm, so my klapperolie is heeltemal vloeibaar. Ek het gesien dat iemand sê dat koekies nie so uitkom nie. Enige wenke? Ek het wel klapperbotter met grondbalans, maar omdat dit stewig is, is ek geneig om te veel te gebruik as ek dit in 'n maatbeker gooi.
Is 1 koppie klapperolie gelykstaande aan 1 koppie klapperbotter, aangesien die botter dikker en stewiger is?
Is daar ook versiersel of ryp wat lekker smaak op hierdie koekies?

Ek het jou resep by 'n Facebook -vriend gekry en besluit om dit vandag te maak.
Hulle is heerlik :-)
Dankie!
:)

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Hi! As ek 'n vanielje -weergawe wil maak, slaan ek net die piesangs oor? Baie dankie!

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Ons het dit nie probeer nie, maar dit behoort te werk. Miskien moet u nog 'n bietjie klapperolie byvoeg, maar begin met 1 koppie en kyk hoe die konsekwentheid daarvan is!

Ek probeer gewoonlik heuning vir suiker as ek kan, kan u in hierdie resep heuning, of sou dit te veel vloeistof wees?

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Ja, ek sal waarskynlik die vloeistof in die algemeen verminder as u heuning wil byvoeg!

Hierdie lyk so lekker. Het u 'n gewone veganiese broodkoekresep sonder neute of piesangs? Dit hoef nie GF te wees nie. Ek sal 'n wonderlike veganistiese weergawe van die tradisionele Skotse broodkoekie geniet. Dankie!

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Hi Amy! Nog nie, maar ek sal dit by ons resepte -versoeklys voeg!

Myne smaak goed, maar is hard soos biscotti. Is dit normaal? Ek volg die resep

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Hulle het 'n bietjie biscotti -smaak, ja!

Ek is mal oor enigiets wat piesang is, en ek is mal oor kortbroodkoekies, so dit was 'n pasmaat wat in die hemel gemaak is! Ek was mal daaroor !! Super eenvoudig om te maak en perfek knapperig en soet!

Ek en my dogter is verlede jaar gediagnoseer met coeliakie, wat die bakkie van koekies 'n hartseer ding gemaak het. Sy is ook vegan.
Hierdie koekies is AMAZING. Ons is lief vir hulle. Hulle het 'n smaak en konsekwentheid asof hulle vol botter is. Wonderlik. Ons gebruik okkerneute in plaas van pekanneute, want ek het vergeet om pekanneute te kry. Die plaasvervanger was heerlik.

Dit is 'n fantastiese resep en ek het hierdie webwerf besoek omdat my dogter (vegan) baie wonderlike resepte hier gevind het. Sy kom vanaand huis toe vir die Kersvakansie en ek wou iets maak wat sy kan geniet. Ek sou nie een ding aan hierdie resep verander nie, en daar is geen rede om dit selfs te etiketteer nie. Ek sal dit saam met al die ander lekkernye op my koekiebord sit. My oond moet baie warm wees. Ek het hulle net ongeveer 15 minute gebak tot by die punt waar hulle effens bruin aan die kante was.

Hallo, moet die klapperolie tot room of meer gesmelt word. Stewig soos in u veganiese tertkorsresep? Kan nie wag om hierdie te maak nie! Hoe lank hou hulle? Ek mag dit as vakansie geskenke stuur.
Ek het gister jou veganiese brownies en veganistiese tertkors gemaak, bot is ongelooflik! Dankie.

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Hi Mia! Die klapperolie moet meer 'n vaste stof wees, dus hoef jy nie die klapperolie te smelt nie! Dit behoort ongeveer 4 weke in 'n lugdigte houer te hou!

Ek het 'n versoek van my seun gehad om piesangkoekkoekies te maak soos hy onthou toe hy jonk was. Hy is nou 31. 'N Onderneming hier in St. Louis wat vroeër was, 'n heerlike handelsmerk, het 'n piesangkoekie gemaak wat in sjokolade gedoop is. Dus het ek dit gemaak en die agterkant in donker sjokolade gedoop. OMG … so goed!

Hierdie lyk wonderlik! Hoe sou u die proses verander om 'n broskoekvorm te gebruik?

Hierdie resep lyk so wonderlik, ek wil dit regtig probeer, maar sou jy dit eerder kon gebruik om hawermeel te gebruik? Dankie

Myne het ook uitmekaar gebars toe ek dit sny. Dit werk om dit in 'n 9 x 13 -vorm te druk en dit te bak. Soos met ander broodkoekies, sny dit in vierkante as hulle nog warm is. Geen verkrummel nadat die gebakte koekies afgekoel het nie.
Ek het die piesang gemeet, eerder as om net 'n klein een te gebruik. Miskien is 1/3 koppie nie genoeg vog nie?
Ek het mini-sjokoladeskyfies in plaas van neute gebruik.
Ek het 'n glutenvrye versnit met 'n sterk smaak in die winkel gekoop, en die smaak was nie sag nadat ek gebak het nie. Be sure that you like the taste of your flour before making these cookies because they are mild and won’t mask anything. Am looking forward to trying them again with a better flour mix.

This recipe looks delicious! Do you think it would work with spelt instead of all purpose flour?

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Hi Winnie! Check other’s comments as they didn’t seem to have much success with spelt.

Hello, I am new to your website and make your banana bread granola every week! I would like to try this recipe and was wondering if you cream and blend the first few ingredients by hand or with a mixer? Thanks in advance!

These are excellent! I decorated them with some colored sugar sprinkles for the holidays. Dankie!

Hi! I’ve made these many times and they always turn out perfect. This year I have a ton of people to bake for and I’m wondering if these can be frozen either before or after baking, or even just refrigerated for a few days? Dankie!

Dana @ Minimalist Baker sê

I would cut and freeze, then bake!

I baked in a 9 x 13, cut while still warm and then packed them into a freezer container after they cooled, then froze them and it worked perfectly!

WOW, my daughter and I made these yummy biscuits last night as a tester for Christmas day – we finely chopped some extra pecans and sprinkled them on top just before baking, Soooo delicious…..thank you for sharing your amazing recipe!

I know I am really late to the post. I was looking for a quick cookie recipe and searched your site because I love it and your cookbook. I was worried they would not turn out because the comments using spelt flour were not positive. However, I used 1 1/2c cups flour (I only did half the recipe just in case) and I did not add nuts so my son could take them to school. Everyone else was the same except half the amounts. As all your recipes they turned out amazing.

I will be making the full amount with nuts over Christmas.

Thanks again for all your amazing recipes.

I made these last night and brought them into work and they were a hit with the anti-shortbread folk!
I can’t stop myself from eating them.

I have made these cookies twice. Absolutely delicious but the second time (when I used Coconut Oil) the oil oozed out during coking and the cookies were like little bricks – impossible to bite. I think it must be because of the quantity. Can you tell me what the weight of Coconut Oil to use please because I live in the U.K. and use weighing scales and a pint measuring jug for liquids. I have a conversion chart but it doesn’t always seem to work Many thanks.

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I believe 1 cup coconut oil weighs 200g! Hoop dit help!

Thank your I so much. I will try it again tomorrow

These are one of my new favs!
They are incredibly easy and delicious. My family loves them! Thanks so much for this recipe!

I made these and they’re delicious! I couldn’t really taste the banana (I didn’t measure 1/3 C, just used a small/medium banana but next time, I’ll properly measure) as the coconut flavour masked it I think but it was still super yummy! The texture was perfect! I baked half of it two nights ago and kept the other half in the freezer and baked them just now after letting it thaw a tiny bit. Turned out great! Next time I’m going to try a lemon-y version!

I made these and added walnuts almonds and cherries, they’re delish and went down brilliantly at my fundraising bake off! The next batch is getting made tomorrow, and I can’t wait to eat them all :) Thank you for sharing another great recipe!

The recipe looks fab!
I am planning to make these next week, but as a friend has nut allergy I was thinking of using some sort of seeds. I am torn between pumpkin and sunflower. What would your professional advise be? I am open to other non-nutty suggestions :)

Thanks for the deliciousness

Can you use rice flour instead of all purpose flour?

Your brain is phenomenal! I follow you on Pinterest and always get excited when I select a recipe and see your web address, as your recipes are always spot-on! Cants wait to try your shortbread, yum. Blessings as you continue to create great recipes

I tried the recipe as suggested, and the dough would just not stick together. I used regular flour. Any troubleshooting suggestions? They look amazing, and I’d like to try again.

Mine came out flat as paper, What the heck happened.

I made these cookies,with half butter & half coconut oil. They are so good! I don’t really miss bread anymore, being gluten free, but I do miss cookies. Dankie vir die resep!

Haai! So I made these at Christmas and they were absolutely amazing! And I finally got around to making some more this evening, but with sprouted spelt flour, and they totally melted and flattened and im really sad because I really want it to work with spelt! Het u enige voorstelle? Like maybe use less coconut oil?

Hey so I just thought id share that I went ahead and used 3/4 cup coconut oil instead of the full cup with the spelt flour and it was a delicious success!

Can I substitute pecan for almonds instead?

Dana @ Minimalist Baker sê

Thank you they turned out amazing all my co workers at the cake shop love them ?

hi! me and my family love your idea and this cookies! i have already made this recipe 100times(gf flour too) since i found it.
i have a question,is it okay if i use maple syrup instead of regular sugar?
thanks.

Dana @ Minimalist Baker sê

I don’t think that will work, but if you try it, let me know!

Hi Dana and happy new year!
I don’t have gluten free flour as I don’t have a gluten intolerance but I would soooooooooo love to make these. Can I sub whole wheat pastry or spelt flour you think with similar results?
Looking forward to more recipes from your fantastic blog. Thanks as always!

Dana @ Minimalist Baker sê

Hmm, I haven’t tried that! If you do, let me know. I think spelt would be best.

Sjoe! I never leave reviews, but I HAD to! These are so incredible. They mixed up perfectly, sliced easily and tasted heavenly. I made them for a party and the leftovers (there weren’t many!) were great with coffee. This recipe is a keeper.Five stars!

Really delicious article! ) I really love your photos. Is it iPhone only or are you using a specific camera?

I also made a chocolate chip cookie dough recipe, let me know what you think about it.

Dana @ Minimalist Baker sê

Dankie! See our camera bag here.

Sjoe! Heerlik! What a great recipe! I can’t wait to serve these to my mother. I just baked off a couple of them now and I’ve cut and frozen the rest to bake fresh next week. Super yummy! Admittedly, I didn’t go GF and just used regular flour, but I’m sure that would be good too.

Dana @ Minimalist Baker sê

So great! Thanks for sharing, Mandi!!

These cookies are so good, I mean SO good. Like go to bed dreaming of them and wake up make yourself a cuppa coffee dunk yourself a two or three or (more??) of them good cookies. I made these with regular flour and added just a smidgen of almond extract (to increase the probability of them tasting exactly like the cookies grandma used to make) they are SPOT on. Like another reviewer said, whaaaaat there’s no butter in these. Dana this recipe is flawless, simple, easy and so delicious! From one (hungry, lazy, very pregnant) minimalist baker to another…thank you. I can’t wait to try it with the gluten free flour to surprise some friends of mine.

Dana @ Minimalist Baker sê

So glad you like them, Diana! xoxo

Ohhh wow, a HUGE thank you, I have a friend who has so many food allergies that he is pretty outdone when it comes to treats, and he has always loved shortbread, and with this recipe, it is a miracle everything in it, he can have, I am going to make him a batch for Christmas and surprise the heck out of him! :-)

These are amazing! I made them for a gourmet cookie party. Used a slight pinch of cardamon too. They are my new favorite holiday cookie to bring to events.

I wanted to say that your creativity is cooking and baking is superb. Thank you for uploading your recipes in grams for us in Europe-especially. Love your website.

Dana @ Minimalist Baker sê

Natuurlik! Thanks for sharing and saying hi!

Can I use whole wheat flour instead? Would the consistency change?

I made these this morning, but I added cashew instead. I only got compliments :)

“What do you mean there is no butter in this? It tastes like it has butter”

Eat them slightly warm or with a coffee…

Great flavor. I substituted Almond Flour and also honey for the sugar. I was so excited for the loaf and after 12 minutes I went to check on them in the oven and all the little cookies merged to become one big cookie. Not sure what caused this to happen but still delicious!

I made these for my boyfriend who has a dairy allergy and does not eat gluten, they are now his favourite! Dankie!

I made these last night as a gift for my boss. PHENOMENAL. I couldn’t really taste the banana but, I would be lying if I said that bothered me. The flavor was just delicious and the texture … *swoon*

I didn’t freeze the dough because I was doing a million other things in the kitchen. Instead, I just scooped out the dough, placed parchment over the top of the balls, and flattened each cookie with the back of a cup. I think freezing and slicing would probably be easier – at the very least, you’ll get less coconut oil on your hands. LoL

I had extra cookies after packaging the gift and let my friends – who don’t care about vegan, gluten-free, etc. – try them and they all loved them!

This recipe is definitely a keeper and I can’t recommend it enough! <3

Dana @ Minimalist Baker sê

Wonderlik! thanks for sharing, Yvie!

I made these last night after watching The Great British Baking Show and getting an irresistible urge to bake cookies. I only made a little less than half the recipe (didn’t measure anything too precisely) because I’m really trying to limit my sugar intake as much as possible and don’t need 30 cookies around the house.

I used coconut sugar for the sugar, and almonds instead of pecans because that’s all I had. My dough was probably a bit wetter/more oily than it’s supposed to be, but it firmed up in the freezer in just a few minutes. I thought they would flatten out when I baked them because the dough was so moist, but I figured I wouldn’t mind that one bit–after all, I just wanted a quick cookie fix, not a perfectly beautiful confection. But they didn’t flatten at all, kept their shape perfectly, and are positively scrumptious. I smeared a bit of natural no-sugar-no-salt peanut butter on top when finally eating one, which took it to a whole new level.

And for those wondering, they are still crispy today! Thanks for another great success, Minimalist Baker!

Dana @ Minimalist Baker sê

Wonderful!! Thanks for sharing, Deese!

One of my kids doesn’t have banana so I put an egg in it. I might try two next time. It totally fell apart. I was a bit sceptical with the amount of coconut oil but wow! Those are perfect-shortbread-tasting-crumbs!

Can you omit the pecans? My boyfriend has a nut allergy so I tend not to eat them myself!

Greetings from Singapore. I’m Izan and new to your blog.

You’ve amazing recipes! And, I can’t wait to try out your recipe for Vegan & Gluten-free Peanut & Banana Shortbread.

Because I’m crazy over nuts, I’m hoping to substitute the 2-1/2 cups of gluten-free flour or at least half portion of the flour portion with almond grounds? Do you think this will work?

Dana @ Minimalist Baker sê

Thanks Izan! So glad you found us. I’m not sure on making that substitution, but I think you could get away with it, especially since you were only thinking half. I wouldn’t go beyond that! Let me know how it goes!

Sjoe!! Just baked these cookies – followed recipe except used half coconut oil and half Earth Balance. These are ahhhmazing and I will be making them again soon. Thanks so much for a wonderful cookie recipe. :)

Made these on the weekend, and used coconut sugar (didn’t have any other kind!). They turned out beautifully, a bit darker than yours, but delicious just the same. Thanks for another great recipe.

Dana @ Minimalist Baker sê

Wonderlik! thanks for sharing!

I was so excited to try these. But it didn’t work out so well. My mixture just would not stick. Eventually I wrapped it into a roll with glad wrap thinking maybe once they had been in the freezer it would bind. But no- as soon as I started cutting, all just kept crumbling. Baked what I could mold with my hands and decided that I can use it as a crumb over cooked apples maybe?

If it’s not binding- should we try add more banana or oil?

Dana @ Minimalist Baker sê

So odd! I haven’t heard of anyone else having this issue. Did you change any ingredients?

I am having the same problems. It totally crumbled when I cut the roll. Very sad.

Made these today December 14, 2016, but they crumble when I start to cut them. Enige voorstelle?

Just made these with my girls, 6 and 8. We replaced the sugar with coconut sugar, used vegan butter and 2c regular all purpose and 1/2 cup whole wheat pastry because that’s what we had in the pantry. They gobbled them up and I had to stop myself! So goed! (5 star)

Cookies in the oven right now! I don’t know if I didn’t add enough flour, didn’t let them harden enough in the freezer, or if I used Earth Balance for the butter portion – but they flattened out more than I expected. I bet they are still going to taste really really good!

My daughter loved the first batch… I’m making a second batch and realized I must not have put enough flour in the first… they are coming out much better – either way – BIG HIT!

Dana @ Minimalist Baker sê

Oh great! Thanks for sharing Lisa!

I just made these (replacing the pecans with walnuts) and they are insanely good! Thank you so much for sharing. I think I just found my new favorite cookie. Now I will attempt to not eat them all in one sitting.

These are amazing and so easy to make! I can’t even count how many times I’ve made them, and they’re always a hit. I’ve made them for church, a tea party, my dad, and anytime I need a fabulousimpressive vegan dessert! I always use coconut sugar for these mmm…. every one of your recipes I’ve used turns out amazing. I don’t know how you come up with these recipes but please keep it up!! Keeps me busy baking (and eating ha!). And I direct folks here when they want to find delicious vegan recipes.

Although I’m just one of those many people who already commented to tell you these cookies are delicious, I just had to tell you myself that I love these shortbreads like I loved those English shortbreads when I was a child – or more! I never could imagine it was possible for me to make such delicious cookies – thanks to your recipe! Thank you so much!

Dana @ Minimalist Baker sê

So wonderful! thanks for sharing, Yvonne.

These cookies were my first MB recipe – and they’re just as good every time I make ’em. I use regular AP flour and closer to 1/2 cup of banana (medium size banana) because that’s what I keep around the kitchen. YUM.

Dana @ Minimalist Baker sê

So great! Thanks for sharing, Katie!

The kids and I made these last night! WOW – this may be the best cookie dough ever – I had to force myself to get them onto the sheet and in the oven. I used earth balance and the GF flour blend you have on your site. Fantastic cookie!

These look so delicious and perfect for my mom who is allergic to so many things! Can you make the dough a day ahead and refrigerate it until using? Or refrigerate it and then freeze for the few minutes before using? Dankie!

Can one use Oat Flour as a flour substitute?

Dana @ Minimalist Baker sê

I don’t think so, but if you give it a try let me know how it goes!

dana, you’ve done it again! i only use quality ingredients and love to experiment in the kitchen, which can be pretty spendy if i experiment with the wrong recipes! every single recipe i’ve tried of yours has turned out great and these are no exception. these cookies are incredible and the flavor is perfect, and they melt in your mouth. i’m not sure how they seem so “buttery” flavored (maybe the pecans?) but they are reminiscent of childhood christmas shortbread happiness. i melted my coconut oil completely which made for a bit of quick handling to get it into a tube shape on the parchment, but it was doable, and they are more of an oval than a circle, but who cares. :-) i froze them for 45 min and then sliced them with a very sharp knife. also, i only had about a cup left of trader joe’s gf all-purp, so used bob’s red mill gf all-purpose for the rest with no problem. i’ve read that brown rice flour was actually traditionally used by the Scots for shortbread cookies, so i’ll try that next. maybe tomorrow in fact. :-) you can bet i will be one of the first to buy your cookbook when it comes out in print! love the minimalist esthetic, the healthy lean, and the yum factor all rolled into one simple package. great work, friends!

These turned out great! Using Coconut oil instead of vegan butter made them especially good. When I’ve made cookies with too much vegan butter there can be an off aftertaste.

I ended up using almonds instead of pecans and they were as tasty as ever.

My husband loves his grandmothers shortbread recipe with real butter and wheat flour and it makes him so sick now. I try this one and he loved it. Better the next day!!
Do other fruits work?
I was thinking a bit more cinnamon with apple sauce and walnuts would taste like apple pie or maybe with pumpkin.

Also, I don’t have any organic cane sugar but I do have coconut sugar – would i be able to use this? :

Hi there!! Really hoping to make these for my sisters birthday next Tuesday, they look absolutely fantastic!! Just wondering, do you think I could sub in whole wheat plain flour or will I need to go out and buy some unbleached all purpose flour? Sorry, I’m new to baking!! Thanks so much for the lovely recipe :D

super easy to make and they are SO good!!

Dana @ Minimalist Baker sê

Yay! Thanks for sharing, Kayla!

Just made these, they haven’t had time to cool completely but they seem to be absolutely delicious. I did half earth balance and half coconut oil because I don’t like the taste of coconut and they flavor is spot on. I also dipped half the cookie in chocolate and it’s awesome.

Can we use coconut sugar in place of granulated sugar ?
Are you using a blender for this recipe or is this done by hand?
Your recipe doesn’t explain in detail.
I also read someone’s post about their cookies not turning out, they said it was a disaster….
I will attempt making these but thanks for explaining that we are NOT supposed to melt the coconut oil.

I do have a suggestion though for your website.
I would love to see a video on how to make your recipes, like a tutorial:)

Now that would be awesome!!
Dankie

I melted the oil, and they still turned out nice.

These look so good! I’m going to try adding the contents of a chai teabag to make them more Christmassy.

What is the best way to store these so they keep their crispiness and don’t get soft within the next day as most vegan cookies do?

Dana @ Minimalist Baker sê

These stay crisp! I’d say put them in a tupperwear COMPLETELY COOLED and then put a lid on but don’t seal it.

Hi,
My name is Alex, I love your writing style about pecans

Just made these today for my son’s preschool event. Extremely easy and delicious! The cookies were gone in minutes!

Dana @ Minimalist Baker sê

it was easy to make and bake with kids! I had really fun time with my cousins! thank you so much for this recipe

I am really happy with the way these cookies turned out. They puffed up just a little bit, are moist but slightly crunchy. Heerlik.

I just made these and they turned out perfectly! I used gluten-free brown rice flour and baked for 20 minutes. Sooooo delicious :) I was just curious if they should be kept in the fridge or at room temp? Are they freezer-friendly?

Thanks for such a delicious recipe!

I just tried this recipe and it was a disaster. I followed every measure and the batter came out like a pancake batter there was no rolling it to a log step because it wasn’t possible.

Dana @ Minimalist Baker sê

Was your coconut oil melted? It’s best if it’s hard…That was probably the issue.

I just tried this recipe and was so hopeful they would look just like yours. I followed every ingredient and measurement, but when it came to rolling it up into a log…it just crumbled. I couldn’t get it to stick together. I placed it in the freezer, but still not luck. I ended up adding water to the mixture. I was able to keep it from crumbling, but the end product didn’t look anything like yours :(. Could it be that my flour was too old? PS…they taste pretty good, so not a total waste.

Dana @ Minimalist Baker sê

That might be it. It’s hard to say and this is the first comment I’ve heard having trouble with texture. Try fresher ingredients next time! Sorry I couldn’t be of more help!

I made these yesterday – my first attempt at making shortbread cookies. Hulle het perfek uitgekom. I brought them to work and everyone who tasted absolutely loved them. I didn’t have pecans so I substituted for macadamia which complemented the flavor profile beautifully.
Thank you for sharing your fantastic recipes, love your website!!

There is now a vegan colleague in my life, although she is not gluten-free. Can I use regular flour to do this, or will it mess with the banana shortbread juju?

Dana @ Minimalist Baker sê

It should work fine! I just preferred the texture the GF flour gave :D

Can you make these with coconut or almond flour instead of regular flour? Not worried about GF, just doing a paleo challenge, and these look outstanding.

Dana @ Minimalist Baker sê

Perhaps a mix of the two would work. Not sure though! Let me know if you give them a try :D

These look sooooooo good. I wanted to make them for someone who is GF, dairy free, and cane sugar free. I was wondering if you substitute the cane or granulated sugar with anything else? I look forward to your ideas. :->

Dana @ Minimalist Baker sê

Haai! I just tried the recipe and made a sugar free version with stevia – by adding 1/3 cup of mashed banana (just a small piece of a fruit) and 1/3 teaspoon of stevia. Turned out very good! Thank you for the ideas

Ruth – are you familiar with a product called WheyLow http://www.wheylow.com? Don’t believe it has any cane sugar. Has lactose (milk sugar) and fructose I think. All natural product, low glycemic index, 1/3 the calories of cane, bakes like cane and tastes great!!

These are AMAZINGLY delicious and unbelievably EASY.
I used Pamela’s Gluten Free Baking and Pancake Mix.
I will definitely be making these again….. soon :-)

Thank you for sharing this great recipe!

Made two batches last night – both using spelt flour but only one with pecans (not all my family likes them). They TOTALLY did not turn out like shortbread! They spread out and are very soft. :/ But they are still totally yummy. Besides the minimal changes above, I followed the recipe. Ideas? I LOVE shortbread so would love to try these again. Dankie!

Dana @ Minimalist Baker sê

Must be the spelt flour! Not sure otherwise what would’ve happened. Glad you still enjoyed them, though!

Mine also spread – I used all purpose flour & hazelnuts…nothing majorly different.
Ive just taken the rest of the dough and added about a cup more flour – ill see what that does to it.
I have a feeling i over mixed the dough :(
Still tasty AF though :)

I made these yesterday and they are awesome! Easy to make, scrumptious taste, and excellent crispy shortbread texture! Dankie vir 'n wonderlike resep!

Here are some tweaks I did (for healthiness) if you’re interested: I reduced the fat to 3/4 cup, reduced the sugar to 1/4 cup (coconut sugar), and added an extra 1/3 cup mashed banana to make up for the missing fat and sugar. Dit het puik gewerk! I had to cook them a bit longer with the extra banana (25 or 26 min), but the texture and level of sweetness was perfect for me. For flour, I used a mixture of oat flour, white rice, and tapioca (1.5 c oat, 0.5 c rice and 0.5 tapioca), [no binding agent] and they were definitely very sturdy.

I think these are my new favorite cookie – I will be making another batch very soon!!

Super Duper awesome. So quick and easy to make and taste is incredible. Thank you so much!

Lisa @ Simple Pairings says

I love classic shortbread. Simple and humble, but so satisfying. Your banana/coconut take is so intriguing! Perfect for summer. Pinned.

Amanda - A Cookie Named Desire says

This cookie owns me. Right now, I am trying to come up with an excuse to leave work early so I can make these right now!

Dana @ Minimalist Baker sê

haha, I hope you get to! So heerlik.

Hi, I love your recipes! You are my go too for healthy recipes. How would you substitute the sugar with? Is it possible or would it change the consistancy too much? Dates, agave?

PS Didn’t know you lived in KC, I use to live there. I love the city and all the local businesses.

Dana @ Minimalist Baker sê

Haai daar! Groot vraag. I would recommend maybe coconut sugar? Dates would likely be too sticky and agave would make it too runny. Hoop dit help!

Do you think that maybe the coconut oil might offset the stickiness of the dates? I might need to try it. Dates have such a wonderful flavor.

What would happen if you made these without the banana?

These are in the oven! Sooooo easy to make! I LOVE your simple receipts! This current batch will be lovingly shared with my friend who is going through a rough time,but my hubby also gets some….me too of course!

Made these yesterday, and rest of the family loves them! My Father (ever the sceptic about anything vegetarian/vegan) proclaimed these to be delicious and “like eating banana bread except in cookie form.” Can’t wait to make these again!

These little guys are in the oven as we speak. Dana your recipes are the best.

Dana @ Minimalist Baker sê

Ah, thanks Heidi!! xoxox Let me know how they turn out.

I see you replied earlier about the xanthan gum question, but your link to TJs doesn’t actually have an ingredient list that I see.

Is there a binder (gums or whatnot) in Tj’s GF APF mix? Any idea if we can use a homemade all-purpose GF mix that doesn’t have a binder in it?

Dana @ Minimalist Baker sê

This is what I found! INGREDIENTS: whole grain brown rice flour, potato starch, rice flour, tapioca flour

One more question, if you don’t mind! How do you measure flour? Do you scoop/sweep (which ends up being more by weight) or lightly spoon into a cup, then scrape the excess off (leading to less weight)?

Dana @ Minimalist Baker sê

I made these yesterday and I had to stop myself from eating more! They’re soooooo goooooood! My mom even brought some to work! XD Thanks for this wonderful recipe!

Dana @ Minimalist Baker sê

haha, sorry to tempt you! but glad you liked them, Jasmin! xo

Dana @ Minimalist Baker sê

Sjoe. Didn’t know short bread could be vegan until this moment. Impressive, friends, very impressive.

Dana @ Minimalist Baker sê

Just made this today and absolutely delicious and so easy to make. Its a fool proof recipe as I always have bad luck with cookies. Thank you for this recipe :)

Dana @ Minimalist Baker sê

In the first picture, there is a little pecan in the top left cookie that looks like a heart. :) I love banana everything so this is right up my alley.

I correct myself…top left cookie on top of the white parchment paper.

Dana @ Minimalist Baker sê

thanks Katy! You’re too kind :D

I tried to make gluten free shortbread once…like, 5ish years ago…and it was a DISASTER. These look absolutely spot on texture-wise and I bet they taste amazing with the banana-coconut oil-pecan trifecta.

Dana @ Minimalist Baker sê

try this version, Cindy! I know you’ll nail it. You are Hungry Girl Por Vida, after all D

Millie | Add A Little says

Love how you used coconut oil for this rather than vegan butter! Also, I’m a sucker for anything banana pecan – yum!

Dana @ Minimalist Baker sê

coconut oil > butter :D I try to swap it whenever I can! Glad you agree.

i love love the look of these shortbreads. so perfectly crumbly and pretty1

Melissa @ Nourish By Melissa says

Put banana and shortbread together….and you’ve got me hooked! Going to make this asap!

reading my mind! I was just about to look if you have something like that on your blog :))) can’t wait to make them!

Dana @ Minimalist Baker sê

haha, nice! Let me know how it goes if you try them, Andie! (adorable name by the way)

sure will! I’ll tag you on instagram like last time ) I’m mici_angora

Dana @ Minimalist Baker sê

Molly @Doughvelopment says

Such a great flavor profile for cookies!! Also loving the bright and cheery photos!

Banana pecan shortbread is a combination I’ve never heard of before and I wonder why because these look and sound amazing!! I use a mortar and pestle to “chop” my nuts, too. So much easier than pulling out the food processor or doing it by hand.

Gwen @simplyhealthyfamily says

Gorgeous! These are just screaming to be dunked in my tea. )

I absolutely love shortbread. I’m curious/excited to try it with the coconut and banana. They look delicious!

Averie @ Averie Cooks says

I’ve never heard of or would have ever thought of banana shortbread in a million years! love that it’s subtly coconut-y, too! Pinned!

Dana @ Minimalist Baker sê

Thanks, friend!! Those cream cheese white chocolate cookies of yours? OMG

Can’t way to bake batches of these!

Debra @ Worth Cooking says

These look great :D. Does the AP GF mix need to have xantham/binding? My guess is yes since you have no other binding ingredient really, but wanted to check.

Debra @ Worth Cooking says

I grind my flours/make my blends so need to know.

Dana @ Minimalist Baker sê

I cannot wait to make these. Banana + shortbread two of my favourite things!!

These look amazing, I’ve been experimenting with vegan baking recently but I’d written off shortbread, foolishly thinking that they were all about the butter. Coconut oil is a great substitute, I can’t wait to try it, unfortunately my OH hates banana, so I’ll have to keep them for my friends or maybe I’ll try apple sauce.