Print Recipe
Copy LinkBanana Oat Shortbread Cookies
Servings: makes 20 cookies
Total Time: 45 minutes
Ingredients
2 ripe bananas
8 TBSP unsalted butter, softened at room temperature
2 cups oat flour plus a little extra*
Directions
1. Preheat oven to 350°F.
2. In a large mixing bowl mash the banana very well. Add the butter and stir vigorously until well combined. Stir in the oat flour until well combined and a dough is formed. Cover and refrigerate for 15 minutes.
3. Lightly flour your work surface and roll the dough out into a rectangle roughly 6-inches by 10-inches and 1/2-inch thick. Cut the dough into strips roughly 3-inches by 1-inch and place on an ungreased baking sheet. Prick several holes on the top of the cookies using a fork. Bake in the preheated oven for 20 to 25 minutes or until edges of the cookies begin to brown.
4. Set cookies on a cooling rack to cool for 5 minutes before serving.
2. In a large mixing bowl mash the banana very well. Add the butter and stir vigorously until well combined. Stir in the oat flour until well combined and a dough is formed. Cover and refrigerate for 15 minutes.
3. Lightly flour your work surface and roll the dough out into a rectangle roughly 6-inches by 10-inches and 1/2-inch thick. Cut the dough into strips roughly 3-inches by 1-inch and place on an ungreased baking sheet. Prick several holes on the top of the cookies using a fork. Bake in the preheated oven for 20 to 25 minutes or until edges of the cookies begin to brown.
4. Set cookies on a cooling rack to cool for 5 minutes before serving.
Notes/Tips
*If you don't have oat flour you can make your own by pulsing old fashion rolled oats in a food processor until it's a fine powder.