Chocolate Pecan Shortbread Cookies (Vegan + GF)

Chocolate Pecan Shortbread Cookies (Vegan + GF)
Chocolate Pecan Shortbread Cookies (Vegan + GF)

Say good day to crispybuttery shortbread cookies studded with pecans and darkish chocolate (swoon!). These cookies are our vegan and gluten-free twist on Alison Roman’s legendary Salted Chocolate Chunk Shortbread Cookies and (much like Alison’s), they’re too good to eat only one!

Merely 7 substances and easy strategies stand in your technique. Seize your mixing bowl and let’s bake, mates!

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Vegan butter, gluten-free flour blend sea salt, pecans, dark chocolate, vanilla, and cane sugar

These easy, scrumptious shortbread cookies are made with merely 7 substances that you just merely attainable have in your kitchen right now: (vegan) butter, cane sugar, vanilla, gluten-free flour mix (or all-purpose flour if not GF), sea salt, chocolate, and pecans!

Hand mixer in a bowl of creamed vegan butter and cane sugar

First, we cream the butter and sugar till mild and fluffy. Then we add the remaining substances to type a dough and stir in chopped pecans and chocolate.

Pouring chopped pecans into a bowl of cookie dough topped with chopped dark chocolate

Subsequent, we roll the dough correct proper right into a log form, which makes for a simple slice-and-bake cookie with a typical shortbread look.

Slicing a log of shortbread cookie dough

To confirm a crispy, flaky texture, we let the dough chill all through the fridge for a bit prior to slicing then baking till the cookies are merely golden on the perimeters.

The hands-on time for this recipe may presumably be very minimal, nonetheless there’s a little extra ready left. Let the cookies cool for about 10 minutes after popping out of the oven (to firm up), after which it’s showtime. Put collectively for major deliciousness!

Cooling rack with vegan gluten-free dark chocolate pecan shortbread cookies

These cookies would possibly merely flip into your new favourite! They’re:

Crispy
Buttery
Flaky
Nutty
Chocolate-studded
Simple to make
& Too good to eat only one!

Ship them to journey events or cookie swaps, or keep them all through the freezer (as dough or cookies) to satisfy cravings quick.

Additional Crispy, Shortbread-Kind Cookies

Should you do this recipe, inform us! Depart a remark, price it, and don’t overlook to tag {{a photograph}} @minimalistbaker on Instagram. Cheers, mates!

Picking up a shortbread cookie from a stack of more cookies

Keep in mind: recipe up to date 12/20/2024 to take care of reader components with dough being too dry/crumbly.

Chocolate Pecan Shortbread Cookies (Vegan + GF)

Vegan + gluten-free shortbread cookies studded with darkish chocolate and pecans. Merely 7 substances required for these crispy, flaky cookies impressed by Alison Roman’s legendary Salted Chocolate Chunk Shortbread!
CreatorMinimalist Baker
 Print SAVE

Holding up a vegan gluten-free chocolate chip pecan shortbread cookie
4 from 5 votes
Prep Time40minutes 
Prepare dinner dinner dinner Time15minutes 
Full Time55minutes 
Servings (Cookies)
CourseDessert
DelicaciesGluten-Free, Vegan
Freezer Good1 month
Does it keep?2-3 Days
Stop your present from going darkish

Elements

  • 1/2 cup salted vegan butter*, softened (we used Miyoko’s // dairy butter would work if not vegan/dairy-free)
  • 1/3 cup cane sugar* (guarantee pure for vegan-friendly)
  • 1/2 tsp vanilla extract
  • 1 heaping cup MB 1:1 GF Mix (1 heaping cup = 1 cup + 2 Tbsp // see notes for all-purpose flour*)
  • 1/4 tsp sea salt
  • 1/3 cup darkish chocolate, finely chopped (we like Hu Kitchen Simple)
  • 1/3 cup uncooked pecans, finely chopped

Directions

    • Preheat the oven to 350 ranges F (176 C) and line a baking sheet with parchment paper.
  • In a medium mixing bowl, cream the softened butter with the sugar utilizing an electrical hand mixer (or a whisk plus some elbow grease) till mild and fluffy — about 1 minute. Add the vanilla extract and blend briefly to mix.
  • Add the gluten-free flour mix together with the salt and blend till the dough comes collectively — it should be pale, clumpy, and mushy within the occasion you contact it. If it’s sticky, add 1-2 tablespoons extra flour. Add the chocolate and pecans and blend or stir to distribute.
  • Place the dough onto an enormous piece of parchment paper (or plastic wrap or wax paper) and roll into a superb log, ~2 inches thick. Refrigerate for half-hour. Then, utilizing a pointy knife, slice the cookies into barely lower than 1/2-inch discs and place on the parchment-lined baking sheet. They acquired’t unfold masses in the slightest degree, so they need to all match on one baking sheet.
  • Bake for 14-17 minutes, till the cookies look dry and are merely beginning to flip golden on the perimeters. Let cool for not decrease than 10 minutes prior to having gratifying with!
  • Leftover cookies keep for 2-3 days at room temperature or 1 month (or longer) all through the freezer.

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