Vegan Chocolate Pecan Shortbread Cookies Recipe

If you’re on the hunt for a buttery, melt-in-your-mouth cookie that’s both vegan and gluten-free, you’re going to want to save this Vegan Chocolate Pecan Shortbread Cookies Recipe. I absolutely love how these cookies come out perfectly crumbly with just the right touch of chocolatey pecan goodness—plus, they’re surprisingly simple to make! Trust me, once you try these, they’ll become a staple in your cookie rotation, especially if you need something special for guests or just want to treat yourself to something cozy and homemade.

Ingredients You’ll Need

Each of these ingredients plays a crucial role in bringing together the dreamy texture and flavor of this vegan chocolate pecan shortbread. I like to use a good quality vegan butter because it really impacts the richness, and opting for organic sugar keeps it truly vegan-friendly.

• Salted vegan butter: I personally use Miyoko’s because it adds a great tangy richness, but any quality brand that’s softened to room temperature works well.
• Cane sugar: Choose organic if you can—it keeps everything vegan and adds just the right hint of sweetness.
• Vanilla extract: A splash of vanilla brings everything together and enhances the cookie’s aroma.
• Gluten-free all-purpose flour blend: I use a 1:1 GF blend—makes the dough come together nicely without drying out.
• Sea salt: Just a pinch to balance sweetness and deepen the flavors.
• Dark chocolate, finely chopped: I love using Hu Kitchen’s simple dark chocolate; it melts evenly but still leaves little chocolate bites.
• Raw pecans, finely chopped: Toast them lightly if you want even more crunch and flavor depth.

Variations

I love tweaking this Vegan Chocolate Pecan Shortbread Cookies Recipe depending on the season or what I have in the pantry. You can totally make this your own without losing the perfect shortbread vibes.

• Nut Swap: I once tried walnuts instead of pecans, and while still delicious, pecans add that signature buttery crunch I adore.
• Chocolate Variations: Use dark chocolate chips or chunks, or even dairy-free white chocolate for a fun twist.
• Spiced Up: Add a pinch of cinnamon or cardamom for a warm, cozy note that my family couldn’t get enough of during winter.
• Gluten-Friendly Version: If you’re not worried about gluten, regular all-purpose flour works beautifully—and the texture gets even more tender.

How to Make Vegan Chocolate Pecan Shortbread Cookies Recipe

Step 1: Prep Your Oven and Tools

First things first: preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper. I always get this done early because when you’re mixing dough, the last thing you want is to scramble to get everything ready just before baking.

Step 2: Cream the Butter and Sugar

In a medium bowl, use an electric hand mixer—or if you’re feeling nostalgic, a whisk and your muscles—to cream the softened vegan butter and cane sugar together. Beat for about 1 minute until it’s light and fluffy. This step is key because it aerates the dough, leading to a delicate texture. Then add the vanilla extract and mix just to combine.

Step 3: Mix in the Dry Ingredients and Add-ins

Next, add your gluten-free flour blend and sea salt to the bowl. Stir until dough just comes together—it should feel soft, pale, and a bit crumbly when you lightly touch it. If it feels sticky, don’t hesitate to sprinkle in a tablespoon or two more flour. Then fold in the finely chopped dark chocolate and raw pecans, making sure they’re evenly distributed for that perfect bite every time.

Step 4: Shape and Chill the Dough

Transfer the dough onto a large piece of parchment or plastic wrap. Roll it tightly into a log about 2 inches thick. I found that chilling it for 30 minutes in the fridge firms it up nicely, making slicing so much easier and cleaner. This cooling step also helps the cookies keep their shape while baking.

Step 5: Slice and Bake

Once chilled, take a sharp knife and slice the dough into discs slightly less than half an inch thick. Lay them out on your parchment-lined baking sheet—you’ll be surprised how little they spread, so don’t worry about crowding them. Bake the cookies for 14 to 17 minutes, until the edges just start to turn a subtle golden color and the cookies feel dry to the touch.

Step 6: Cool and Enjoy

This is the hardest part—you have to let them cool for at least 10 minutes before diving in. The cookies set as they cool and reach that perfect crumbly, melt-in-your-mouth texture. Perfect for pairing with tea, coffee, or just eating straight from the plate (no judgment here!).

How to Serve Vegan Chocolate Pecan Shortbread Cookies Recipe

Garnishes

I usually keep it simple and sprinkle a little flaky sea salt on top before baking for a subtle salty-sweet punch. If I’m feeling fancy, a light dusting of powdered sugar gives them a vintage bakery vibe. When serving to guests, I’ve also drizzled melted vegan chocolate for some extra eye appeal that everyone loves.

Side Dishes

These cookies pair beautifully with a warm cup of almond milk latte or a freshly steeped green tea. I like offering fresh fruit or a vegan vanilla bean ice cream on the side for a delightful dessert combo that feels luxe but is so easy to pull together.

Creative Ways to Present

For holiday gatherings, I’ve arranged these shortbread cookies in a layered glass tin with parchment paper and tied it with a rustic ribbon for gifting. At parties, stacking them on a beautiful wooden serving board alongside nuts and dark chocolate chunks makes for a classy cookie platter everyone raves about.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay fresh for about 2-3 days. Keeping them in parchment layers prevents sticking, so I always line my storage containers that way. Pro tip: If your kitchen is warm, pop them in the fridge to keep from softening too much.

Freezing

This recipe freezes exceptionally well. I slice the dough log before baking, separate the rounds with parchment paper, and freeze them on a tray. Once frozen, I transfer them to a freezer-safe bag and bake straight from frozen, adding a couple of extra minutes to the baking time. Fresh-baked cookies on demand—yes please!

Reheating

If you want that fresh-baked vibe for stored cookies, pop them in a preheated oven at 300°F (150°C) for 5-7 minutes. This wakes up the flavors and crispiness without drying them out, which I’ve found really improves leftovers.

FAQs

Final Thoughts

This Vegan Chocolate Pecan Shortbread Cookies Recipe holds a special place in my heart because it manages to hit that nostalgic cookie note while being thoughtful about dietary needs. When I first made them, my whole family went crazy—and it quickly became the cookie I bring to every gathering. I truly believe you’ll enjoy the perfect balance of rich, crumbly, chocolaty, and nutty flavors here. Give it a try, and I promise, your cookie jar will thank you!

Print