Description
These Chocolate Pecan Shortbread Cookies are a delightful vegan and gluten-free treat, combining the rich flavors of dark chocolate and crunchy pecans in a tender, buttery shortbread texture. Perfectly crisp on the edges and soft in the center, these cookies are ideal for satisfying sweet cravings without dairy or gluten.
Ingredients
Scale
Cookie Dough
- 1/2 cup salted vegan butter*, softened (e.g., Miyoko’s; dairy butter can be substituted if not vegan)
- 1/3 cup cane sugar* (organic recommended for vegan-friendly)
- 1/2 tsp vanilla extract
- 1 heaping cup MB 1:1 gluten-free flour blend (1 cup + 2 Tbsp; see notes for all-purpose flour alternative)
- 1/4 tsp sea salt
Add-ins
- 1/3 cup dark chocolate, finely chopped (e.g., Hu Kitchen Simple)
- 1/3 cup raw pecans, finely chopped
Instructions
- Preheat the Oven: Set your oven to 350°F (176°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a medium bowl, use an electric mixer or whisk to cream the softened vegan butter and cane sugar together until the mixture becomes light and fluffy, which takes about one minute. Then, add the vanilla extract and mix briefly just to combine.
- Combine Dry Ingredients and Mix Dough: Add the gluten-free flour blend and sea salt to the creamed butter mixture. Stir until the dough forms; it should be pale, clumpy, and soft. If the dough feels sticky, incorporate an additional 1-2 tablespoons of flour. Fold in the finely chopped dark chocolate and pecans evenly throughout the dough.
- Shape and Chill Dough: Transfer the dough onto a piece of parchment paper (or plastic/wax paper) and roll it tightly into a log approximately 2 inches thick. Refrigerate the dough log for 30 minutes to firm up, making it easier to slice.
- Slice and Arrange: After chilling, use a sharp knife to cut the dough into discs slightly less than 1/2 inch thick. Place the cookie slices spaced on the prepared baking sheet. Since these cookies don’t spread much while baking, they should all fit comfortably on one tray.
- Bake: Bake in the preheated oven for 14 to 17 minutes until the cookies appear dry and just begin to show golden edges.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for at least 10 minutes before serving to ensure they set properly.
- Storage: Store leftover cookies at room temperature for 2-3 days or freeze them for up to one month or longer to keep fresh.
Notes
- Salted vegan butter like Miyoko’s provides rich flavor and proper consistency, but dairy butter works if vegan/dairy-free options are not required.
- Ensure the sugar is organic to maintain vegan-friendliness.
- The MB 1:1 gluten-free flour blend can be substituted with all-purpose flour if gluten is not a concern.
- If the dough is too sticky to handle, add flour a tablespoon at a time until manageable.
- For extra chocolate flavor, you can use slightly more chocolate but keep the dough ratios balanced.
- These cookies are best stored in an airtight container to maintain crispness.
Nutrition
- Serving Size: 1 cookie (about 25 grams)
- Calories: 130
- Sugar: 7 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 1.5 g
- Cholesterol: 0 mg
