Vegan Chocolate Pecan Shortbread Cookies Recipe

If you’re anything like me and adore those tender, buttery cookies with a satisfying crunch and a touch of chocolatey goodness, then this Vegan Chocolate Pecan Shortbread Cookies Recipe is going to be your new go-to. These cookies deliver that classic shortbread richness, but with a plant-based twist that anyone can enjoy. I love pulling these out when friends come over—they’re simple yet feel fancy enough to impress.

What I really appreciate about this Vegan Chocolate Pecan Shortbread Cookies Recipe is how straightforward it is, yet the results are so deeply satisfying. Whether you’re sneaking one with your afternoon tea or packing them up as a thoughtful homemade gift, these shortbreads hold their shape beautifully and taste even better as they rest. Plus, the pecans add just the right texture, while the dark chocolate keeps every bite exciting.

Ingredients You’ll Need

Each ingredient in this recipe plays a special role, balancing flavor and texture perfectly. I always recommend using high-quality, fresh ingredients to get the best results, especially since the flavor is pretty simple and straightforward.

• Salted vegan butter: Using a good-quality vegan butter like Miyoko’s gives you the creamy texture shortbread is famous for. If not vegan, feel free to swap in regular dairy butter for richness.
• Cane sugar: I prefer organic cane sugar to ensure the recipe stays 100% vegan and has that gentle caramel sweetness.
• Vanilla extract: This adds a warm depth of flavor that brings everything together beautifully.
• Gluten-free flour blend: Here, I use a 1:1 blend which makes the cookies tender but sturdy. You can also use all-purpose flour if gluten isn’t a concern.
• Sea salt: Just a pinch for contrast – it makes the sweet and nutty flavors pop.
• Dark chocolate: Finely chopped is best for an even distribution of melty, bittersweet bites throughout each cookie.
• Raw pecans: Chopped pecans add a lovely crunch and a slightly buttery, nutty flavor. Sometimes I toast them lightly to boost the aroma.

Variations

I love customizing this Vegan Chocolate Pecan Shortbread Cookies Recipe depending on the season or my mood. Don’t be afraid to play around with the nuts or chocolate to make it your own!

• Walnut or almond swap: If pecans aren’t your thing, I’ve had great luck using walnuts for a slightly earthier cookie or sliced almonds for a lighter crunch.
• Adding spices: A sprinkle of cinnamon or cardamom in the dough adds a cozy touch during fall and winter months—I’ve tried this and loved the extra warmth.
• White chocolate chips: For a sweeter twist, swap the dark chocolate for vegan white chocolate chips. It’s decadently different but still delicious.
• Flour choice: If gluten isn’t a worry, all-purpose flour works just as well and gives a slightly different crumble texture.

How to Make Vegan Chocolate Pecan Shortbread Cookies Recipe

Step 1: Cream the vegan butter and sugar

Start by softening your vegan butter—room temperature works best here so it creams easily. Use an electric mixer or a sturdy whisk to beat the butter and cane sugar together until the mixture is light, fluffy, and pale in color. This usually takes just about a minute but makes such a difference in the cookie’s texture. Then, stir in the vanilla extract quickly to blend it in.

Step 2: Incorporate dry ingredients and add mix-ins

Mix your flour and sea salt right into the creamed butter mixture. The dough will be soft, clumpy, and a bit crumbly, which is perfect. If it feels too sticky, gently add a tablespoon or two of flour until you can work with it. Then fold in your finely chopped dark chocolate and pecans, making sure every bite gets a little piece of these yummy add-ins.

Step 3: Shape and chill the dough

Grab a piece of parchment paper and drop your dough onto it. Roll it into a tight log about 2 inches thick—this part is key because chilling the dough firms it up, helping you slice perfect rounds without them squishing out of shape. Pop the dough in the fridge for at least 30 minutes to get that firm.

Step 4: Slice and bake

Using a sharp knife, cut the chilled dough log into discs, just under 1/2 inch thick. Place them evenly spaced on a parchment-lined baking sheet. These cookies don’t spread much as they bake, so you can fit plenty on one pan. Bake in a preheated oven at 350°F (176°C) for 14–17 minutes. Look for dry tops and edges that start to turn golden without letting them get brown.

Step 5: Cool and enjoy

Once baked, let the cookies cool right on the sheet for at least 10 minutes so they set up perfectly. Then you can transfer them to a wire rack for complete cooling or start nibbling immediately—though I find they taste best when they’ve cooled fully.

How to Serve Vegan Chocolate Pecan Shortbread Cookies Recipe

Garnishes

I usually keep it simple and let these cookies shine on their own, but if I want to dress them up, a light dusting of powdered sugar or a drizzle of melted vegan chocolate on top works great. For a festive touch, crushed pecans sprinkled over the drizzle adds crunch and personality.

Side Dishes

These shortbread cookies pair beautifully with a warm cup of herbal tea or a cold glass of oat milk. For special brunches, I like serving them alongside fresh fruit or a vegan latte to balance their richness.

Creative Ways to Present

For holidays or parties, I’ve arranged them on tiered dessert stands with fresh thyme or rosemary sprigs for a natural, elegant look. Wrapping a stack with a ribbon and a handmade tag also makes a charming gift option that’s sure to impress your friends and family.

Make Ahead and Storage

Storing Leftovers

I found that storing these cookies in an airtight container at room temperature keeps them fresh and tender for 2-3 days. If you want to keep them longer, the texture remains lovely as long as you keep moisture away, so airtight is a must.

Freezing

Freezing is a great option—I usually wrap the cookie logs tightly in plastic wrap before slicing, then freeze. That way, I can bake fresh cookies whenever I want without defrosting the whole batch. Frozen baked cookies keep well too if stored in a sealed container or freezer bag.

Reheating

To refresh frozen or leftover cookies, I warm them in a low-temp oven for 5 minutes. This brings back that just-baked softness and releases the chocolate aroma beautifully without making them hard.

FAQs

Final Thoughts

Honestly, this Vegan Chocolate Pecan Shortbread Cookies Recipe has become one of my favorite easy treats to bake again and again, especially when I want something simple yet special. The balance of buttery dough, crunchy pecans, and melty dark chocolate hits all the right notes. I hope you enjoy making and sharing these as much as I do—it’s like giving yourself a little daily celebration in cookie form. Trust me, you’re going to want to keep this recipe close at hand.

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