Description
These Vegan Chocolate Pecan Shortbread Cookies are a delightful treat featuring a tender, buttery texture and rich flavors from dark chocolate and crunchy pecans. Made with gluten-free flour and vegan butter, they are perfect for those following a vegan or gluten-free lifestyle, offering a deliciously wholesome snack or dessert option.
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; all-purpose flour can be used as an alternative)
- 1/4 tsp sea salt
- 1/3 cup dark chocolate, finely chopped (e.g., Hu Kitchen Simple)
- 1/3 cup raw pecans, finely chopped
Instructions
- Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (176°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- 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, about one minute. Add the vanilla extract and mix briefly to combine.
- Add Dry Ingredients and Mix: Incorporate the gluten-free flour blend and sea salt into the creamed butter mixture. Stir until a pale, clumpy, and soft dough forms. If the dough feels sticky, add 1-2 tablespoons more 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 or plastic/wax paper and roll it tightly into a log approximately 2 inches thick. Refrigerate for 30 minutes to firm up, making it easier to slice.
- Slice Dough: After chilling, use a sharp knife to cut the dough into discs slightly less than 1/2 inch thick. Arrange the cookie slices spaced evenly on the prepared baking sheet, ensuring they have room since they don’t spread much during baking.
- Bake Cookies: Bake in the preheated oven for 14 to 17 minutes until cookies appear dry and begin to show golden edges, indicating they are done.
- Cool Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for at least 10 minutes to set properly before serving.
- Storage: Store leftover cookies at room temperature for 2-3 days or freeze them in an airtight container for up to one month or longer to maintain freshness.
Notes
- You can substitute dairy butter if you are not vegan, but make sure to use salted butter to balance the flavors.
- For gluten-tolerant diets, an all-purpose flour blend can replace the gluten-free flour blend following the same quantity guidelines.
- The dough can be slightly sticky; adding a tablespoon or two of flour helps achieve a workable consistency.
- Make sure to chill the dough log well; this ensures cleaner slicing and a better cookie shape.
- Use good-quality dark chocolate and pecans for the best flavor and texture.
- Cookies don’t spread much during baking, so placing them closer together on the baking sheet is fine.