Crispy, Buttery Shortbread Cookies Studded with Dark Chocolate and Pecans
Say hello to crispy, buttery shortbread cookies studded with pecans and dark chocolate (!). These cookies are our vegan and gluten-free twist on Alison Roman’s Salted Chocolate Chunk Shortbread Cookies and (just like Alison’s), they’re good to eat just one!
Just 7 ingredients stand in your way. Grab your mixing bowl and let’s bake, friends!
The Simple Recipe
These simple, delicious shortbread cookies are made with just 7 ingredients that you likely have in your kitchen right now:
- (Vegan) butter
- Cane sugar
- Vanilla
- Gluten-free flour blend (or all-purpose flour if not GF)
- Sea salt
- Chocolate
- Pecans
How to Make Them
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the vegan butter and cane sugar until light and fluffy.
- Add the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the gluten-free flour blend and sea salt. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Fold in the chopped pecans and dark chocolate chips.
- Roll out the dough to about 1/4 inch thickness. Cut into desired shapes using a cookie cutter.
- Place the cookies on the prepared baking sheet and bake for 18-20 minutes, or until lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information
- Carbohydrates: 17.3g
- Protein: 1.1g
- Fat: 8.8g
- Saturated Fat: 5.4g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 78mg
- Potassium: 68mg
- Fiber: 1.4g
- Sugar: 5.7g
- Vitamin A: 0 IU
- Vitamin C: 0mg
- Calcium: 4mg
- Iron: 1mg
Conclusion
These vegan and gluten-free shortbread cookies are the perfect treat to satisfy your sweet tooth. With just 7 ingredients and a few simple steps, you can have a batch of crispy, buttery cookies studded with dark chocolate and pecans in no time.
Frequently Asked Questions
Q: Can I use regular butter instead of vegan butter?
A: Yes, you can use regular butter if you prefer. Just keep in mind that the cookies may not be suitable for those with dairy allergies or intolerances.
Q: Can I substitute the gluten-free flour blend with all-purpose flour?
A: Yes, you can use all-purpose flour if you don’t have a gluten-free flour blend on hand. Just keep in mind that the cookies may not be suitable for those with gluten intolerance or sensitivity.
Q: Can I make these cookies ahead of time?
A: Yes, you can make the dough ahead of time and store it in the fridge for up to 2 days or freeze it for up to 2 months. Simply thaw the frozen dough at room temperature before baking.
