Chocolate Pecan Shortbread Cookies

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.