Chocolate Pecan Shortbread Cookies (Vegan + GF)
User Reviews
3.9
14 reviews
Good
Chocolate Pecan Shortbread Cookies (Vegan + GF)
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Vegan + gluten-free shortbread cookies studded with dark chocolate and pecans. Just 7 ingredients required for these crispy, flaky cookies inspired by Alison Roman’s legendary Salted Chocolate Chunk Shortbread!
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Ingredients
- 1/2 cup vegan butter we used Miyoko’s // dairy butter would work if not vegan/dairy-free, salted, softened
- 1/3 cup cane sugar ensure organic for vegan-friendly
- 1/2 tsp vanilla extract
- 1 heaping cup gluten-free flour blend 1 heaping cup = 1 cup + 2 Tbsp // see notes for all-purpose flour, MB 1:1 blend
- 1/4 tsp salt sea salt
- 1/3 cup dark chocolate we like Hu Kitchen Simple, finely chopped
- 1/3 cup pecans raw, finely chopped
Instructions
- Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, cream the softened butter with the sugar using an electric hand mixer (or a whisk plus some elbow grease) until light and fluffy — about 1 minute. Add the vanilla extract and mix briefly to combine.
- Add the gluten-free flour blend along with the salt and mix until the dough comes together — it should be pale, clumpy, and soft when you touch it. If it’s sticky, add 1-2 tablespoons more flour. Add the chocolate and pecans and mix or stir to distribute.
- Place the dough onto a large piece of parchment paper (or plastic wrap or wax paper) and roll into a tight log, ~2 inches thick. Refrigerate for 30 minutes. Then, using a sharp knife, slice the cookies into slightly less than 1/2-inch discs and place on the parchment-lined baking sheet. They won’t spread much at all, so they should all fit on one baking sheet.
- Bake for 14-17 minutes, until the cookies look dry and are just starting to turn golden on the edges. Let cool for at least 10 minutes before enjoying!
- Leftover cookies keep for 2-3 days at room temperature or 1 month (or longer) in the freezer.
Notes
- *If not gluten-free, all-purpose flour works well in this recipe, but you won't need as much of it. We tested with 1 cup (136 g) all-purpose flour (for making the default number of servings – 15 cookies) and it worked well!*We tested this recipe with coconut sugar and it did work, but the cookies were darker in color and we preferred the flavor of cane sugar.*We also tested with coconut oil and it worked, too, but we prefer the taste and texture with vegan butter.*Rolling and slicing the dough yields prettier cookies with a flakier texture (that we prefer!), but a simpler and quicker method (that’s also delicious!) is to use a cookie scoop (like this one) to scoop the dough into ~1 ½ Tablespoon amounts, then add to the baking sheet and press down with the palm of your hand to flatten. Bake right away — you don’t need to chill the dough if using this method.*Adapted from Alison Roman’s incredible Salted Chocolate Chunk Shortbread Cookies.*Nutrition information is a rough estimate.
Nutrition Information
Show Details
Serving
1cookie
Calories
145
(7%)
Carbohydrates
16.2g
(5%)
Protein
1.1g
(2%)
Fat
8.8g
(14%)
Saturated Fat
5.4g
(27%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
78mg
(3%)
Potassium
63mg
(1%)
Fiber
1.3g
(5%)
Sugar
5.7g
(11%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15(Cookies)
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 145 | 7% |
| Carbohydrates | 16.2g | 5% |
| Protein | 1.1g | 2% |
| Fat | 8.8g | 14% |
| Saturated Fat | 5.4g | 27% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 78mg | 3% |
| Potassium | 63mg | 1% |
| Fiber | 1.3g | 5% |
| Sugar | 5.7g | 11% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.9
14 reviews
Good
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