Vegan Chocolate Pecan Shortbread Cookies Recipe

If you’re on the hunt for a rich, buttery treat that’s also vegan and gluten-free, you’re going to be thrilled by this Vegan Chocolate Pecan Shortbread Cookies Recipe. I absolutely love how these cookies combine a tender, crumbly shortbread texture with crunchy pecans and decadent dark chocolate chunks—every bite feels like a cozy hug. Stick around, because I’m sharing all my best tips to help you nail this recipe perfectly on your first go!

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Ingredients You’ll Need

The magic behind these Vegan Chocolate Pecan Shortbread Cookies Recipe lies in keeping things simple but quality-focused. I like to use a good-quality vegan butter and a trusted gluten-free flour blend so the texture is spot on every time.

• Salted vegan butter: I love Miyoko’s brand for its creamy texture, but any softened vegan butter will do. Salted works best here to punch up flavor.
• Cane sugar: Opt for organic to keep it vegan-friendly and avoid refined sugars when possible.
• Vanilla extract: Pure vanilla extract gives that warm, inviting aroma that lifts the whole cookie.
• Gluten-free flour blend 1:1: I use a blend labeled 1:1 for easy substitution; it’s important for a tender crumb without any gritty texture.
• Sea salt: A pinch balances the sweetness and enhances all the flavors.
• Dark chocolate: Chunk it finely so you get pockets of melting deliciousness throughout. I swear by Hu Kitchen Simple for its rich cocoa flavor and clean ingredients.
• Raw pecans: Chop them finely for that perfect nutty crunch without overpowering the cookie’s delicate texture.

Variations

I love playing around with this Vegan Chocolate Pecan Shortbread Cookies Recipe depending on the season or mood. You can tweak the nuts or chocolate used, or swap in add-ins to make them your own.

• Nut variations: Swap pecans for walnuts or almonds—each brings its own unique crunch and flavor, and I’ve had great results.
• Chocolate swaps: Try dairy-free white chocolate chips or cacao nibs if you want a less sweet or more intense cocoa kick.
• Flour alternatives: If you don’t need gluten-free, all-purpose flour works just fine—just be sure to adjust the texture slightly as needed.
• Spiced shortbread: A pinch of cinnamon or cardamom adds cozy warmth, especially around the holidays.

How to Make Vegan Chocolate Pecan Shortbread Cookies Recipe

Step 1: Cream Your Butter and Sugar

Start by warming up your oven to 350°F (176°C) and prepping a baking sheet with parchment paper — this keeps everything tidy and non-stick. Then, use softened vegan butter and your cane sugar, and cream them together with an electric mixer or by whisking vigorously by hand. You’ll want the mixture light and fluffy, which takes about a minute with a mixer. This step is key because it incorporates air for a tender cookie texture. Don’t skip making it fluffy!

Step 2: Add Vanilla, Flour, and Salt

Mix in the vanilla extract briefly, then gradually add your gluten-free flour blend along with sea salt. Mix until the dough just comes together — it should feel soft, clumpy, and barely sticky. If your dough seems too sticky, that’s okay; just sprinkle in a tablespoon or two more flour until it reaches the right consistency. This dough shouldn’t be dry, but it can’t be gooey either.

Step 3: Stir in Chocolate and Pecans

Fold in the finely chopped dark chocolate and raw pecans. This is where the magic happens — chunks of melty chocolate against the buttery crunch of pecans. Evenly distributing these chunks ensures every bite gives you that delicious surprise.

Step 4: Roll, Chill, and Slice

I discovered this trick when I started rolling the dough into a log on parchment—about 2 inches thick—then refrigerating it for 30 minutes. It firms up the dough perfectly for slicing, which gives you thick, uniform cookies that bake evenly. After chilling, slice into discs just under half an inch thick, and arrange them spaced slightly on your parchment-lined sheet. Because these don’t spread much, you can fit a lot on one tray.

Step 5: Bake and Cool

Bake for 14 to 17 minutes. You want to see the edges just starting to turn golden, while the centers look set but not browned. They’ll firm up more as they cool. Don’t rush cooling — at least 10 minutes on the pan helps them solidify and makes them easier to handle.

How to Serve Vegan Chocolate Pecan Shortbread Cookies Recipe

Garnishes

I like sprinkling a tiny pinch of flaky sea salt on top of the cookies right after baking when they’re still warm. It adds a beautiful contrast to the sweet chocolate and buttery shortbread. Sometimes, I’ll also drizzle a little melted vegan chocolate on top for a pretty finish when serving guests.

Side Dishes

Pair these cookies with a warm cup of almond or oat milk latte, or even a scoop of vegan vanilla ice cream for an indulgent dessert. They also hold their own alongside fresh berries or a fruity compote if you’re after a lighter touch.

Creative Ways to Present

For special occasions, I like arranging these cookies on a wooden board with clusters of pecans, some fresh mint leaves, and small bowls of melted chocolate for dipping. It creates a fun, interactive experience that everyone enjoys, plus it looks stunning on a dessert table.

Make Ahead and Storage

Storing Leftovers

Leftover cookies keep wonderfully at room temperature for 2 to 3 days in an airtight container. I keep mine in a cookie tin lined with parchment paper to maintain that fresh-out-of-the-oven texture. They’re still just as crisp and buttery when enjoyed the next day.

Freezing

I often freeze slices of the cookie dough log before baking. This way, I can thaw a few slices whenever I want fresh cookies without having to start from scratch. Once baked, the cookies themselves freeze well for up to a month—just make sure to store them airtight to keep moisture out.

Reheating

To refresh a day-old cookie, I pop it in a preheated 300°F oven for about 5 minutes to restore the crisp edges and melt the chocolate just slightly. Avoid the microwave if you want to keep that crumbly, shortbread texture intact—you’ll thank me!

FAQs

Final Thoughts

This Vegan Chocolate Pecan Shortbread Cookies Recipe is one of those gems I keep coming back to whenever I want a snack that feels indulgent but is still made with wholesome ingredients. It’s approachable, forgiving, and the result is always a plate of cookies that vanish way too fast with family or friends. If you’re looking for a recipe that’s easy to customize and reliably delicious, give this one a try—I can’t wait for you to fall in love with it as much as I have!

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