Description
Delicious and buttery Chocolate Pecan Shortbread Cookies that are both vegan and gluten-free, featuring a tender crumb and rich flavors of dark chocolate and crunchy pecans. These cookies are easy to make, perfect for a cozy treat or special occasion, and cater to those seeking dairy-free and gluten-free baked goods.
Ingredients
Scale
Cookie Dough
- 1/2 cup salted vegan butter, softened (Miyoko’s recommended, or dairy butter if not vegan)
- 1/3 cup cane sugar (organic for vegan-friendly option)
- 1/2 tsp vanilla extract
- 1 heaping cup MB 1:1 gluten-free flour blend (equivalent to 1 cup + 2 Tbsp; see notes for all-purpose flour 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: Preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a medium mixing bowl, use an electric hand mixer or whisk to cream together the softened vegan butter and cane sugar until the mixture becomes light and fluffy, about 1 minute. This step incorporates air for a tender texture. Add vanilla extract and mix briefly to combine.
- Incorporate Dry Ingredients: Add the gluten-free flour blend and sea salt to the creamed butter mixture. Stir or mix until the dough just comes together; it should be pale, clumpy, and soft to the touch. If sticky, gradually add 1-2 tablespoons more flour. Gently fold in the finely chopped dark chocolate and pecans to distribute evenly.
- Form Dough Log and Chill: Transfer the dough onto a large piece of parchment paper (or plastic wrap/wax paper) and roll it into a tight log approximately 2 inches thick. Refrigerate this dough log for 30 minutes to firm up, making it easier to slice.
- Slice and Arrange Cookies: Remove the chilled dough from the refrigerator. Using a sharp knife, slice the log into discs slightly less than 1/2 inch thick. Place the discs on the parchment-lined baking sheet, spacing them evenly as they won’t spread much during baking and should fit on one sheet.
- Bake: Bake the cookies for 14-17 minutes, until they appear dry and the edges just begin to turn a light golden brown. Baking times may vary slightly depending on your oven.
- Cool and Serve: Let the cookies cool on the baking sheet for at least 10 minutes to set properly before transferring to a wire rack or serving.
- Storage: Store leftover cookies in an airtight container for 2-3 days at room temperature or freeze for up to one month for longer freshness.
Notes
- For non-vegan option, use regular dairy butter instead of vegan butter.
- If you don’t have the MB 1:1 gluten-free flour blend, you can use all-purpose flour as a substitute.
- Ensure the cane sugar is organic to maintain vegan compliance.
- Chilling the dough log is key for clean slices and preventing the cookies from spreading during baking.
- Cookie thickness slightly less than 1/2 inch ensures ideal baking texture.
- Use a sharp knife for even, clean cookie rounds.
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 130
- Sugar: 7g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
