Vegan Chocolate Pecan Shortbread Cookies Recipe
Delight in these Vegan Chocolate Pecan Shortbread Cookies, a perfect blend of rich dark chocolate and crunchy pecans embedded in a tender, buttery shortbread made with gluten-free flour and vegan butter. These cookies are easy to make and ideal for anyone seeking a dairy-free, egg-free treat that’s both indulgent and wholesome.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Cookie Dough
- 1/2 cup salted vegan butter, softened (e.g., Miyoko’s; dairy butter can be substituted if not vegan)
- 1/3 cup cane sugar (organic recommended for vegan-friendly)
- 1/2 tsp vanilla extract
- 1 heaping cup MB 1:1 gluten-free flour blend (1 cup + 2 Tbsp; or all-purpose flour as 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: Set your oven to 350°F (176°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a medium bowl, use an electric mixer or whisk to cream the softened vegan butter and cane sugar together until light and fluffy, about one minute. Add vanilla extract and mix briefly to combine.
- Mix dry ingredients: Add the gluten-free flour blend and sea salt to the creamed mixture. Stir until a pale, clumpy, soft dough forms. If sticky, add 1-2 tablespoons of additional flour. Fold in finely chopped dark chocolate and pecans evenly.
- Shape and chill dough: Transfer the dough onto parchment paper or plastic/wax paper. Roll tightly into a 2-inch thick log. Refrigerate for 30 minutes to firm up for easier slicing.
- Slice cookies: After chilling, use a sharp knife to cut dough into discs slightly less than 1/2 inch thick. Place slices spaced on the prepared baking sheet, ensuring they fit comfortably as they don’t spread much.
- Bake: Bake in the preheated oven for 14 to 17 minutes until cookies appear dry and begin to show golden edges.
- Cool: Remove from oven and cool on the baking sheet for at least 10 minutes to allow cookies to set properly.
- Store: Store leftover cookies at room temperature for 2-3 days, or freeze for up to one month or longer for freshness.
Notes
- You can substitute all-purpose flour in place of the gluten-free blend if gluten is not a concern.
- Ensure the vegan butter is softened for easier creaming and smooth dough formation.
- Chilling the dough log is crucial to prevent spreading and to achieve clean slices.
- Cookies can be stored frozen for extended shelf life—defrost at room temperature before serving.
- For a less sweet cookie, reduce cane sugar slightly, but note it will affect texture.
Keywords: vegan cookies, chocolate pecan cookies, gluten-free shortbread, dairy-free dessert, homemade vegan treats