Chocolate Pecan Shortbread Cookies (Vegan + GF)
Say howdy to crispy, buttery shortbread cookies studded with pecans and darkish chocolate (swoon!). These cookies are our vegan and gluten-free twist on Alison Roman’s legendary Salted Chocolate Chunk Shortbread Cookies and (much like Alison’s), they’re too good to eat just one!
Merely 7 elements and simple methods stand in your method. Seize your mixing bowl and let’s bake, buddies!
These straightforward, delicious shortbread cookies are made with merely 7 elements that you just most likely have in your kitchen correct now: (vegan) butter, cane sugar, vanilla, gluten-free flour combine (or all-purpose flour if not GF), sea salt, chocolate, and pecans!
First, we cream the butter and sugar until light and fluffy. Then we add the remaining elements to variety a dough and stir in chopped pecans and chocolate.
Subsequent, we roll the dough proper right into a log type, which makes for an easy slice-and-bake cookie with a conventional shortbread look.
To verify a crispy, flaky texture, we let the dough chill throughout the fridge for a bit sooner than slicing then baking until the cookies are merely golden on the edges.
The hands-on time for this recipe could also be very minimal, nevertheless there is a little additional prepared left. Let the cookies cool for about 10 minutes after coming out of the oven (to company up), after which it’s showtime. Put collectively for principal deliciousness!
These cookies might merely turn into your new favorite! They’re:
Crispy
Buttery
Flaky
Nutty
Chocolate-studded
Easy to make
& Too good to eat just one!
Carry them to trip occasions or cookie swaps, or preserve them throughout the freezer (as dough or cookies) to satisfy cravings fast.
Further Crispy, Shortbread-Sort Cookies
In case you try this recipe, inform us! Go away a comment, value it, and don’t neglect to tag {a photograph} @minimalistbaker on Instagram. Cheers, buddies!
Servings 15 (Cookies)
Forestall your show from going darkish
- 1/2 cup salted vegan butter*, softened (we used Miyoko’s // dairy butter would work if not vegan/dairy-free)
- 1/3 cup cane sugar* (assure pure for vegan-friendly)
- 1/2 tsp vanilla extract
- 1 ¼ cups MB 1:1 GF Combine (or sub all-purpose flour if not GF)
- 1/4 tsp sea salt
- 1/3 cup darkish chocolate, finely chopped (we like Hu Kitchen Simple)
- 1/3 cup raw pecans, finely chopped
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Preheat the oven to 350 ranges F (176 C) and line a baking sheet with parchment paper.
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In a medium mixing bowl, cream the softened butter with the sugar using {an electrical} 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.
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Add the gluten-free flour combine along with the salt and mix until the dough comes collectively — it have to be pale, clumpy, and mushy when you contact it. If it’s sticky, add 1-2 tablespoons additional flour. Add the chocolate and pecans and mix or stir to distribute.
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Place the dough onto an enormous piece of parchment paper (or plastic wrap or wax paper) and roll into a superb log, ~2 inches thick. Refrigerate for half-hour. Then, using a sharp knife, slice the cookies into barely decrease than 1/2-inch discs and place on the parchment-lined baking sheet. They obtained’t unfold lots the least bit, so they should all match on one baking sheet.
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Bake for 14-17 minutes, until the cookies look dry and are merely starting to flip golden on the edges. Let cool for on the very least 10 minutes sooner than having enjoyable with!
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Leftover cookies preserve for 2-3 days at room temperature or 1 month (or longer) throughout the freezer.
*We moreover examined with coconut oil and it labored, too, nevertheless we want the type and texture with vegan butter.
*Rolling and slicing the dough yields prettier cookies with a flakier texture (that we want!), nevertheless a simpler and sooner methodology (that’s moreover delicious!) is to utilize a cookie scoop (like this one) to scoop the dough into ~1 ½ Tablespoon portions, then add to the baking sheet and press down with the palm of your hand to flatten. Bake immediately — you don’t need to sit again the dough if using this system.
*Tailor-made from Alison Roman’s unbelievable Salted Chocolate Chunk Shortbread Cookies.
*Vitamin knowledge is a troublesome estimate.
Serving: 1 cookie Vitality: 150 Carbohydrates: 17.3 g Protein: 1.1 g Fat: 8.8 g Saturated Fat: 5.4 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 1 g Trans Fat: 0 g Ldl ldl cholesterol: 0 mg Sodium: 78 mg Potassium: 68 mg Fiber: 1.4 g Sugar: 5.7 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 4 mg Iron: 1 mg
