Chocolate Pecan Shortbread Cookies (Vegan + GF)
Say hiya 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 components and straightforward methods stand in your means. Seize your mixing bowl and let’s bake, friends!
These straightforward, delicious shortbread cookies are made with merely 7 components that you just attainable 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 mild and fluffy. Then we add the remaining components to form a dough and stir in chopped pecans and chocolate.
Subsequent, we roll the dough proper right into a log kind, which makes for a 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 sides.
The hands-on time for this recipe could also be very minimal, nonetheless there is a little further 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 fundamental deliciousness!
These cookies might merely become 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 keep them throughout the freezer (as dough or cookies) to meet cravings fast.
Further Crispy, Shortbread-Kind Cookies
Must you try this recipe, inform us! Go away a comment, value it, and don’t overlook to tag {a photograph} @minimalistbaker on Instagram. Cheers, friends!
Servings 15 (Cookies)
Cease your show display screen 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 mild 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 mild in case you contact it. If it’s sticky, add 1-2 tablespoons further flour. Add the chocolate and pecans and mix or stir to distribute.
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Place the dough onto a giant piece of parchment paper (or plastic wrap or wax paper) and roll into a good 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 gained’t unfold quite a bit 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 sides. Let cool for on the very least 10 minutes sooner than having enjoyable with!
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Leftover cookies keep 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, nonetheless we select the model and texture with vegan butter.
*Rolling and slicing the dough yields prettier cookies with a flakier texture (that we select!), nonetheless a better and quicker method (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 instantly — you don’t wish to chill out the dough if using this method.
*Tailor-made from Alison Roman’s unbelievable Salted Chocolate Chunk Shortbread Cookies.
*Vitamin knowledge is a troublesome estimate.
Serving: 1 cookie Power: 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
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