Indulge in the rich flavors of these vegan chocolate pecan shortbread cookies that are sure to delight your taste buds. This recipe is not only delicious but also easy to make, making it perfect for a quick sweet treat or for sharing with friends and family on special occasions.
Why You’ll Love This Recipe:
- The combination of dark chocolate and crunchy pecans creates a perfect balance of flavors in every bite.
- These cookies require minimal prep time, making them a convenient option for busy days.
- They are ideal for meal prep as the dough can be made ahead of time and baked fresh when needed.
Ingredient Notes:
- Salted vegan butter: provides a rich and buttery flavor to the cookies (dairy butter can be used as a substitute).
- Cane sugar: adds sweetness to the cookies (organic recommended for vegan-friendly).
- Vanilla extract: enhances the overall flavor of the cookies.
- Gluten-free flour blend: gives the cookies a tender texture (all-purpose flour can be used as an alternative).
- Sea salt: balances the sweetness of the cookies.
- Dark chocolate: adds a decadent chocolatey touch.
- Raw pecans: provide a delightful crunch to the cookies.
Step-by-Step Instructions:
- Preheat your oven to °F and line a baking sheet with parchment paper.
- In a bowl, cream together the softened vegan butter and cane sugar until light and fluffy.
- Add the vanilla extract and mix briefly to combine.
- Stir in the flour blend and sea salt until a soft dough forms.
- Fold in the chopped dark chocolate and pecans evenly.
- Roll the dough into a log, chill, and slice into discs.
- Place the cookie slices on the baking sheet and bake until golden.
- Cool the cookies on the sheet before serving or storing.
Helpful Tips:
- Use high-quality dark chocolate for a richer flavor.
- Ensure the vegan butter is softened to room temperature for easy creaming.
- Store the cookies in an airtight container to maintain freshness.
- For a nut-free version, you can omit the pecans and increase the amount of chocolate.
Expert Tips for the Best Results:
- Allow the dough to chill for at least 30 minutes for easier slicing.
- Use a sharp knife to cut the cookie discs evenly.
- Experiment with different types of nuts or add dried fruit for a unique twist.
Serving Suggestions:
Enjoy these cookies with a glass of almond milk or a cup of hot tea for a delightful treat. They also pair well with a scoop of dairy-free ice cream for a decadent dessert.
Storage and Reheating Tips:
Store leftover cookies in an airtight container at room temperature for up to 5 days. To reheat, simply place them in a preheated oven for a few minutes to restore their crispness.
Frequently Asked Questions:
- Can I freeze the cookie dough? Yes, you can freeze the dough log for up to one month before slicing and baking.
- Can I use regular butter instead of vegan butter? Yes, dairy butter can be substituted in this recipe.
- How do I know when the cookies are done baking? The cookies should appear dry and show golden edges when done.
Conclusion:
These vegan chocolate pecan shortbread cookies are a delightful treat that is easy to make and perfect for any occasion. Give this recipe a try and share your feedback with us – we’d love to hear how they turned out for you!
Vegan Chocolate Pecan Shortbread Cookies Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 20 cookies 1x
- Category: Desserts
- Method: Baking
- Diet: Vegan
Description
Indulge in these delicious Vegan Chocolate Pecan Shortbread Cookies that are buttery, nutty, and filled with chunks of dark chocolate. A perfect treat for any occasion!
Ingredients
Main Ingredients:
- 1/2 cup salted vegan butter, softened
- 1/3 cup cane sugar
- 1/2 tsp vanilla extract
- 1 heaping cup MB 1:1 gluten-free flour blend
- 1/4 tsp sea salt
- 1/3 cup dark chocolate, finely chopped
- 1/3 cup raw pecans, finely chopped
Instructions
- Cream Butter and Sugar: Mix softened vegan butter and cane sugar until light and fluffy.
- Add Vanilla and Flour: Incorporate vanilla extract and gluten-free flour blend until dough forms.
- Add Mix-ins: Fold in dark chocolate and pecans evenly.
- Chill and Slice: Roll dough into a log, refrigerate, then slice into discs.
- Bake: Place on a baking sheet and bake until golden edges appear.
- Cool and Serve: Allow to cool before serving.
Notes
- If using dairy butter, make sure it’s softened.
- Adjust sweetness by using more or less sugar.
- For a non-vegan version, use regular butter and any chocolate of choice.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg