Say hello to crispy, buttery shortbread cookies studded with pecans and dark chocolate (swoon!). These cookies are our vegan and gluten-free twist on Alison Roman’s legendary Salted Chocolate Chunk Shortbread Cookies and (just like Alison’s), they’re too good to eat just one!
Just 7 ingredients and simple methods stand in your way. Grab your mixing bowl and let’s bake, friends!
These simple, delicious shortbread cookies are made with just 7 ingredients that you likely have in your kitchen right now: (vegan) butter, cane sugar, vanilla, gluten-free flour blend (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 ingredients to form a dough and stir in chopped pecans and chocolate.
Next, we roll the dough into a log shape, which makes for an easy slice-and-bake cookie with a classic shortbread look.
To ensure a crispy, flaky texture, we let the dough chill in the refrigerator for a bit before slicing then baking until the cookies are just golden on the edges.
The hands-on time for this recipe is very minimal, but there is a little more waiting left. Let the cookies cool for about 10 minutes after coming out of the oven (to firm up), and then it’s showtime. Prepare for major deliciousness!
These cookies might just become your new favorite! They’re:
Crispy
Buttery
Flaky
Nutty
Chocolate-studded
Easy to make
& Too good to eat just one!
Bring them to holiday parties or cookie swaps, or keep them in the freezer (as dough or cookies) to satisfy cravings fast.
More Crispy, Shortbread-Style Cookies
- Vegan Gluten-Free Shortbread Cookies (1 Bowl)
- Easy Lemon Cookies (Vegan + GF)
- Vegan Gluten-Free Banana Pecan Shortbread (Butter-Free)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Chocolate Pecan Shortbread Cookies (Vegan + GF)
Ingredients
- 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* (ensure organic for vegan-friendly)
- 1/2 tsp vanilla extract
- 1 ¼ cups MB 1:1 GF Blend (or sub all-purpose flour if not GF)
- 1/4 tsp sea salt
- 1/3 cup dark chocolate, finely chopped (we like Hu Kitchen Simple)
- 1/3 cup raw pecans, finely chopped
Instructions
- Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, cream the softened butter with the sugar using an electric 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.
- Add the gluten-free flour blend along with the salt and mix until the dough comes together — it should be pale, clumpy, and soft when you touch it. If it’s sticky, add 1-2 tablespoons more flour. Add the chocolate and pecans and mix or stir to distribute.
- Place the dough onto a large piece of parchment paper (or plastic wrap or wax paper) and roll into a tight log, ~2 inches thick. Refrigerate for 30 minutes. Then, using a sharp knife, slice the cookies into slightly less than 1/2-inch discs and place on the parchment-lined baking sheet. They won’t spread much at all, so they should all fit on one baking sheet.
- Bake for 14-17 minutes, until the cookies look dry and are just starting to turn golden on the edges. Let cool for at least 10 minutes before enjoying!
- Leftover cookies keep for 2-3 days at room temperature or 1 month (or longer) in the freezer.
Video
Notes
*We also tested with coconut oil and it worked, too, but we prefer the taste and texture with vegan butter.
*Rolling and slicing the dough yields prettier cookies with a flakier texture (that we prefer!), but a simpler and quicker method (that’s also delicious!) is to use a cookie scoop (like this one) to scoop the dough into ~1 ½ Tablespoon amounts, then add to the baking sheet and press down with the palm of your hand to flatten. Bake right away — you don’t need to chill the dough if using this method.
*Adapted from Alison Roman’s incredible Salted Chocolate Chunk Shortbread Cookies.
*Nutrition information is a rough estimate.
Hannah says
Could I use almond flower for these shortbread cookies?
Hi Hannah, we wouldn’t recommend using all almond flour, but you could use a mix of almond flour + GF blend similar to what we did in this recipe. If you decide to try it, keep in mind that almond flour isn’t as absorbent as a GF blend, so it won’t work to sub it 1-1 – you’ll need more almond flour for a similar absorbency. It also has a higher fat content, so you may not need as much vegan butter. Hope that helps!
FREDA says
Hi. Is there a substitute for the Cassava flour? Thank you!
Hi Freda, we assume you mean in our 1:1 GF Blend? If so, you could use a different gluten-free flour blend (such as our original DIY blend), adjusting the amount of flour, as needed. If using our original DIY blend, you’ll likely need an extra 1-2 tablespoons of flour. Hope that helps!