Vegan and Gluten-Free Chocolate Pecan Shortbread Cookies

Meet the delightful combination of crunchy shortbread, toasted pecans, and rich dark chocolate: a match made in heaven! Our take on Alison Roman’s renowned Salted Chocolate Chunk Shortbread Cookies has a delightful spin, making it surprisingly easy to devour the entire batch. Just as her original recipe is notoriously hard to resist, our version shares the same irresistible charm.

Simple yet effective methods stand in your way. Let’s get baking, friends!

Indulge in these scrumptious shortbread cookies, crafted with only a few staple ingredients you likely have on hand: vegan butter, cane sugar, vanilla extract, gluten-free flour blend (or all-purpose flour for those who don’t require GF), flaky sea salt, rich chocolate chips, and crunchy pecans!

Initially, we whip the butter and sugar together until they form a smooth, airy consistency. After combining the remaining ingredients, we shape them into a dough and incorporate finely chopped to create a cohesive mixture.

We then roll the dough into a log shape, making it effortlessly transformable into a visually appealing cookie.

To achieve a desired texture, we allow the dough to refrigerate for a period of time before slicing and baking it until the cookies are just set.

The preparation time for this recipe requires minimal effort, yet the waiting period proves to be a more significant challenge. After letting the cookies cool for approximately 10 minutes to allow them to firm up, it’s time to showcase their deliciousness. Prepare for deliciousness!

Are these indulgent treats about to capture your heart? They’re:

Crispy
Buttery
Flaky
Nutty
Chocolate-studded
Easy to make
& Too good to eat just one!

Entice friends and family with warm, fresh-baked treats at festive gatherings, or stash them in the freezer as dough or cookies for impromptu indulgences.

More Crispy, Shortbread-Style Cookies

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