These Chocolate Pecan Shortbread Cookies are a vegan and gluten-free delight, offering a perfect balance of buttery richness, deep chocolate flavor, and nutty crunch. With a tender, melt-in-your-mouth texture, these cookies are ideal for holiday baking, gifting, or satisfying your sweet cravings. This recipe is beginner-friendly, requires minimal ingredients, and can be customized to suit your preferences. Ready in about 45 minutes (including chilling and baking), these cookies are sure to become a favorite in your dessert repertoire.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients
- Equipment Needed
- Step-by-Step Instructions
- Tips for Success
- Variations and Substitutions
- Storage and Serving Suggestions
- Nutritional Information
- Frequently Asked Questions
- Conclusion
Why You’ll Love This Recipe
These Chocolate Pecan Shortbread Cookies are a must-try for cookie lovers. Here’s why:
- Vegan and Gluten-Free: Perfect for those with dietary restrictions or anyone seeking plant-based, gluten-free treats.
- Rich and Indulgent: The combination of cocoa, vegan butter, and pecans creates a decadent flavor and texture.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for all skill levels.
- Customizable: Add spices, swap nuts, or dip in chocolate for endless variations.
- Perfect for Any Occasion: Ideal for holidays, tea time, or as a thoughtful homemade gift.
- Short Prep Time: Ready to bake in about 15 minutes, with a total time of 45 minutes including chilling and baking.
Whether you’re baking for a crowd or treating yourself, these cookies deliver on taste, texture, and dietary inclusivity.
Ingredients
This recipe yields approximately 18-20 cookies, depending on the size of your cookie cutter or scoop. All ingredients are vegan, gluten-free, and widely available.
For the Cookies
- 1 ½ cups (180g) gluten-free all-purpose flour (e.g., Bob’s Red Mill 1:1 or King Arthur Gluten-Free Measure for Measure)
- ¼ cup (25g) unsweetened cocoa powder
- ½ cup (100g) vegan butter, softened (e.g., Earth Balance or Miyoko’s Creamery)
- ½ cup (60g) powdered sugar, sifted
- ¼ cup (50g) coconut sugar (or brown sugar for a richer flavor)
- ½ cup (60g) pecans, finely chopped
- 1 teaspoon vanilla extract
- 2 tablespoons (30ml) unsweetened almond milk (or any plant-based milk)
- Pinch of salt
For Optional Chocolate Coating (Half-Dip)
- ½ cup (90g) vegan dark chocolate chips (at least 70% cocoa, e.g., Enjoy Life or Pascha)
- 1 teaspoon coconut oil (for smooth melting)
- 2 tablespoons (15g) pecans, finely chopped (for sprinkling)
For Garnish (Optional)
- Sea salt flakes (for a sweet-salty contrast)
- Edible gold dust or sprinkles (for festive flair)
- Cocoa powder dusting
Equipment Needed
- Mixing bowls (one for dry ingredients, one for wet)
- Hand mixer or stand mixer (optional, for creaming butter and sugar)
- Spatula or wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Rolling pin (if rolling out dough)
- Cookie cutters (optional, for shaped cookies)
- Microwave-safe bowl or double boiler (for melting chocolate, if using)
- Cooling rack
- Refrigerator (for chilling dough)
- Oven
Step-by-Step Instructions
Follow these steps to create your Chocolate Pecan Shortbread Cookies. Total time is approximately 45 minutes, including 15 minutes of prep, 15 minutes of chilling, and 12-15 minutes of baking.
Step 1: Prepare the Dough
- In a medium mixing bowl, whisk together the gluten-free flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, use a hand mixer or stand mixer to cream the softened vegan butter, powdered sugar, and coconut sugar until light and fluffy (about 2-3 minutes). You can also mix by hand with a spatula, but it will take longer.
- Add the vanilla extract and almond milk to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. The dough should be slightly sticky but hold together.
- Fold in the finely chopped pecans until evenly distributed.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes to firm up. This makes it easier to roll or scoop.
Step 2: Shape the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- For Rolled Cookies: On a lightly floured surface (use gluten-free flour), roll out the chilled dough to about ¼-inch (6mm) thickness. Use cookie cutters to cut out shapes and transfer them to the prepared baking sheet, leaving 1 inch between cookies.
- For Slice-and-Bake Cookies: Form the chilled dough into a log (about 1.5 inches in diameter), wrap, and chill for an additional 10 minutes if needed. Slice into ¼-inch rounds and place on the baking sheet.
- For Drop Cookies: Scoop tablespoon-sized portions of dough, roll into balls, and flatten slightly with your palm or a fork on the baking sheet.
Step 3: Bake the Cookies
- Bake in the preheated oven for 12-15 minutes, or until the edges are set. The cookies will firm up as they cool, so avoid overbaking.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Step 4: Optional Chocolate Coating
- In a microwave-safe bowl, combine the vegan dark chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until melted and smooth. Alternatively, use a double boiler.
- Dip half of each cooled cookie into the melted chocolate, letting excess drip off.
- Place the dipped cookies on parchment paper and sprinkle with chopped pecans or sea salt flakes, if desired.
- Let the chocolate set at room temperature for 20 minutes or refrigerate for 10 minutes to speed up the process.
Step 5: Garnish and Serve
- Garnish with a dusting of cocoa powder, edible gold dust, or sprinkles for a festive touch, if desired.
- Serve immediately or store as directed below.
Tips for Success
- Use Softened Vegan Butter: Let the butter sit at room temperature for 20-30 minutes for easier creaming. If too soft, the cookies may spread too much.
- Measure Flour Accurately: Spoon the gluten-free flour into the measuring cup and level it off to avoid dense cookies.
- Chill the Dough: Chilling prevents the cookies from spreading and makes the dough easier to handle.
- Don’t Overbake: Gluten-free cookies can become dry if overbaked. Remove them when the edges are just set.
- Finely Chop Pecans: Smaller pieces ensure even distribution and a better texture in the shortbread.
- Test Chocolate Consistency: If dipping, ensure the melted chocolate is smooth and not too thick. Add more coconut oil if needed for a thinner coating.
Variations and Substitutions
This recipe is versatile and can be adapted to suit different tastes or dietary needs. Here are some ideas:
Flavor Variations
- Mocha Shortbread: Add 1 teaspoon of instant coffee or espresso powder to the dough for a coffee-chocolate twist.
- Spiced Chocolate: Incorporate ½ teaspoon of cinnamon or a pinch of cayenne for a warm or spicy kick.
- Orange Chocolate: Add 1 teaspoon of orange zest to the dough for a citrusy note.
- Double Chocolate: Mix in ¼ cup of vegan mini chocolate chips for extra chocolatey goodness.
Nut Variations
- Almond Shortbread: Swap pecans for finely chopped almonds or almond meal.
- Walnut Shortbread: Use walnuts for a slightly earthier flavor.
- Nut-Free: Replace pecans with sunflower seeds or omit nuts entirely for a plain chocolate shortbread.
Substitutions
- Flour Alternatives: Use a 1:1 gluten-free flour blend. Avoid single flours like almond or coconut flour, as they alter the texture.
- Butter Alternatives: Coconut oil (solid, not melted) can replace vegan butter, but it may add a slight coconut flavor.
- Sugar Alternatives: Use all coconut sugar or maple sugar for a refined sugar-free option, adjusting for sweetness.
- Milk Alternatives: Oat, soy, or coconut milk can replace almond milk.
Storage and Serving Suggestions
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days. Separate layers with parchment to prevent sticking.
- Freezing: Freeze baked cookies (without chocolate coating) in a freezer-safe container for up to 2 months. Thaw at room temperature for 1-2 hours. You can also freeze the dough (shaped or as a log) for up to 1 month; bake directly from frozen, adding 1-2 minutes to the baking time.
- Serving Suggestions:
- Pair with a hot cup of coffee, tea, or vegan hot chocolate for a cozy treat.
- Serve on a dessert platter with fresh fruit or vegan ice cream for gatherings.
- Package in decorative tins for holiday gifting.
Nutritional Information
Approximate nutritional values per cookie (based on 20 cookies, without chocolate coating):
- Calories: 120 kcal
- Fat: 8g (Saturated: 4g)
- Carbohydrates: 11g (Sugars: 4g)
- Protein: 1g
- Fiber: 1g
- Sodium: 50mg
Note: Nutritional values may vary based on specific brands, substitutions, and whether the chocolate coating is added. For precise calculations, use a nutritional analysis tool with your exact ingredients.
Frequently Asked Questions
1. Can I make these cookies without a gluten-free flour blend?
A 1:1 gluten-free flour blend is recommended for the best texture. Single gluten-free flours like almond or rice flour may result in crumbly or dense cookies.
2. Why did my cookies spread too much?
This could be due to overly soft vegan butter, insufficient chilling, or too much liquid. Ensure the butter is softened but not melted, and chill the dough as directed.
3. Can I make these nut-free?
Yes, omit the pecans or replace them with sunflower seeds or gluten-free cookie crumbs for texture.
4. How do I prevent the cookies from being too crumbly?
Use a high-quality gluten-free flour blend with xanthan gum, measure ingredients accurately, and avoid overbaking.
5. Can I double the recipe?
Absolutely! Double all ingredients and bake in batches, ensuring not to overcrowd the baking sheet.
Conclusion
These Chocolate Pecan Shortbread Cookies are a vegan and gluten-free treat that combines simplicity with indulgence. With their rich chocolate flavor, nutty crunch, and buttery texture, they’re perfect for any occasion—from holiday gatherings to everyday snacking. The recipe’s versatility allows you to experiment with flavors, shapes, and toppings, making it a go-to for bakers of all levels. Whip up a batch today and enjoy a delicious, dietary-friendly dessert that everyone will love!