Chocolate Pecan Shortbread Cookies (Vegan + GF)

23 hours ago 3

Holding up a vegan gluten-free chocolate chip pecan shortbread cookie with a stack of cookies behind it

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!

Vegan butter, gluten-free flour blend sea salt, pecans, dark chocolate, vanilla, and cane sugar

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!

Hand mixer in a bowl of creamed vegan butter and cane sugar

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.

Pouring chopped pecans into a bowl of cookie dough topped with chopped dark chocolate

Next, we roll the dough into a log shape, which makes for an easy slice-and-bake cookie with a classic shortbread look.

Slicing a log of shortbread cookie dough

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!

Cooling rack with vegan gluten-free dark chocolate pecan shortbread cookies

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

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!

Picking up a shortbread cookie from a stack of more cookies

Prep Time 40 minutes

Cook Time 15 minutes

Total Time 55 minutes

Servings 15 (Cookies)

Course Dessert

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 2-3 Days

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

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.

*We tested this recipe with coconut sugar and it did work, but the cookies were darker in color and we preferred the flavor of cane sugar.
*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.

Serving: 1 cookie Calories: 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 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