Say howdy to crispy, buttery shortbread cookies studded with pecans and darkish chocolate (swoon!). These cookies are our vegan and gluten-free twist on Alison Roman’s legendary Salted Chocolate Chunk Shortbread Cookies and (similar to Alison’s), they’re too good to eat only one!
Simply 7 elements and easy strategies stand in your manner. Seize your mixing bowl and let’s bake, buddies!
These easy, scrumptious shortbread cookies are made with simply 7 elements that you just probably have in your kitchen proper now: (vegan) butter, cane sugar, vanilla, gluten-free flour mix (or all-purpose flour if not GF), sea salt, chocolate, and pecans!
First, we cream the butter and sugar till mild and fluffy. Then we add the remaining elements to type a dough and stir in chopped pecans and chocolate.
Subsequent, we roll the dough right into a log form, which makes for a simple slice-and-bake cookie with a traditional shortbread look.
To make sure a crispy, flaky texture, we let the dough chill within the fridge for a bit earlier than slicing then baking till the cookies are simply golden on the perimeters.
The hands-on time for this recipe may be very minimal, however there’s a little extra ready left. Let the cookies cool for about 10 minutes after popping out of the oven (to agency up), after which it’s showtime. Put together for main deliciousness!
These cookies may simply grow to be your new favourite! They’re:
Crispy
Buttery
Flaky
Nutty
Chocolate-studded
Simple to make
& Too good to eat only one!
Convey them to vacation events or cookie swaps, or hold them within the freezer (as dough or cookies) to fulfill cravings quick.
Extra Crispy, Shortbread-Type Cookies
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Servings 15 (Cookies)
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- 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* (guarantee natural for vegan-friendly)
- 1/2 tsp vanilla extract
- 1 ¼ cups MB 1:1 GF Mix (or sub all-purpose flour if not GF)
- 1/4 tsp sea salt
- 1/3 cup darkish chocolate, finely chopped (we like Hu Kitchen Easy)
- 1/3 cup uncooked pecans, finely chopped
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Preheat the oven to 350 levels F (176 C) and line a baking sheet with parchment paper.
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In a medium mixing bowl, cream the softened butter with the sugar utilizing an electrical hand mixer (or a whisk plus some elbow grease) till mild and fluffy — about 1 minute. Add the vanilla extract and blend briefly to mix.
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Add the gluten-free flour mix together with the salt and blend till the dough comes collectively — it must be pale, clumpy, and gentle while you contact it. If it’s sticky, add 1-2 tablespoons extra flour. Add the chocolate and pecans and blend or stir to distribute.
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Place the dough onto a big piece of parchment paper (or plastic wrap or wax paper) and roll into a decent log, ~2 inches thick. Refrigerate for half-hour. Then, utilizing a pointy knife, slice the cookies into barely lower than 1/2-inch discs and place on the parchment-lined baking sheet. They received’t unfold a lot in any respect, so they need to all match on one baking sheet.
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Bake for 14-17 minutes, till the cookies look dry and are simply beginning to flip golden on the perimeters. Let cool for a minimum of 10 minutes earlier than having fun with!
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Leftover cookies hold for 2-3 days at room temperature or 1 month (or longer) within the freezer.
*We additionally examined with coconut oil and it labored, too, however we want the style and texture with vegan butter.
*Rolling and slicing the dough yields prettier cookies with a flakier texture (that we want!), however an easier and faster methodology (that’s additionally scrumptious!) is to make use of a cookie scoop (like this one) to scoop the dough into ~1 ½ Tablespoon quantities, then add to the baking sheet and press down with the palm of your hand to flatten. Bake immediately — you don’t want to relax the dough if utilizing this methodology.
*Tailored from Alison Roman’s unimaginable Salted Chocolate Chunk Shortbread Cookies.
*Vitamin data is a tough estimate.
Serving: 1 cookie Energy: 150 Carbohydrates: 17.3 g Protein: 1.1 g Fats: 8.8 g Saturated Fats: 5.4 g Polyunsaturated Fats: 0.5 g Monounsaturated Fats: 1 g Trans Fats: 0 g Ldl 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