Say good day 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 (identical to Alison’s), they’re too good to eat only one!
Simply 7 substances and easy strategies stand in your approach. Seize your mixing bowl and let’s bake, buddies!
These easy, scrumptious shortbread cookies are made with simply 7 substances that you just seemingly have in your kitchen proper 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 till gentle and fluffy. Then we add the remaining substances 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 straightforward 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 sides.
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 would possibly simply develop into your new favourite! They’re:
Crispy
Buttery
Flaky
Nutty
Chocolate-studded
Straightforward 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 Blend (or sub all-purpose flour if not GF)
- 1/4 tsp sea salt
- 1/3 cup darkish chocolate, finely chopped (we like Hu Kitchen Simple)
- 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 electric hand mixer (or a whisk plus some elbow grease) till gentle 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 whenever 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 sides. Let cool for at the very least 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 choose the style and texture with vegan butter.
*Rolling and slicing the dough yields prettier cookies with a flakier texture (that we choose!), 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 sit back the dough if utilizing this methodology.
*Tailored from Alison Roman’s unbelievable Salted Chocolate Chunk Shortbread Cookies.
*Diet info 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