Say hello crispy, buttery Shortbread cookies studded with pecans and dark chocolate (swoon!). These cookies are used by us vegan and gluten free Twist by Alison Roman legendary Salted Chocolate Chunk Shortbread Cookies (just like Allison’s) ~ degree It’s delicious even if you eat just one!
only 7 ingredients Simple methods get in the way. Grab a mixing bowl and let’s bake, friends!
These simple and delicious shortbread cookies 7 ingredients Things you probably have in your kitchen right now: (vegan) butter, cane sugar, vanilla, gluten-free flour mix (or all-purpose flour if not GF), sea salt, chocolate, pecans!
First, cream the butter and sugar until light and fluffy. Then add the rest of the ingredients to form a dough and mix in the mince. pecans and chocolate.
Next, you can easily roll out the dough into a log shape. Slice it thinly and bake it. cookie Classic Shortbread look at
To ensure crispy, crunchy If you like the texture, place the dough in the refrigerator for a while, then slice into thin slices and bake until the cookies are just cooked. golden on the edges.
Although the time required to practice this recipe is very short, small There’s more waiting left. After the cookies come out of the oven and cool for about 10 minutes (to harden), showtime begins. prepare major it’s good!
These cookies might become your new favorites! they:
crunchy
buttery
different
wonderful
chocolate-studded
easy to make
& It’s so delicious even if you eat just one!
Bring them to a holiday party or cookie exchange, or store them in the freezer in dough or cookie form to satisfy your cravings. fast.
Crunchier shortbread style cookies
Let me know if you try this recipe! Don’t forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
night soil 15 (cookie)
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- 1/2 cup Salted vegan butter*, softened (We used Miyoko’s // Dairy Butter. It would also work if it’s vegan/dairy-free)
- 1/3 cup sugarcane* (Ensure vegan friendly organic products)
- 1/2 teaspoon vanilla extract
- 1 ¼ cup MB 1:1 GF mix (or all purpose flour if not GF)
- 1/4 teaspoon sea salt
- 1/3 cup Dark chocolate, finely chopped (We love Hu Kitchen Simple)
- 1/3 cup chopped raw pecans
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Preheat oven to 350 degrees F (176 degrees C) and line a baking sheet with parchment paper.
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In a medium mixing bowl, using an electric hand mixer (or a whisk and a little elbow grease), cream the softened butter with the sugar until light and fluffy, about 1 minute. Add vanilla extract and mix briefly to combine.
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Add the gluten-free flour mixture along with the salt and mix until the dough comes together. The dough should be pale, lumpy, and soft to the touch. If it gets sticky, add 1-2 tablespoons more flour. Add chocolate and pecans and mix or stir to distribute.
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Place the dough on a large piece of parchment paper (or plastic wrap or wax paper) and roll into a tight log about 2 inches thick. Refrigerate for 30 minutes. Then, using a sharp knife, cut the cookies into disks slightly smaller than 1/2 inch and place them on a baking sheet lined with parchment paper. They won’t spread at all, so they should all fit on one baking sheet.
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Bake for 14-17 minutes, until the cookies look dry and the edges begin to turn golden. Let cool for at least 10 minutes before enjoying!
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Leftover cookies can be stored at room temperature for 2-3 days or in the freezer for 1 month (or more).
*I also tested it with coconut oil and it worked, but I prefer the taste and texture of vegan butter.
*Rolling and cutting the dough makes for prettier cookies with a crunchier texture (this is our preferred method!), but a simpler and faster way (it’s also delicious!) is to use a cookie scoop (like this one) to scoop the dough into ~1 pieces. It’s scooping. Place ½ tablespoonfuls onto a baking sheet and press down to flatten with the palm of your hand. Bake right away. There is no need to chill the dough with this method.
*Adapted from an article by Alison Roman unbelievable Salted Chocolate Chunk Shortbread Cookies.
*Nutritional information is a rough estimate.
clothing material: 1 cookie calorie: 150 carbohydrate: 17.3 g protein: 1.1 g province: 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 steel: 1 mg
