Say whats up 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 components and easy strategies stand in your method. Seize your mixing bowl and let’s bake, buddies!
These easy, scrumptious shortbread cookies are made with simply 7 components that you just seemingly 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 gentle and fluffy. Then we add the remaining components 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 basic 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 could be very minimal, however there is a bit more 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 develop into your new favourite! They’re:
CrispyButteryFlakyNuttyChocolate-studdedEasy to make& Too good to eat only one!
Convey them to vacation events or cookie swaps, or maintain them within the freezer (as dough or cookies) to fulfill cravings quick.
Extra Crispy, Shortbread-Type Cookies
Should you do that recipe, tell us! Go away a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!
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