Imagine a cookie so delicate, so buttery, and so irresistibly delicious that you won't believe it's completely vegan. These Pecan Shortbread Cookies are about to revolutionize your dessert game, proving that plant-based treats can be just as decadent as traditional recipes. With a perfect balance of nutty pecans and delicate sweetness, these cookies will transport you to a world of pure culinary bliss – all without using a single animal product!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Vegan
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pecans, chopped
- 1/4 cup coconut oil, melted
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper, ensuring even coverage to prevent cookie sticking.
- In a large mixing bowl, sift the all-purpose flour and salt together to remove any lumps and create a smooth, consistent texture.
- Finely chop the pecans into small, uniform pieces using a sharp knife, ensuring they will distribute evenly throughout the cookie dough.
- Melt the coconut oil in a small saucepan over low heat or in the microwave, allowing it to cool slightly before adding to other ingredients.
- Add the melted coconut oil, powdered sugar, and vanilla extract to the flour mixture, stirring gently until a cohesive dough forms.
- Fold in the chopped pecans, distributing them evenly throughout the dough using a spatula or wooden spoon.
- Transfer the dough onto a lightly floured surface and gently roll out to approximately 1/4 inch thickness.
- Use a cookie cutter or knife to cut the dough into desired shapes, placing each cookie carefully on the prepared baking sheet.
- Bake in the preheated oven for 12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your coconut oil is at the right temperature – it should be melted but not hot, to ensure proper dough consistency.
- Chop the pecans finely and evenly to distribute the nutty flavor throughout the cookie.
- Use parchment paper to prevent sticking and ensure easy cookie removal.
- Don't overwork the dough – mix just until ingredients are combined to keep the texture light and crumbly.
- For uniform cookies, use a cookie cutter or carefully measure and cut the dough.
- Let the cookies cool completely before storing to maintain their crisp texture.
- Store in an airtight container to keep them fresh for up to 5 days.
- For extra flavor, consider toasting the pecans lightly before chopping them into the dough.
- If the dough seems too dry, add a tiny bit more melted coconut oil; if too wet, sprinkle a little more flour.
- Experiment with different shapes and sizes to make these cookies your own unique creation!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 7g
Protein: 1g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 0mg
