These crave-worthy vegan pecan shortbread cookies are rich, buttery, and loaded with crunchy pecans. You'd never guess they were dairy-free!
Course:
Dessert
Cuisine:
American
Servings: 36 cookies
Calories: 84 kcal
Author: Alissa
-
1
cup
vegan margarine,
such as Earth Balance or homemade vegan butter, at room temperature
-
½
cup
granulated sugar,
I used coconut sugar, but white sugar works too
-
1
tsp.
vanilla extract
-
¼
tsp.
salt
-
2
cups
spelt flour or all-purpose flour
-
1
tsp.
ground cinnamon
-
1
cup
chopped pecans
-
Using a mixer at high speed, blend butter and sugar together until uniform and creamy.
-
Blend in vanilla and salt, then flour and cinnamon. Mix until completely blended. The mixture may be crumbly, but should hold when pressed together with your hands.
-
Use a large spoon to stir in the pecans.
-
Roll your dough into two 9-inch logs. Wrap in plastic and refrigerate for thirty minutes.
-
Preheat oven to 350° and line two baking sheets with parchment paper.
-
Carefully slice your dough into about ¼ inch slices and distribute evenly on baking sheets.
-
Bake for 15-17, or until edges begin to brown.
-
Remove from oven and allow to cool a bit before removing from baking sheets.
For a golden-brown color like you see in the photos, use spelt flour and coconut sugar. For a paler, more traditional shortbread, use all-purpose flour and white sugar.
Nutrition Facts
Vegan Pecan Shortbread Cookies
Amount Per Serving
Calories 84
Calories from Fat 52
% Daily Value*
Fat 5.8g9%
Saturated Fat 0.9g5%
Sodium 75mg3%
Potassium 34mg1%
Carbohydrates 7.9g3%
Fiber 0.9g4%
Sugar 2.9g3%
Protein 1.1g2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.