Vegan Pecan Shortbread Cookies
These crave-worthy vegan pecan shortbread cookies are rich, buttery, and loaded with crunchy pecans. You'd never guess they were dairy-free!
Servings: 36 cookies
Calories: 84kcal
Ingredients
- 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
Instructions
- 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.
Notes
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
Calories: 84kcal | Carbohydrates: 7.9g | Protein: 1.1g | Fat: 5.8g | Saturated Fat: 0.9g | Sodium: 75mg | Potassium: 34mg | Fiber: 0.9g | Sugar: 2.9g | Iron: 0.4mg