Chocolate Pecan Shortbread Cookies (Vegan + GF)

 Chocolate Pecan Shortbread Cookies (Vegan & GF) are a rich, buttery, and melt-in-your-mouth treat that’s perfect for anyone following a vegan or gluten-free diet. Made with simple ingredients like almond flour and coconut oil, these cookies are a healthier twist on traditional shortbread but just as delicious. Here's a simple recipe to make them:

Ingredients:

For the Cookies:

1 1/2 cups almond flour (or another gluten-free flour like rice flour)

1/4 cup coconut flour

1/4 cup coconut sugar (or maple sugar)

1/4 tsp salt

1/2 cup coconut oil, melted (or vegan butter)

2 tbsp maple syrup (or agave syrup)

1 tsp vanilla extract

1/2 cup pecans, chopped

For the Chocolate Drizzle (Optional):

1/4 cup dairy-free chocolate chips (or chopped dark chocolate)

1 tsp coconut oil (or other neutral oil)

Instructions:

1. Prepare the Cookie Dough:

In a medium bowl, combine the almond flour, coconut flour, coconut sugar, and salt.

Add the melted coconut oil (or vegan butter), maple syrup, and vanilla extract. Mix until the dough begins to come together.

Fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.

2. Shape the Cookies:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Roll the dough into small balls (about 1-inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart.

Press each ball down gently with your fingers or the back of a spoon to flatten them into thick discs.

3. Bake the Cookies:

Bake the cookies for 10-12 minutes, or until the edges are lightly golden. They will firm up as they cool.

Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

4. Make the Chocolate Drizzle:

While the cookies are cooling, melt the dairy-free chocolate chips and coconut oil together. You can do this by microwaving the chocolate in 20-second intervals, stirring in between, or by using a double boiler.

Once melted and smooth, drizzle the chocolate over the cooled cookies using a spoon or a piping bag.

5. Serve:

Allow the chocolate to set (you can refrigerate the cookies for faster setting).

Serve and enjoy these delicious Chocolate Pecan Shortbread Cookies with a cup of tea or coffee!

Tips:

Storage: Store these cookies in an airtight container at room temperature for up to 1 week or refrigerate for longer shelf life.

Nut Substitutes: You can swap the pecans for walnuts, almonds, or other nuts if desired.

For a Nut-Free Option: You can omit the nuts entirely or replace them with gluten-free oats for added texture.

These Vegan & Gluten-Free Chocolate Pecan Shortbread Cookies are a delightful, indulgent treat with a perfect balance of flavors—nutty, chocolaty, and rich without being overly sweet!