The Vegan Pecan Shortbread Cookies are yummy and have 165 kcal per serving. Prepare this dessert in just 29 minutes. It contains all-purpose flour, pecans, powdered sugar, vegan butter, salt, vanilla extract, cornstarch, and powdered sugar. We may pair these cookies with chai tea, vanilla almond milk, strawberries, coconut macaroons, vegan sugar cookies, iced tea, pr vegan snowball cookies. Keep these Vegan Pecan Shortbread Cookies in the refrigerator for seven days.
STATS:
- Total Time: 29 minutes
- Cuisine: American
- Serving Size: 2 cookies
- Cooking Time: 14 minutes
- Servings: 12
- Course: Dessert
- Prep Time: 15 minutes
- Diet: Vegan
- Calories: 165 kcal
EQUIPMENT:
- Mixing bowl
- Measuring cups
- Baking paper
- Cooling rack
- Electric hand mixer
- Cutting board
- Measuring spoons
- Knife
- Rubber spatula
- Baking tray
INGREDIENTS:
- 1 cup all-purpose flour
- Half cup finely chopped pecans
- 2 tbsp powdered sugar
- Quarter cup powdered sugar
- 2 tbsp cornstarch
- Half cup softened vegan butter
- 1 tsp vanilla extract
- Quarter tsp salt
INGREDIENT NOTES:
PECANS:
- They pair beautifully with the butter and vanilla. Pecans give a delicious crunchy texture and buttery taste to the cookies. You may use pistachios as an alternative.
ALL-PURPOSE FLOUR:
- It makes the structure of the cookies and holds the dough shape while baking. Include white whole wheat flour if you are not using all-purpose flour.
POWDERED SUGAR:
- It makes the smooth dough and give even sweetness to the cookies. Powdered sugar blends easily with the vegan butter and gives a crumbly texture. You may use powdered organic cane sugar as another option.
VEGAN BUTTER:
- This helps the cookies get tender and rich. Vegan butter provides crisp edges and a classic buttery taste. Vegan baking sticks is a good substitute to use instead.
VANILLA EXTRACT:
- It improves the sweetness naturally and gives warmth to the cookies. Vanilla extract gives a nutty taste of pecans, as per your choice.
INSTRUCTIONS:
- First, cover the tray with baking paper and warm the oven to 350°F.
- Toast the pecans for 5 minutes, then cool them completely.
- Beat the vegan butter in the bowl, then include powdered sugar, vanilla extract, flour, salt, and cornstarch.
- Make a soft dough and include chopped pecans, then chill the dough for 20 minutes.
- Scoop about one tbsp of dough and roll into balls.
- Flatten the balls and put them 2 inches apart in the tray to bake for 14 minutes.
- Cool the cookies in the tray for 5 minutes, then add them to the rack.
- Lastly, use powdered sugar to dust the cookies and enjoy.
SERVING SUGGESTIONS:
HOT DRINKS:
- Freshly Brewed Coffee
- Espresso
- Cappuccino
- Café Latte
- Hot Chocolate
- Chai Tea
- Earl Grey Tea
- English Breakfast Tea
- Green Tea
- Peppermint Tea
COLD DRINKS:
- Iced Coffee
- Cold Brew
- Iced Chai Latte
- Iced Matcha Latte
- Almond Milk
- Oat Milk
- Soy Milk
- Coconut Milk
- Vanilla Oat Milk
- Fresh Lemonade
FRUIT:
- Strawberries
- Raspberries
- Blueberries
- Blackberries
- Sliced Apples
- Pear Slices
- Orange Segments
- Grapes
- Figs
- Fresh Cherries
ICE CREAM:
- Vanilla Bean Ice Cream
- Chocolate Ice Cream
- Salted Caramel Ice Cream
- Coffee Ice Cream
- Maple Pecan Ice Cream
- Coconut Ice Cream
- Cinnamon Ice Cream
- Almond Ice Cream
DESSERT:
- Chocolate Truffles
- Brownies
- Blondies
- Lemon Bars
- Cheesecake Bites
- Coconut Macaroons
- Chocolate-Dipped Strawberries
- Fruit Tart
BREAKFAST & BRUNCH:
- Fruit Salad
- Vegan Yogurt
- Granola
- Overnight Oats
- Chia Pudding
- Smoothie Bowl
- Banana Slices
- Berry Parfait
COOKIE TRAY:
- Sugar Cookies
- Gingerbread Cookies
- Thumbprint Cookies
- Chocolate Crinkle Cookies
- Snowball Cookies
- Oatmeal Raisin Cookies
- Linzer Cookies
- Biscotti
SPREADS & DIPS:
- Raspberry Jam
- Strawberry Jam
- Apricot Preserves
- Orange Marmalade
- Almond Butter
- Peanut Butter
- Chocolate Hazelnut Spread
- Vegan Caramel Sauce
TIPS:
- Avoid baking the cookies too much to keep their color and get tender texture.
- Chill the dough in the refrigerator for 30 minutes to easily handle it.
- Do not add too much flourr so the cookies do not become dry.
- Use finely chopped pecans to distribute it evenly in the cookies.
STORAGE INFORMATION:
FRIDGE:
- Store the cookies in the container for seven days.
FREEZER:
- Freeze the baked cookies in the vessel for three months.
FAQs:
Can I make the cookie dough earlier than the required time?
- Yes, you may prepare the dough 3 days in advance and bake when needed.
Why does the cookies spread so much?
- Too warm dough or extra soft butter makes the cookies spread. Chill the dough for 30 minutes then bake to get the better cookies shape.
Can I exclude nuts from the cookies?
- Yes, you may add sunflower seeds as another substitute.
NUTRITIONAL INFORMATION:
Net Carbs: 14 grams
Iron: 0.8 g
Total Carbs: 16 grams
Vitamin A: 260 IU
Fiber: 2 grams
Calories: 165 kcal
Calcium: 18 grams
Protein: 2 g
Sodium: 85 grams
Potassium: 75 g
