Small-batch Chocolate Pecan Shortbread

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Prep Time5

Cook Time20

Chilling Time20

Course: Appetizer, Dessert, Snack

Keyword: chocolate, chocolate chip, cookies, easy, easy recipes, gluten-free, low sugar, pecans, plant-based, shortbread, small-batch, vegan

Servings: cookies

Calories: 156kcal

1/4 cup (plant) butter, softened (56 g)
2 tbsp powdered sugar (15 g) you can probably sub regular sugar, the texture will be slightly different
1/2 cup all purpose flour (60 g) sub gf all purpose
pinch of salt

2 tbsp chocolate chips (28 g) I used mini, you might want to chop regular sized chocolate chips smaller
2 tbsp pecans, chopped (or other nuts/seeds) (14 g)

Preheat oven to 350F and line a cookie sheet with parchment.
In a medium bowl cream together sugar and butter until light and fluffy. I used a hand mixer but you can use a stand mixer or even a whisk (consider it a workout).
Add pinch of salt and 1/4 cup flour at a time and beat to combine until a soft non-sticky dough forms. You might need a little extra flour to make it non-sticky.
Fold in chocolate and nuts.
Either roll the dough thin and cut cookie shapes or shape into cookies by hand (my method). Sprinkle flaky sea salt if you desire.
Bake cookies about 15 minutes depending on your desired level of done-ness.
Let cookies cool and firm up slightly and enjoy!