These easy wholemeal shortbread cookies are filled with two delicious ingredients, rich in flavour dark chocolate and crunchy pecans. The cookies are not too sweet but buttery with super crispy texture. They can be prepared ahead of time, which makes them a perfect Christmas recipe and delicious addition to your cookie box.
Another cookie recipe? Yes, but I have an excellent excuse. It’s December – cookies time! ? And these shortbread cookies with dark chocolate are delicious. I baked them two times in the last month and they disappeared in the blink of an eye. Everyone loves them.
What I like the most is that this recipe is super easy to make. No special skills or equipment is needed.
How to store or freeze your shortbread cookies with chocolate?
You can prepare your cookies ahead of time. Once baked, let them cool down, then store them in an airtight food container at room temperature. They will keep for a few days.
You can also freeze your cookies before cutting and baking. Simply place your formed dough in a freezing bag and place it in the freezer (make sure to remove air from the bag). When ready to bake, unfreeze the dough, slice and bake following the recipe.
It’s December, time for Christmas cookies!
Shortbread cookies with dark chocolate and pecans
Equipment
- Mixer
Ingredients
- 2 cup wholemeal wheat flour
- ½ cup coconut sugar
- 170 g butter
- 50 g pecans
- 30 g dark chocolate
- 1 tbsp valilla extract
Instructions
- In a medium bowl combine the butter, coconut sugar, and vanilla extract using a stand mixer or hand mixer until fluffy. Add flour and mix until a thick dough is formed.
- Finely chop the dark chocolate and pecans, add them to the bowl with the dough. Using spoon or spatula mix everything until incorporated.
- Divide prepared dough in half. Place half dough on a piece of plastic wrap and roll into a log (repeat the same with the other half). Once formed, wrap them with the plastic wrap and chill in the fridge for 30 minutes.
- Preheat the oven to 180°C.
- Remove the plastic wrap and cut your dough into slices. Place them on the baking tray lined with baking paper or silicone baking mate. Bake your cookies for about 12-15 minutes.
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