These gluten free mock pecan shortbread cookies were formulated to replicate the rich shortbread cookies, studded with finely allergy free chopped pretzels. Pair these with a fresh pot of hot tea for best results! This recipe was originally posted in December 2021. It was updated an re-posted in December 2022.

Gluten Free Mock Pecan Shortbread Cookies

Servings 24 Prep Time 30-40 Cook Time 25-30


3/4 cup (143 grams) vegetable or palm shortening 3/4 cup (170 grams) vegan butter 1 cup (200 grams) granulated sugar 1/2 cup (56 grams) powdered sugar 1 1/2 tsp salt 1/2 cup vegan milk (hemp seed milk) 2 Tbsp LorAnn Pecan SS Flavor, LorAnn Pecan SS Flavor,(allergy free) 1 Tbsp pure vanilla 480 grams ARTISAN BLEND: GUM/RICE FREE GLUTEN FREE FLOUR OR ORIGINAL BLEND: Better Batter Gluten Free Flour 1/4 tsp baking soda 1 cup pretzels chopped (allergy free pretzels)


Preheat the oven to 325 degrees F.
In a large bowl, cream together the shortening, vegan butter, sugar, powdered sugar, and salt with an electric mixer on medium speed. Add the vegan milk, pecan flavoring, and vanilla and beat well. While mixing, slowly add the flour and baking soda. Chop the allergy free pretzels into very small bits using a food processor or blender on low speed. Be careful not to over chop; you don’t want to make pretzel dust. The pieces should be about the size of rice grains. Add the pretzels to the dough and knead with your hands until the chopped pretzels are well blended into the mixture. Roll the dough into 3 inch balls, or using a small cookie scoop, and press flat with your hands onto ungreased baking sheets. The cookies should be about 2 inches in diameter and 1/2 inch thick. Bake for 25-30 minutes or until just the edges of the cookies are golden brown. Remove from oven and enjoy!