Mexican Wedding Cookies
A gluten-free, plant-based, and lower glycemic recipe to traditional Mexican Wedding cookies. Powdered monk fruit offers the most blood sugar friendly option, but you can substitute with regular powdered sugar if needed.
Equipment
- Two baking sheets
- Hand-mixer
Ingredients
- 1 cup raw pecans
- 1/2 cup softened vegan butter, grass-fed butter, or ghee
- 1/4 cup powdered monk fruit sugar plus more for rolling
- 1/4 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 cup brown rice flour
- 1/2 cup almond flour
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Place pecans on one of the baking sheets, and bake for 10 to 12 minutes until toasted. Set aside to slightly cool. You can turn the oven off.
- In a medium bowl, beat the vegan butter, coconut oil, or ghee, the powdered monk fruit sugar, and the coconut sugar together, about two minutes. Mixture should become light and fluffy. Beat in the vanilla extract.
- Fold in the almond flour, brown rice flour, and sea salt until combined. Roughly chop the pecans and fold them into the mixture as well.
- Gather two tablespoons of dough and roll into a ball, and then roll in the powdered monk fruit sugar. Do this until all of the dough is used up, placing the balls on the baking sheet about two inches apart.Freeze until the dough is completely frozen through, at least 4 to 6 hours, or ideally overnight.
- Bake for 15 to 20 minutes or until the bottom of the cookies start to turn golden brown. Dust with more powdered sugar after baking.