Paleo Mexican Wedding Cookies
Grain-free Mexican wedding cookies are a lovely Christmas cookie for sharing with friends and family. Plus, they are fun and easy to make!
Servings: 18 Cookies
Calories: 178kcal
Ingredients
- 1/2 cup 1 stick butter, softened*
- 2 ½ cups almond flour
- 2 Tbsp coconut flour
- ¼ cup pure maple syrup
- 2 tsp vanilla extract
- 2/3 cup raw pecans finely chopped
- Pinch sea salt
- ¼ cup powdered sugar for rolling**
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper.
- Add the butter, pure maple syrup, and vanilla extract to a stand mixer and beat until fluffy.
- Scrape the sides of the bowl with a rubber spatula, then add the rest of the ingredients. Beat until a thick dough comes together.
- Note: if the dough is overly sticky, refrigerate it for 1 to 2 hours until it is firm.
- Form crescent shapes out of the cookie dough and place them on the lined baking sheet.
- Bake on the center rack of the preheated oven for 12 to 15 minutes, or until the cookies are golden-brown.
- Allow the cookies to cool to room temperature.
- Roll the cookies in powdered sugar (or sugar-free powdered sugar or powdered maple sugar) and enjoy!
Notes
*Replace the butter with softened coconut oil for a dairy-free vegan option.
**You can use sugar-free powdered sugar or powdered maple sugar instead of regular powdered sugar if you'd like
Nutrition
Serving: 1of 18 | Calories: 178kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Fiber: 2g | Sugar: 4g