Gluten-free Mexican Wedding Cookies

16 25 275
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 16
Gluten-free Mexican Wedding Cookies
Health Highlights
These Paleo Mexican Wedding cookies are a wonderful homemade Christmas gift.

Ingredients


1 1/2 cup Almond flour/meal, Bob's Red Mill (blanched; (not almond meal))
1 1/2 cup Almond flour/meal, Bob's Red Mill (blanched; (not almond meal))
1 dash Celtic sea salt
1 dash Celtic sea salt
1 dash Baking soda
1 dash Baking soda
2 tbsp Soy shortening (I used palm shortening)
2 tbsp Soy shortening (I used palm shortening)
2 tbsp Honey
2 tbsp Honey
1 tsp Vanilla extract, pure
1 tsp Vanilla extract, pure
1/2 cup Pecans ((toasted and chopped))
1/2 cup Pecans ((toasted and chopped))
1/2 cup Coconut sugar (powdered)
1/2 cup Coconut sugar (powdered)

Instructions


  1. In a food processor combine almond flour, salt, and baking soda
  2. Pulse in shortening, honey, and vanilla
  3. Mix in pecans by hand
  4. Using a 1 tablespoon ice cream scoop, scoop dough out in scant tablespoons
  5. Use your hands to form cookies into balls, pressing very firmly
  6. Bake at 350°F for 7-10 minutes
  7. Remove from oven and allow to cool for 20 minutes
  8. Dip cookies into powdered coconut sugar
  9. Serve

Nutrition Facts

Per Portion

Calories 275
Calories from fat 172
Calories from saturated fat 16.2
Total Fat 19.1 g
Saturated Fat 1.8 g
Trans Fat 1.5 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 5.2 g
Cholesterol 0
Sodium 45 mg
Potassium 163 mg
Total Carbohydrate 21.7 g
Dietary Fiber 2.0 g
Sugars 18.5 g
Protein 4.6 g

Dietary servings

Per Portion


Meat Alternative 0.9

Energy sources


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