Paleo Mexican Wedding Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
18 Cookies
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Calories
178 kcal
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Course
Main Course
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Cuisine
Mexican
Paleo Mexican Wedding Cookies
Description
This recipe for Paleo Mexican Wedding Cookies uses almond flour and coconut flour as the base, creating a grain-free dough enriched with softened butter, pure maple syrup, vanilla extract, and chopped raw pecans for texture and flavor. The dough is beaten until fluffy and firm, forming crescent shapes placed on parchment-lined baking sheets. Baking at 350°F for 12 to 15 minutes yields golden edges with a soft, crumbly interior typical of Mexican wedding cookies.
After cooling, the cookies are rolled in powdered sugar, which adds an extra layer of sweetness and a classic snowy appearance. The nutty flavor of almond flour and pecans blends with the subtle sweetness of maple syrup to create a rich but delicate cookie. The recipe allows substituting coconut oil for butter to maintain dietary preferences.
These cookies make an elegant snack or gift item and can be served alongside tea or coffee. Their gluten-free nature suits those avoiding wheat, and the use of natural sweeteners keeps sweetness moderate.
Chilling the dough if sticky helps achieve the right firmness for shaping, and rolling the finished cookies in powdered sugar while cooled ensures an even coating.
Ingredients
- 1/2 cup butter 1 stick, softened
- 2 ½ cups almond flour
- 2 Tbsp coconut flour
- ¼ cup pure maple syrup
- 2 tsp vanilla extract
- 2/3 cup pecans finely chopped, raw
- Pinch salt 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
- For a dairy-free vegan option, replace butter with softened coconut oil.
- Use sugar-free powdered sugar or powdered maple sugar for rolling if desired to reduce refined sugar.
- If dough is too sticky to handle, refrigerate for 1-2 hours to firm before shaping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Cookies
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1of 18 | |
| Calories | 178kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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