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Mexican Wedding Cookies are a scrumptious treat for the holidays or any time of year, for that matter. The recipe is a preview from my book “Paleo Desserts -125 Delicious Everyday Favorites, Gluten and Grain-free”. Buy it online here. These delicate morsels will melt in your mouth and can satisfy almost any cookie craving. They are Paleo, gluten-free, grain-free, and diabetic-friendly, sweetened with zero-calorie Just Like Sugar Table Top natural chicory root sweetener. Or your favorite sweetener. For best results, follow the recipe closely. Makes 36 to 40 cookies. Equipment needed: A food processor. Find more Paleo Desserts at my website PaleoDesserts.com!

Paleo Mexican Wedding Cookies

Rating: 51

Ingredients

  • 1 cup Just Like Sugar Table Top natural chicory root sweetener (not Baking), or your favorite sweetener.
  • 1 1/4 cups shredded unsweetened coconut flakes
  • 3 tablespoons arrowroot powder
  • 1/4 teaspoon unprocessed salt
  • 2 large eggs (55 grams each or 110 grams total) If your eggs are too large, the dough will be too runny.
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 3/4 cup coarsely chopped pecans, soaked if possible. (See my post All About Nuts.)
  • 3/4 cup Organic Zero Sweetener finely ground, for rolling after baking *

Instructions

  1. Preheat the oven to 325°F. Line two cookie sheets with parchment paper.
  2. In a dry food processor fitted with an “S” blade, grind the sweetener several minutes to a very fine powder.
  3. Add the coconut, arrowroot, and salt. Grind again until very fine. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly fine.
  4. It is a good idea to weigh the eggs, because if they are larger than average, the dough will be too soft to roll. Add the eggs, vanilla, and almond extract. Mix well. (If the dough is very runny, add a few tablespoons more shredded coconut and/or arrowroot to firm it up. The dough will thicken more when it is chilled)
  5. Add the pecans last and pulse gently to mix in evenly.
  6. Chill the dough for 15 minutes. (I use the same container.)
  7. Gently shape the dough without pressing into smooth 3/4-inch balls. Place them 1 inch apart on the prepared cookie sheets. The dough will be soft. It helps to coat your hands with a bit of arrowroot powder to keep them from getting too sticky. If they do get sticky, wash and dry them as needed, and coat them with arrowroot powder.
  8. Bake for 18 for 20 minutes. They will not brown, so take care not to overbake. When they are slightly brown on the bottom, they're done.
  9. While still warm, roll the delicate cookies very gently in ground granulated sweetener. The cookies will continue to firm up as they cool.
  10. *Tip:
  11. Erythritol works best for coating the cookies. It grinds more finely than Just Like Sugar; and it will adhere better to the cookies. Grind it in a high-speed blender or hand-held coffee grinder. Erythritol is a natural granulated plant-based sweetener. Organic Zero is a non-gmo brand of 100% Erythritol available in most Whole Foods Markets.

http://janeshealthykitchen.com/mexican-wedding-cookies/

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