Paleo Mexican Wedding Cookies Video

These easy cookies are 100% Paleo and delicious!. They’re gluten-free, grain-free and low-carb. Jane Barthelemy shares a recipe from her new book on Paleo desserts.

Here’s how to make them:


  • 1 cup granulated Paleo sweetener. A fine grind sweetener is best, such as:
  • Just Like Sugar chicory root (, or
  • Xyli-Pure by Jarrow (some Whole Foods Markets, or
  • 1 1/4 cups shredded unsweetened coconut
  • 3 Tbsp arrowroot powder
  • 1/4 tsp sea salt
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 3/4 cups pecans, coarsely chopped
  • 3/4 cup granulated Paleo sweetener, finely ground for rolling after baking. (Xylitol or Erythritol work best for this.)


  1. Preheat oven to 325° F. Prepare two cookie sheets with parchment paper.
  2. In a dry food processor with an “S” blade, grind the sweetener several minutes to a very fine powder. You may need to open the machine and stir.
  3. Add coconut, arrowroot and salt. Grind again till very fine. Open the machine and stir several times to grind very fine.
  4. Add eggs, vanilla and almond extract. Mix well.
  5. Add pecans last and pulse gently to mix them in evenly.
  6. Refrigerate dough in same container for 15 minutes.
  7. Gently shape the dough without pressing into small, smooth 3/4-inch balls 1-inch apart on 2 cookie sheets. The dough will be soft. If your hands get sticky, wash and dry them.
  8. Bake 18 – 20 minutes. Do not overbake; they will not brown.
  9. While still warm, roll the delicate cookies very gently in finely ground Paleo sweetener.
  10. The cookies will continue to firm up as they cool. Makes 36 to 40 cookies.

* Tip: For rolling the baked cookies, grind your sweetener fine in a food processor, high speed blender or coffee grinder. Erythritol and Xylitol work best for rolling, as they grind to a very fine powder. Just Like Sugar does not work well for rolling these cookies, and just gets sticky.

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