Vegan Mexican Wedding Cookies

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This is a great vegan Cinco de Mayo recipe. Feel free to use other nuts besides pecans or use mixed nuts!

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Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
35
Yield:
35 cookies

Ingredients

  • 2 cups cake flour

  • 2 cups chopped pecans

  • 1 cup coconut oil

  • ¼ cup confectioners' sugar

  • ½ teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix cake flour, pecans, coconut oil, confectioners' sugar, and vanilla extract together in a bowl until mixture comes together and forms a soft dough. Roll dough into 1-inch balls and arrange 2 inches apart on a baking sheet.

  3. Bake in the preheated oven until the bottoms of the cookies are golden brown, 10 to 12 minutes.

Cook's Note:

As an optional step, you can roll the cookies in confectioners' sugar while the cookies are still warm.

Nutrition Facts (per serving)

131 Calories
11g Fat
8g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 35
Calories 131
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 31%
Sodium 0mg 0%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 1g
Vitamin C 0mg 1%
Calcium 6mg 0%
Iron 1mg 4%
Potassium 34mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.