Low Sodium Almond Flour Mexican Wedding Cookies

Total time49 min

Prep time20 min

Cook time14 min

Low Sodium Almond Flour Mexican Wedding Cookies

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Ingredients

24 servings

2 cups almond flour, packed
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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½ cup finely chopped raw pecans
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup unsalted grass-fed butter, softened
3 tbsp coconut sugar
1 tsp pure vanilla extract

For rolling

½ cup coconut sugar, for rolling

Instructions

1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2
Pulse the 1/2 cup coconut sugar for rolling in a blender or food processor until it reaches a fine, powdery consistency, about 30 seconds. Transfer to a shallow bowl and set aside.

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