Low FODMAP Gluten Free Mexican Wedding Cookies
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Learn more →Ingredients
24 servings
For the cookies
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 cup gluten free flour blend
- ¾ cup almond flour
Ingredient noteAlmond flour only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1 1/2 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- ¼ tsp fine salt
- 1 cup pecans, finely chopped
For rolling
- 1 ½ cups powdered sugar, sifted
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
Pulse the pecans in a food processor until finely chopped — pieces should be about the size of coarse breadcrumbs, with no large chunks remaining. Set aside.
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