Low Sodium Vegan Mexican Wedding Cookies

Total time1 hr 15 min

Prep time20 min

Cook time25 min

Low Sodium Vegan Mexican Wedding Cookies

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

24 servings

For the cookies

1 cup pecans
Diamond of California Chopped Pecans – 8 Oz.Fisher Chopped Pecans Fisher Pecan Halves Diamond of California Pecans Chopped - 2.25 Oz Nature's Eats Pecan Halves
See all
1 cup (2 sticks) vegan butter, softened
½ cup powdered sugar, sifted
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For rolling

1 ½ cups powdered sugar, sifted

Instructions

1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the pecans in a single layer on the baking sheet and toast for 8–10 minutes, until fragrant and a shade darker. Let cool completely, then transfer to a food processor and pulse until finely ground — the texture should resemble coarse sand with no large pieces remaining.
2
In a large bowl, beat the softened vegan butter and 1/2 cup sifted powdered sugar together with a stand mixer or hand mixer on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla extract.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!