Oral Allergy Syndrome Friendly Vegan Mexican Wedding Cookies
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Learn more →Ingredients
24 servings
For the cookies
- 1 cup pecans
- 1 cup (2 sticks) vegan butter, softened
- ½ cup powdered sugar, sifted
- 1 tsp vanilla extract
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ tsp salt
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.
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