Mexican Wedding Cookies (Paleo, Vegan, Sugar-Free)

Vegan, Paleo, Sugar-free

Units Scale

1 3/4 cups blanched almond flour
1/4 cup arrowroot flour
1/4 tsp sea salt
6 Tbs sustainable palm shortening (use salted Kerrygold butter if you do dairy!)
3 Tbs Lakanto monk fruit syrup or pure maple syrup
1/2 cup toasted pecans, chopped
1/2 cup organic powdered sugar (or Lakanto blended in your blender until powdered)

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Preheat your oven to 350° F and line a cookie sheet with parchment paper.
In a big bowl whisk together the flours and salt. Add in the butter, syrup and pecans and mix until a dough forms.
Form the dough into 12 balls, 1½ tablespoons each. Place on the cookie sheet, evenly spread apart.
Bake the cookies for 14-16 minutes, or until slightly golden-brown on top. Let them cool for 5 minutes on the cookie sheet.
Sift your powdered sugar onto a plate to remove any lumps. Roll the cookies on by one in the sugar, coating all sides.
Serve the cookies and enjoy! Leftovers can be stored on a plate at room temperature, covered lightly with tin foil for up to 3 days.