We’re so spoiled when our friends Josh and Rafi come to visit. I mean, so spoiled… and we love it!
Not only do they arrive with overflowing bags of healthy foods and organic fruits and veggies to share, they also cook so many amazingly yummy dishes for us that we’ve established traditions of what we eat when they’re here. It’s a constant stream of good food and fun!
Remember their Poached Eggs Breakfast they made for us on a visit earlier this year? Ridiculous goodness!
I got them hooked on my Vanilla Chia Seed Pudding, which they made EVEN BETTER by adding a few smashed bananas to the mix prior to chilling {which made SUCH A DIFFERENCE!} I shared my easy and delish Black Bean Brownies with them this time and they shared these incredible bite sized Mexican Wedding Cookies with us, which are not only delicious, but are sugar, gluten, & dairy free.
We LOVED them and ate this entire batch up by the afternoon. The hand you see in the photo below is the husband’s and if he likes them, you know they’re good. Seriously. So good. And so healthy!!!
So I thought I’d share with you their modified cookie recipe based on Elana’s Pantry Mexican Wedding Cookie Recipe
Here’s What You’ll Need…
1 ½ cups blanched almond flour
⅛ teaspoon Himalayan pink salt
⅛ teaspoon Arrowroot starch
2 tablespoons palm shortening (we use the sustainably harvested Spectrum organic)
2 tablespoons Erythritol (corn derived natural sugar alcohol / sweetener)
1/2 tablespoon of honey
1 teaspoon vanilla extract
½ cup pecans, toasted and chopped
Toppings…
½ cup powdered coconut sugar or powdered Erythritol (you make this by putting the coconut sugar or Erythritol crystals in a coffee or spice grinder and grind into a fine powder)
Steps…
In a food processor combine almond flour, salt, arrowroot starch and Erythritol // Pulse in shortening, honey and vanilla // Mix in pecans by hand
Using a 1 tablespoon ice cream scoop {or tsp measuring spoons}, scoop cookie dough out in scant tablespoons // Use your hands to form cookies into balls, pressing very firmly so that they don’t fall apart {two sets of hands speeds up the process!}
Bake at 350° for 7-10 minutes // Remove from oven and allow to cool for 20 minutes
Dip and roll cookies into powdered coconut sugars {one or the other} until they’re lightly covered all the way around.
And… Enjoy!
Cheers to Happy & Healthy Cooking!
* Find all my recipes here.
