Nut-Free & Vegan Mexican Wedding Cookies

This is a totally impromptu post. This was the first time I have ever made these cookies. I did not plan on posting this recipe or taking photos. In fact, my camera was not even charged and at the last minute before we started chowing down, I took these photos on my phone! Yes, ladies and gentleman, these cookies are so good, I couldn't wait to post this recipe! 

Mexican wedding cookies are typically made with lots of butter and lots of pecans so the fact that these are deliciously vegan and nut-free is pretty awesome! I LOVE finding recipes that call for nuts, dairy and eggs and substituting until they are perfectly allergen free! It makes me feel like I can provide a safe version of anything for my daughter which is really empowering. After putting an awesome and safe dish on the table, I kind of feel like super woman! :-)

So here is the recipe that just couldn't wait- 

~Love and hugs

NUT-FREE & VEGAN MEXICAN WEDDING COOKIES 

Slightly adapted from the Mexican Wedding Cookie Recipe in Roberto Martin's "Vegan Cooking for Carnivores"  

  • 1/2 cup Go Raw Sprouted Pumpkin Seeds 
  • 1/2 cup Go Raw Sprouted Sunflower Seeds
  • 16 tablespoons (1 cup) vegan butter, cut into cubes and chilled
  • 1/3 cup confectioner's sugar, plus one cup for dusting 
  • 1/3 cup agave nectar
  • 1 tablespoon pure vanilla extract 
  • 1/4 teaspoon kosher salt
  • 2 cups unbleached, all purpose flour 

Preheat oven to 350 degrees and line a large cookie sheet with wax or parchment paper.

Pulse the seeds in a food processor until they are a coarse meal.

Add the butter, sugar, agave nectar, vanilla, and salt and pulse until a dough forms. Add 1 cup of flour and pulse until combined. Add the second cup of flour and pulse until combined. Scoup out 2 tablespoon size portions of the dough, roll between your palms to create a ball and place on the baking sheet 1 inch apart. Bake for 15 to 17 minutes.

Remove from oven and let cool on the cookie sheet for 7 minutes before transferring to a wire rack to finish cooling completely.

Roll, cover, and coat in confectioner's sugar completely and enjoy! My favorite way to enjoys these is with a super hot cup of black coffee! Yum!

Posted on June 30, 2014 and filed under Recipes.