Paleo Mexican Wedding Cookies

My Paleo Mexican Wedding Cookie recipe is the perfect grain-free cookie addition to any holiday meal. These were my favorite cookies from childhood and I have created a better-for-you version that is dairy-free and sugar-free. Gluten, dairy and sugar are the three most inflammatory food groups. Inflammation leads to all chronic diseases. This cookie recipe calls for ghee, a clarified butter product that contains healthy fat due to its omega 3, 6 and 9 fatty acids along with vitamins A, D, E and K. Our bodies need healthy fats at the same time as fat-soluble vitamins in order to absorb them. Ghee is anti-viral due to the caprylic acid and anti-fungal due to the lauric acid. This Mexican Wedding Cookie recipe uses sweeteners that do not raise blood sugar levels, keeping you stable throughout the day. So go ahead and enjoy a healthier cookie this holiday.

Makes about 20 cookies

Ingredients

Cookies

• 2 c. almond flour

• 1 c. chopped pecans

• 2 T. coconut flour

• 1/4 t. sea salt

• 1/2 t. baking soda

• 1/2 c. ghee or grass-fed butter, room temperature

• 2/3 c. granular monk fruit, erythritol, stevia

• 1 large egg, room temperature

• 1 t. vanilla

  Topping

• 1/2 cup powdered monk fruit, erythritol, stevia

Directions

• Preheat the oven to 325° and line a large baking sheet with silpat or parchment paper.

• In a medium bowl, combine almond flour, pecans, coconut flour, salt and baking soda.

• In a large bowl, combine the ghee and sugar.

• Mix until creamy.

• In your hand, roll 1 tablespoon sized balls and place on the baking sheet.

• Bake 14-16 minutes. until the are lightly brown around the edges.

• Do not touch the cookies.

• Let cool completely before rolling in the powdered sugar.

• Once cooled, take each ball and gently roll in the powdered sugar until lightly dusted.