Delicious traditional Mexican Wedding Cookies -- sweet, soft and crumbly, a little shortbread-like, and filled with pecans. Vegan and Gluten-Free Recipe.
*I used organic Earth Balance. My butter was soft but not melted -- that's the ideal state for these cookies. Note that I didn't add any salt to the recipe, since EB is already salted, but if you're using an unsalted vegan butter substitute you might want to add a little pinch of salt to the cookies.
**I used maple sugar here since it's mild in color, so the end result is closer to a traditional Mexican Wedding cookie. If you don't have access to maple sugar, feel free to use a dry sweetener of your choice. Just keep in mind that sweeteners like date sugar or coconut sugar will likely darken the cookies slightly.
***Or use 1/2 tsp pure vanilla extract.
****Keep an eye out on the ingredients in the coconut milk powder, as some contain dairy as an additive. I used it here as a substitute for the traditional powdered sugar used to coat these types of cookies.
Keywords: Mexican Wedding Cookies Recipe (Gluten-Free, Vegan)