Paleo Mexican Wedding Cookies

5 from 5 votes

Prep Time15

Cook Time18

Servings: cookies

Calories: 235kcal

Preheat the oven to 325° and line a large baking sheet with parchment paper.
In a medium bowl, combine almond flour, pecans, coconut flour, salt and baking soda. Stir well.
In a large bowl, combine the ghee and maple sugar. Mix until creamy. I find a hand mixer works best for this to get all the lumps mixed. Add in the egg and vanilla and mix again until smooth. Add in the almond flour mixture and mix until fully combined and no spots remain.
Scoop into 1 tablespoon balls and place on the baking sheet. You should get 21 cookies from the batter. Bake 16-18 minutes. until the are lightly brown around the edges.
Let fully cool before rolling in the sugar. Make the powdered sugar by adding the sugar and arrowroot to a blender and blending until white and powdery. Pour the powdered sugar in a small bowl and roll the cooled cookies in the mixture. You may not use all the mixture, but you can always re-roll them if desired.
These can be stored covered at room temperature. They also freeze great.

*Use butter flavored coconut oil in place of the butter for dairy free. Nutiva is my favorite brand.