Mexican Cookies - Polvorones (Vegan and Gluten Free)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar texture.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar crunch and flavor profile.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener that mimics sweetness.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: whole wheat flour

Almond flour is gluten-free, while whole wheat is often less expensive.

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine the coconut oil and powdered sugar until creamy.

Add the vanilla extract and mix well.

In another bowl, combine the flour, cinnamon, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Fold in the chopped pecans until evenly distributed.

Shape the dough into small balls and place them on a baking sheet lined with parchment paper.

Flatten each ball slightly with your palm.

Bake in the preheated oven for 15-20 minutes, or until the edges are lightly browned.

Remove from the oven and let cool on the baking sheet for a few minutes.

Dust with additional powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens