Mexican · Dessert
Mexican Wedding Cookies
A lightened take on the classic Mexican wedding cookie, swapping most of the butter for Greek yogurt and using allulose in place of sugar to cut calories while keeping the tender, nutty, cinnamon-dusted crumb intact.
$1
12 minsPrep
14 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
177Calories
4gProtein
11.4gFat
25.1gCarbs
0.7gSugar
1.6gFiber
247mgSodium
18mgChol
4.6gSat Fat
95mgPotassium
39mgCalcium
1mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
11gAllulose
0.3gAlcohol
Goes well with
Mexican Lager Beer
local
Champurrado
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 160°C (325°F) and line a baking sheet.
2
In a bowl, beat the softened butter with the greek yogurt and 14g allulose until smoothly combined.
3
Stir in the vanilla extract, then fold in the almond flour, all-purpose flour, cinnamon and salt until a soft, slightly crumbly dough forms.
4
Divide the dough into 2 equal portions and roll each into a ball, then flatten very slightly.
5
Bake for 13-15 minutes until just set and pale gold on the base; the tops should remain pale.
6
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
7
Once fully cooled, roll or dust each cookie in the remaining 8g allulose to coat.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6 oz18g finely ground almond flour
- 1.1 oz30g all purpose flour
- 0.6 oz16g softened butter
- 0.4 oz10g greek yogurt
- 0.5 oz14g allulose
- 0.1 oz2g vanilla extract
- 0 oz1g cinnamon ground
- 0 oz1g salt
- 0.3 oz8g for dusting allulose
