Sweet but, not too sweet, vegan, eggless, and delicious! 🤤 these little balls of joy melt in your mouth and are low in sugar (but filling for your sweet tooth! 🦷).
Vegan butter. I love country cocks vegan butter! It’s delicious and I don’t miss the old dairy butter.
Powdered sugar. I don’t recommend using cane sugar. The powdered sugar makes them soft and melt in your mouth.
Almond extract. If you haven’t tried this in recipes before, you’ve got to try it.
Finely shredded coconut. I used a very fine shredded coconut that could almost be a flour.
• ingredients
• category: English/American
• makes: 16 cookies
• prep time: 10-15 minutes or less
• bake time:15 minutes
• 1/2 cup (1 stick) vegan butter.
• 1/4 cup powdered sugar.
• 1 tsp vanilla extract.
• 1/2 tsp almond extract.
• 1 pinch sea salt.
• 1 cup all purpose flour.
• 1/2 cup chopped, pecans (or any hardy nut).
For rolling:
• 1/4 cup powdered sugar.
• 1/4 cup very finely shredded coconut.
Directions
Preheat oven to 350•f
cream together the butter, powdered sugar, vanilla, and almond extract. Add the flour and sea salt. Stir in the pecans.
Grease a baking sheet and roll the dough into 16 cookie balls. Bake for 15 minutes until lightly golden but not browned at all. Brush lightly with dairy free milk. Mix together the coconut and powdered sugar. Roll the cookies in the coconut mixture. Devour quickly!
Healthy little vegan 