Vegan Mexican Wedding Cookies
Traditional buttery Mexican wedding cookies made with a blend of gluten-free and almond flours, studded with chopped pecans and rolled in powdered sugar. These melt-in-your-mouth cookies have a tender, crumbly texture and rich nutty flavor from the almond flour and pecans. Perfect for holidays, celebrations, or any time you want an indulgent treat. The double coating of powdered sugar gives them their signature snowy appearance and sweet finish.
Ingredients
- ½ cup vegan butter, softened
- ⅓ cup powdered sugar, ensure organic for vegan-friendly
- 1 tsp vanilla extract
- ¾ cup MB 1:1 Gluten-Free Flour Blendall-purpose flour1:1note:use regular flouradds gluten
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- ¾ cup almond flour
- ¼ tsp sea salt
- ⅝ cup pecans, chopped
- ⅓ cup powdered sugar, ensure organic for vegan-friendly, for rolling
Instructions
- 1
Preheat oven to 400 degrees F and line a baking sheet with parchment paper
- 2
Beat softened vegan butter and powdered sugar until light and fluffy, then add vanilla and beat again
- 3
Mix in gluten free flour, almond flour, and salt on low until just combined, then add chopped pecans and stir
- 4
Scoop tablespoon-sized pieces of dough and roll into balls, placing about an inch apart on baking sheet
- 5
Bake for 9-11 minutes until tops are just starting to turn golden
- 6
Let cookies cool on baking sheet for 3-5 minutes, then roll generously in powdered sugar
- 7
Once completely cool, roll in powdered sugar again
Tips
Let cookies cool briefly before the first powdered sugar coating to prevent melting, but roll while still slightly warm for better adherence
Roll cookies in powdered sugar twice - once when warm and again when completely cool - for the thickest, most authentic coating
Store pre-portioned raw cookie dough in the freezer and bake directly from frozen, adding 1-2 extra minutes to baking time
Good to Know
Store in an airtight container at room temperature for 3-5 days
Can store pre-portioned raw cookie dough in the freezer and bake from frozen with 1-2 extra minutes
Delicious with dairy-free milk or cold eggnog
Common Mistakes
Don't skip the cooling time before first powdered sugar coating to avoid melting the sugar
Don't overbake as cookies should be just starting to turn golden on top
Substitutions
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FAQ
Can I make these ahead of time?
Yes, you can store pre-portioned raw cookie dough in the freezer and bake directly from frozen, adding 1-2 extra minutes to the baking time.
How long do these cookies keep?
Store leftovers in an airtight container at room temperature for 3-5 days for best texture and freshness.
Can I use regular flour instead of gluten-free?
Yes, you can substitute all-purpose flour for the gluten-free blend in equal amounts, but this will no longer be gluten-free.