You may be wondering if these vegan or gluten-free Mexican wedding cookies are the real thing. These cookies, studded with pecans, are buttery, crisp, sweet, and classic.
You can make them in one bowl with seven ingredients. There is no chilling time. This is the easiest thing you can do. Let’s bake!
What are Mexican Wedding cookies?
You might assume that these buttery, nutty, powdered sugar-coated cookies served at Mexican weddings are the same cookies you find in Mexico. But not so fast!
I am a little unsure about how and where these cookies got their names. Other names for similar cookies include Russian teacakes, Mexican wedding cakes, Swedish tea cookies, and others. These cookies are also identical to an old Arab cookie and buttery Greek cookie.
There is no doubt that these cookies are loved all over the world. Here’s our gluten-free and vegan version!
How to make vegan, gluten-free Mexican wedding cookies
The perfect buttery cookies require butter. To be precise, it’s vegan butter that has been softened. Powdered sugar is added to the butter after it has been whipped. This adds sweetness and creates a fluffy, smooth cookie dough. Also, vanilla extract because you have to!
Then, add the dry ingredients. Our 1:1 Gluten-Free Blend, along with almond powder, creates a cookie that is neutral, sweet, and balanced with the perfect crumb. It’s pretty delicious!
The “je ne sais quoi” of Mexican wedding cookies is chopped pecans. If you’re not a fan or can’t eat them, substitute hazelnuts or almonds.
Chilling? She’s never heard of her. These babies are rolled up and baked! There is no time to waste.
We roll the warm cookies in powdered powder to create a sticky surface for the final powdered dusting. They’re then ready to be enjoyed!
- We like Miyoko’s vegan butter.
- Use organic sugar if you’re vegan.
- 1 tsp vanilla extract
- 1 cup MB Gluten-Free Blend*
- We like Wellbee’s almond flour.
- 1/4 teaspoon sea salt
- Chop pecans to 1/3 cup
- Preheat your oven to 400°F (204°C) and line the baking sheet with parchment.
- Add vegan butter softened and powdered icing sugar to a medium-sized bowl. Beat the mixture with a stand mixer or handheld mixer on high speed until it is light and fluffy. Add vanilla and continue to beat.
- Add the almond flour and salt. Mix at low speed until combined. Stir in the chopped pecans.
- Roll the dough into small balls. Place them approximately an inch apart on a baking sheet.
- Bake for 9-11 minutes until the tops start to turn golden. Set aside a small bowl of powdered sugar. Allow the cookies to cool for 3 to 5 minutes on the baking sheet before rolling them in powdered sugar. When the cookies have cooled completely, roll them again in powdered sugar and enjoy!
- Enjoy with dairy-free milk or a glass of cold eggnog. Keep leftovers at room temperature in an airtight jar for up to 3 days. You can freeze the raw cookie dough if you are making it ahead. Bake from frozen for an extra minute or two.