When I was eight years old, my Tía Luz had a sweet tradition—she’d press a delicate Mexican wedding cookie into my hand, carefully wrapped in a napkin, every time we gathered for family celebrations. Powdered sugar dusted my cheeks as I bit into the crumbly, buttery ball—back then, I didn’t know it had pecans or that it was called a polvorón. I just knew it felt like love. Years later, living in Wyoming and trying to bake something comforting for my dairy-free toddler, I attempted a gluten free vegan Mexican wedding cookie—and surprisingly, it turned out just as magical.
If you’re someone juggling dietary restrictions and a craving for tradition, this cookie’s for you. These gluten free vegan Mexican wedding cookies combine everything we love about the original—delicate crunch, melt-in-your-mouth texture, and warm nutty sweetness—without the dairy, eggs, or gluten. They’re surprisingly easy to make, too, and perfect for gifting or stashing away for that 8 PM tea-time treat.
We’ll cover how to make these cookies taste just like abuela’s, how to know when they’re perfectly baked, and how to avoid that dreaded gluten-free dryness. You’ll also find clever tips to store them for weeks (if they last that long). Plus, I’ll share my story of how these cookies helped me reconnect with home, and why I believe homemade desserts—especially ones like these—should feel effortless and nostalgic, never stressful.
By the way, if you enjoy nostalgic vegan sweets, don’t miss this reader-favorite vegan strawberry tres leches cake or this rich concha gluten free recipe—they both pair beautifully with a plate of these cookies.
Craving something sweet, tender, and easy on your stomach? Let’s whip up a batch that checks all the boxes. Let’s start with what makes these cookies special.
Table of Contents
Table of Contents
The Best Ingredients for Vegan & Gluten-Free Perfection
Choosing the right gluten-free flours
The base of any good gluten free vegan Mexican wedding cookies is a balanced flour blend. Traditional cookies use all-purpose wheat flour, but gluten-free baking needs structure and softness. A perfect mix uses rice flour paired with a starch such as tapioca or potato to maintain a light, tender texture in the cookie. Many home bakers swear by 1-to-1 gluten-free baking blends, which already include xanthan gum—this helps prevent crumbling and keeps the cookie together after baking.
You can also mix almond flour into your blend for richness and natural fat. Almond flour mimics the tenderness of traditional cookies, giving them that perfect crumbly bite. Just make sure it’s finely ground, or your dough may fall apart.
If you’re looking for dessert inspiration with these flours, check out my gluten and dairy free tres leches cake—it’s another staple transformed beautifully for allergen-friendly homes.
Why vegan butter and nuts create that authentic crumb
Let’s talk butter—specifically, vegan butter. It’s the key to creating that rich mouthfeel we all associate with Gluten Free Vegan Mexican Wedding Cookies. Choose a plant-based butter with at least 75% fat content. I’ve found that the sticks (not the tubs) from brands like Miyoko’s or Earth Balance hold up best in baking.
As for the signature nutty flavor, finely chopped pecans are the classic choice. Many traditional Mexican bakers incorporate almonds or walnuts, but pecans truly deliver that rich, buttery depth that evokes classic homemade flavor. For the best taste, toast them briefly in a dry skillet—this simple step intensifies their aroma and brings out their natural sweetness. Don’t overlook it!
Want something chocolaty and nutty too? These paleo Mexican brownies use similar ingredients and are a cozy companion to your cookie batch.
Print
Gluten Free Vegan Mexican Wedding Cookies
- Total Time: 24 mins
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
These gluten free vegan Mexican wedding cookies are soft, crumbly, and buttery without dairy or eggs. A nostalgic holiday or everyday treat made allergy-friendly.
Ingredients
1 cup vegan butter (stick type)
1/2 cup powdered sugar (plus more for rolling)
1 tsp vanilla extract
2 cups gluten free all-purpose flour (with xanthan gum)
1/2 cup almond flour
1 cup finely chopped pecans (lightly toasted)
1/4 tsp salt
Instructions
1. Cream vegan butter and powdered sugar until smooth.
2. Add vanilla extract and mix.
3. Stir in gluten free flour, almond flour, and salt until combined.
4. Fold in chopped pecans.
5. Chill dough for 30 minutes.
6. Preheat oven to 350°F (175°C).
7. Roll into 1-inch balls and place on baking sheet.
8. Bake for 12–14 minutes until set but not brown.
9. Cool 5 minutes, then roll in powdered sugar.
10. Let cool completely, then re-roll in more sugar.
Notes
Chilling helps prevent spreading and improves texture.
For best results, double roll in powdered sugar: once warm, once cool.
Store in airtight container up to 7 days or freeze.
- Prep Time: 10 mins
- Cook Time: 14 mins
- Category: Cookies
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 cookies
- Calories: 110
- Sugar: 6g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 0mg
How to Bake Gluten Free Vegan Mexican Wedding Cookies Like a Pro
How to know they’re done without overbaking
One of the biggest challenges with gluten free vegan Mexican wedding cookies is knowing when they’re ready. Unlike other cookies, these don’t brown much—so you can’t rely on color. Instead, watch for firm edges and a matte finish on the surface. They should feel set to the touch, but still delicate. That usually takes about 12–15 minutes at 350°F, depending on your oven and cookie size.
Resist the urge to overbake. These cookies will set further as they cool, so be careful not to overbake them—doing so can lead to a dry texture. Trust the timing and use a light-colored baking sheet to avoid excessive bottom browning.
To see similar cookie-style bakes with a crisp edge and soft interior, take a peek at these churro cheesecake bars.
Keeping them soft and not dry (even after cooling)
The secret to preventing dryness? Fat and timing. Make sure to use a generous amount of vegan butter, and refrigerate the dough for a minimum of 30 minutes prior to baking. Chilling helps solidify the fat, giving the cookie structure and keeping the center tender.
Also, don’t skip the final powdered sugar roll. Apply the coating twice—first while they’re still warm from the oven, then again once they’ve completely cooled. The first layer melts into the cookie, sealing in moisture, while the second gives that signature snowy finish.
If you’ve ever made gluten-free sweets that turned out crumbly and sad, this method will change your mind. And if you like melt-in-your-mouth treats, my Mexican cheesecake recipe follows the same rule of timing and texture.
Storing, Serving & Sharing the Love
How long can you store Gluten Free Vegan Mexican Wedding Cookies?
Once your cookies are cooled and double-dusted in powdered sugar, store them in an airtight container at room temperature. These gluten free vegan Mexican wedding cookies keep beautifully for up to 7 days, and even longer—up to 2 weeks—if stored in a cool, dry place. For longer storage, freeze them (after the first sugar dusting) and thaw before re-rolling in powdered sugar for a fresh finish.
They’re a great make-ahead treat, just like my Mexican sweet bread concha recipe, which also freezes well for future cravings.
Ideas for gifting, plating, and serving at gatherings
These vegan and gluten-free Mexican wedding cookies make the perfect homemade gift. Pack them in parchment-lined tins, small kraft boxes, or even mason jars tied with ribbon. Include a handwritten note with serving suggestions and allergy-safe labels—guests love the extra touch.
For serving, a vintage plate or wooden platter dusted lightly with powdered sugar feels festive and rustic. Add sliced fruit or chocolate-dipped strawberries if you’re dressing up the dessert table. These cookies pair beautifully with café de olla or a mild cinnamon tea. Try combining them with vegan tres leches cake for a plant-based dessert spread everyone will remember.
Conclusion
Dietary restrictions don’t have to mean sacrificing tradition or flavor, as demonstrated by these gluten-free vegan Mexican wedding cookies. These cookies provide warmth, crunch, and nostalgia in every bite, whether you’re baking them for a celebration, your family, or yourself. They serve as a reminder that even small pleasures can have profound significance.
They are more than just cookies—the first buttery crumble, the smell of toasted pecans, and messy hands covered in powdered sugar. They are creating memories.
Every day, stay motivated in the kitchen!
To discover new recipes, shrewd cooking advice, and daily doses of delectable creativity, follow us on Pinterest, and Medium. Join our community of foodies and don’t miss out!
FAQs
How to keep gluten-free cookies from drying out?
Use a high-fat vegan butter and chill your dough before baking. Don’t overbake. Store them in airtight containers with a slice of apple or soft tortilla nearby to maintain moisture.
How to know when Gluten Free Vegan Mexican Wedding Cookies are done?
They’re done when they look matte on top and the edges feel firm. Avoid browning—this cookie stays pale. They’ll continue to firm up on the baking sheet.
How to tell gluten-free cookies are done?
Gluten-free cookies set differently. Look for structure on the edges and gentle cracking. They should hold together when touched, not feel doughy.
How long can you store Gluten Free Vegan Mexican Wedding Cookies?
Up to 7 days at room temp in a sealed container or up to 2 weeks refrigerated. Freeze for longer storage and re-roll in powdered sugar after thawing.