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