Vegan Gluten-Free Mexican Wedding Cookies
Vegan and gluten-free Mexican wedding cookies packed with buttery, nutty flavor. Easy to make with just 7 ingredients and 1 bowl required!
Servings 18 (cookies)
Ingredients
COOKIES
- 1/2 cup softened vegan butter (we like Miyoko’s)
- 1/3 cup powdered sugar (ensure organic for vegan-friendly)
- 1 tsp vanilla extract
- 3/4 cup MB 1:1 Gluten-Free Flour Blend*
- 3/4 cup almond flour (we like Wellbee’s)
- 1/4 tsp sea salt
- 2/3 cup chopped pecans*
FOR ROLLING
- 1/3 cup powdered sugar (ensure organic for vegan-friendly)
Instructions
- Preheat your oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
- To a medium bowl add softened vegan butter and powdered sugar. Use a handheld or stand mixer to beat the mixture on high until it’s light and fluffy. Add vanilla and beat again.
- Add gluten free flour, almond flour, and salt. Mix on low until just combined. Add the chopped pecans and give it one final stir.
- Scoop out tablespoon-sized pieces of dough and roll into little balls. Place them about an inch apart on the baking sheet.
- Bake for 9-11 minutes until the tops are just starting to turn golden. Fill a small bowl with powdered sugar and set aside. Let the cookies cool on your baking sheet for 3-5 minutes before generously rolling in the powdered sugar. Once the cookies are completely cool, roll them in the powdered sugar again and enjoy!
- Delicious with dairy-free milk or a cold glass of eggnog! Store leftovers in an airtight container at room temperature for 3-5 days. If making ahead of time, you can store the pre-portioned raw cookie dough in the freezer and leave in the oven for a minute or two longer if baking from frozen.
Video
Notes
*You could substitute another gluten-free flour blend (such as our DIY blend or a similar store-bought blend) for the MB 1:1 GF Flour Blend, but we haven’t tested it and can’t guarantee the result. You may need to use more of it for a similar texture (reference the photos). Let us know in the comments if you try it out!
*If you don't like or can't have pecans, you can substitute hazelnuts, almonds, or walnuts.
*Nutrition information is a rough estimate.
*Loosely adapted from Food.com.
*If you don't like or can't have pecans, you can substitute hazelnuts, almonds, or walnuts.
*Nutrition information is a rough estimate.
*Loosely adapted from Food.com.
Nutrition (1 of 18 servings)
Serving: 1 cookie Calories: 137 Carbohydrates: 11.3 g Protein: 1.7 g Fat: 9.8 g Saturated Fat: 4 g Polyunsaturated Fat: 1.5 g Monounsaturated Fat: 3.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 62 mg Potassium: 64 mg Fiber: 1.1 g Sugar: 4.8 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 15 mg Iron: 0.3 mg