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Vegan Gluten-Free Mexican Wedding Cookies

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Holding a partially eaten vegan and gluten-free Mexican wedding cookie to show the inner crispy texture

This vegan and gluten-free take on Mexican wedding cookies may have you questioning if they might just be the real deal. Studded with pecans, these cookies are deliciously buttery, crispy, perfectly sweet, and SO classic.

They’re made in 1 bowl with 7 ingredients and no chill time. It doesn’t get any easier than that. Let’s bake!

Gluten-free flour blend, almond flour, pecans, vanilla, powdered sugar, vegan butter, and salt

What are Mexican wedding cookies?

With a name like Mexican wedding cookies, you might think these powdered sugar-coated, buttery, nutty cookies are served at weddings in Mexico. Not so fast!

Instead, how they got their name and where they came from is a bit of a mystery! Similar cookies go by the names Russian tea cakes, Mexican wedding cakes, Swedish tea cookies, and more. They’re also similar to an ancient Arab cookie and a buttery Greek cookie.

One thing is certain: Variations of these delicious cookies are embraced around the world. The following is our vegan and gluten-free take!

How to make vegan gluten-free Mexican wedding cookies

First things first: These perfectly buttery cookies need butter! Softened vegan butter, to be exact. After whipping the butter on its own, powdered sugar gets added for sweetness and a smooth, fluffy cookie dough. Also, vanilla extract because you gotta!

Using a hand mixer to whip vegan butter and powdered sugar in a bowl

Next come the dry ingredients: Our Gluten-Free Flour Blend works its magic along with almond flour for a neutral, sweet, and balanced cookie with the perfect crumb. It’s pretty heavenly!

Stirring chopped pecans into vegan gluten-free Mexican wedding cookie dough

Chopped pecans are really the je ne sais quoi of Mexican wedding cookies. They bring magical texture and the classic wedding cookie taste, but if you don’t like them or can’t have them, you can sub hazelnuts, almonds, or walnuts!

Balls of Mexican wedding cookie dough on a parchment-lined baking sheet

Chilling? Never heard of her. We roll these babies right up and bake! No time to waste!

Bowl of powdered sugar and freshly baked pecan cookies on a baking sheet

After baking, we roll the cookies in powdered sugar while still warm to create a sticky base for the second and final dusting of powdered sugar to stick. Then they’re ready for enjoying!

Dipping a freshly baked cookie into a bowl of powdered sugar to make it look like a snowball

We hope you LOVE these Mexican wedding cookies. They’re:

Crispy
Buttery
Perfectly sweet
Tender
Nutty
& Undetectably vegan & gluten-free!

Whip these cookies up for weddings, holiday parties, Easter celebrations, and beyond! Pair them with a glass of dairy-free milk or Easy Vegan Eggnog, and you’ll be living your best life.

More easy holiday treats

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Stack of vegan gluten-free Mexican wedding cookies with the top one partially eaten

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 18 (cookies)

Course Dessert

Cuisine Gluten-Free, Mexican-Inspired, Vegan

Freezer Friendly 1 month

Does it keep? 3-5 Days

FOR ROLLING

  • 1/3 cup powdered sugar (ensure organic for vegan-friendly)

  • 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.

*You could substitute another gluten-free flour blend (such as our DIY blend) for the Minimalist Baker 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.

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

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Dana @ Minimalist Baker

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