Mexican Wedding Cookies (gluten free & vegan)

recipe adapted from chocolate covered katie

I made these truly delicious mexican wedding cookies to celebrate the New Year. These cookies are gluten free and vegan, plus pack a protein punch with 3 different types of nuts! They literally melt in your mouth. Yep, it's going to be a good year.

Mexican Wedding Cookies - Gluten Free & Vegan!

  • 1 1/2 cups rice flour
  • 1/2 cup tapioca starch (or an additional 1/2 cup of rice flour)
  • 1/2 teaspoon xanthan gum
  • 1 t vanilla extract
  • 1/2 cup finely-chopped mix of almonds, pecans, and cashews
  • 1/2 cup vegan butter
  • 1/2 cup coconut oil (or omit butter and use 1 cup of oil)
  • 1/2 cup powdered sugar, plus more for rolling

  1. Preheat the oven to 325 degrees.
  2. Combine the butter and oil with the powdered sugar and beat in a medium bowl or stand mixer. 
  3. Stir together the flours, xanthan gum, and nuts in a separate bowl. 
  4. Mix all ingredients together to form a dough. 
  5. Shape dough into balls (approximately 1") and place on a greased cookie sheet
  6. Bake for 20 to 25 minutes until lightly browned. 
  7. Ready an extra bowl of powdered sugar and roll (or sprinkle) the warm cookies in this bowl to coat. Cool on a wire rack. 

The recipe makes about 40-50 cookies, depending on how big you roll them. Each cookie ball has approximately 65 calories.

1 comment:

  1. how about a recipe for vegans without oil and butter ? that would be much more heart healthy !!