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Homemade vegan Mexican wedding cookies dusted with powdered sugar on a white kitchen table.

Vegan Mexican Wedding Cookies

Delicious melt-in-your-mouth vegan Mexican wedding cookies made with almond flour, coconut oil, and powdered sugar – perfect for holidays or celebrations.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Mexican, Vegan
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Almond flour Finely ground
  • 1 cup All-purpose flour Or gluten-free flour blend
  • 0.5 cup Powdered sugar Plus extra for rolling
  • 0.5 cup Coconut oil Room temperature
  • 1 teaspoon Vanilla extract Pure vanilla
  • 0.25 teaspoon Sea salt Fine
  • 0.75 cup Pecans or walnuts Finely chopped
  • 0.25 teaspoon Cinnamon Optional, for warmth

Equipment

  • 2 Mixing bowls Large and medium
  • 1 Whisk Or fork
  • 1 Baking sheet Lined with parchment paper
  • 1 Cooling rack For even cooling
  • 1 Measuring cups/spoons Standard set
  • 1 Food processor For chopping nuts

Method
 

  1. Mix dry ingredients in a large bowl.
  2. Combine melted coconut oil and vanilla.
  3. Stir wet and dry mixtures until dough forms.
  4. Fold in chopped nuts.
  5. Roll dough into 1-inch balls.
  6. Chill dough balls for 30 minutes.
  7. Bake at 325°F (165°C) for 12–15 minutes.
  8. Cool slightly, then roll in powdered sugar.
  9. Cool completely and roll again for a thicker sugar layer.

Notes

Store cookies in an airtight container. Great for freezing! Roll again in powdered sugar before serving if needed.