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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Course: Dessert, Snack

Cuisine: Mexican, Vegan

Prep Time: 15

Cook Time: 15

Chill Time: 30

Total Time: 1

Servings: cookies

Calories: 130kcal

Cost: $6 – $8

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

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

Instructions

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

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