Mexican Wedding Cookies {Gluten-Free, Vegan}

These naturally vegan gluten-free Mexican Wedding Cookies are so crumbly, nutty, and delicious you'll find yourself making them again and again! #mexicanweddingcookies #christmascookies #glutenfreecookies #dairyfreecookies #vegancookies #glutenfreechristmascookies

5 from 2 reviews

The coconut oil gets very hard when refrigerated so it is best to shape and bake these cookies right after mixing them. If you do refrigerate the dough, let it come to room temperature before shaping.



  • 1 cup (4 ounces) chopped pecans
  • 3/4 cup extra-virgin coconut oil
  • 1 1/2 cups powdered sugar, divided
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cloves
  • 2 cups gluten-free all-purpose baking mix
  • 3 tablespoons tapioca starch or corn starch


  1. Place pecans in a single layer in a large frying pan and toast over medium heat until browned and fragrant, stirring frequently. Remove from pan and let cool. Place nuts in the bowl of a food processor fitted with the blade attachment and pulse until finely minced; be careful not to grind into a paste.
  2. Heat oven to 350°F and arrange racks in the lower and upper third. Combine coconut oil and 1/2 cup of the powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until fluffy, about 3 minutes. Add remaining ingredients and mix until combined.
  3. Scoop into generous tablespoon-sized pieces and roll into balls. Place about an inch apart on parchment or silpat lined baking sheets. Bake until golden on the bottom and the outsides are firm, about 12-15 minutes. Let sit for 10 minutes on the baking sheet, then remove to wire racks.
  4. Place remaining cup of powdered sugar in a wide bowl and gently toss warm cookies in the sugar, shaking off excess. Let cool completely on wire racks. Cookies will keep covered, at room temperature for 3-5 days or freeze for up to 2 months.