Vegan Mexican Wedding Cookies

These Vegan Mexican Wedding Cookies are mouthwatering treats that are perfect for your Christmas menu and other special occasions. They are decadent sugar-coated pecan balls with almond and vanilla that melt in your mouth.

5 from 5 votes

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Course: Dessert

Cuisine: American

Keyword: vegan Mexican wedding cookies

Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 300kcal

Equipment

1 Baking Sheet

Ingredients

2 cups all-purpose gluten-free flour
3/4 cup organic cane sugar powdered (I made my own)
1/4 teaspoon salt
1 cup pecan finely chopped
1 cup non-dairy butter softened
1 teaspoon vanilla
1 teaspoon almond extract
Extra powdered sugar for rolling

Instructions

Preheat oven to 350 degrees F. Line the baking sheet with parchment paper and set aside.
Sift flour and powdered sugar into a mixing bowl. Add salt and pecans and combine.
Add butter, vanilla extract, and almond extract and stir to combine and form a dough. If the dough is too dry, add 1-2 tablespoons of water.
Chill the dough in the refrigerator for 1 hour so it is firm and easier to handle. Break off pieces of dough roll into balls (about 24 cookies), and place on a baking sheet. Bake for 20 minutes.
Gently roll each warm cookie in powdered sugar to coat, then transfer to a cooling rack to cool completely.

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