My gluten-free Mexican Wedding Cookies are a classic Christmas cookie that you can enjoy during the holidays even if you have a variety of food allergies. We like them so much we make them all year long.
Easy Paleo Christmas Cookie Recipe
I decided to create this easy paleo cookie recipe after one of my fans reached out on Twitter and asked me to create a Mexican Wedding Cookies recipe. Well here you go! These Mexican Wedding Cookies are gluten-free, grain-free, dairy-free, egg-free, and refined sugar-free. With only 8 healthy ingredients they’re also quick and easy to make. Paleo Mexican Wedding Cookies? Yes please!
What are Mexican Wedding Cookies?
According to Wikipedia, Mexican Wedding Cookies have quite a few other names and are also commonly referred to as Russian Tea Cakes and Snowball Cookies:
Russian tea cake is a kind of pastry, commonly eaten around Christmas in the United States. It is a form of jumble, a pastry common in England during the Middle Ages. Also known as Mexican wedding cakes and butterballs, they are perhaps most commonly called snowball cookies for their powdery white spherical appearance and for appearing around the winter holidays.
Easy Homemade Christmas Gifts
These paleo Mexican Wedding cookies are a wonderful homemade Christmas gift. If you like making holiday gifts, rather than buying them, you’ll want to check out my post on How to Make Homemade Christmas Gifts which is full of healthy paleo cookie and candy recipes for Christmas as well as recipes for organic all-natural beauty care items such as homemade lip balm, and so much more!
Mexican Wedding Cookies
Ingredients
- 1½ cups blanched almond flour (not almond meal)
- ⅛ teaspoon celtic sea salt
- ⅛ teaspoon baking soda
- 2 tablespoons palm shortening
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ½ cup pecans, toasted and chopped
- ½ cup powdered coconut sugar
Instructions
- In a food processor combine almond flour, salt, and baking soda
- Pulse in shortening, honey, and vanilla
- Mix in pecans by hand
- Using a 1 tablespoon ice cream scoop, scoop dough out in scant tablespoons
- Use your hands to form cookies into balls, pressing very firmly
- Bake at 350°F for 7-10 minutes
- Remove from oven and allow to cool for 20 minutes
- Dip cookies into powdered coconut sugar
- Serve
Mexican Wedding Cookie Recipe Tips
When you make these paleo Christmas cookies, press the dough into balls very firmly so they don’t fall apart after they are baked, this is an important step so do not skip it! Also be sure to form scant tablespoon sized balls so that the cookies are bite sized and so that you get the correct yield.
To stick to the classic version of this recipe, roll the cookies in powdered sugar instead of coconut sugar. To make the powdered coconut sugar called for in this recipe simply whiz your regular coconut sugar up in a vitamix or coffee grinder. I make a cup or so at a time and store my powdered coconut sugar in a glass mason jar. I find that homemade powdered coconut sugar keeps for at least a few weeks when stored this way.
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Low-Carb Mexican Wedding Cookie Recipe
If you can tolerate xylitol, although most people with gut and digestive issues cannot, you can make powdered xylitol sugar using the method outlined above for the powdered coconut sugar and dip your gluten-free Mexican Wedding Cookies in powdered xylitol sugar. If you’re on a low-carb diet you’ll definitely want to check out my Low-Carb Recipes page!
More Paleo Christmas Cookie Recipes
Below are some of my favorite gluten-free, grain-free, dairy-free, egg-free, and refined sugar-free holiday cookie recipes!
This post is an oldie but goodie from the archives. I first published this recipe in 2013.
Amy Jean says
Hi Elana;
We had company this past weekend. Oh my goodness, “All Goodness” these cookies were amazing! The perfect & yummy recipe. After my wonderful processor got restored, I made them. Folks, remember to make them tight like Elana mentioned. I got about 16 little & others a bit bigger. They just about melt in your mouth. Way to go Elana!!
Elana says
Amy Jean, thanks so much for letting me know these cookies were amazing :-)
Lorain says
YUM. I have been wanting to try these so today I came home with some pecans…
I used butter
Maple syrup in stead of honey
Mine stuck together well, no issues at all. They are very yummy.
You honestly need only a couple of tablespoons of coconut sugar. I whipped up 1/4 cup and it was too much.
Thanks Elana once again for a super recipe that I will make again and again
Elana says
Lorain, thanks for letting me know this is a super recipe that you will make again and again!
Maryellen says
Wow! I made these on New Year’s day. They came out wonderful, but that doesn’t surprise me as all your recipes I’ve made so far have been wonderful! Thank you Elana!
Elana says
Maryellen, thanks for letting me know these cookies were a wonderful wow!
Laura Andreatta says
I read this recipe first thing this morning and had to make a double batch! I didn’t have palm shortening so I used coconut oil. The dough did not bind, even after I added more coconut oil. So I added an egg, which worked as a charm. They are delicious and everyone in my family is loving them. They won’t last long in this house.
Thank you and happy new year from a fellow Boulderite!
Elana says
Laura, thanks for letting me know that everyone in your family loved these cookies!
Bridge says
I love your recipes and have been using them for many years. I’ve been looking for a sub for these. When I used to make the traditional version of these, I always rolled in powdered sugar while still warm and then dusted again when cool to get that gooey melty layer that turns to a sort of icing. Is there a reason you skip that step? Are they too delicate when still warm or something or simply not part of your version? Thanks!
Elana says
Bridge, thanks for your comment! I found that cooling the cookies worked best, but feel free to experiment :-)
Agness of Run Agness Run says
Yum! These cookies look so finger-licking, Elana! Can I substitute honey with maple syrup for this recipe?
Elana says
Agness, I haven’t tried that so not sure :-)
Joan says
The cookies are in the oven now, and the smell in my house is delightful.
It was tough getting them to hold together, but I did it. Thanks again for another great recipe.
Happy Holidays!
Elana says
Joan, you’re welcome!
Meredith says
If I make these a day or two in advance, how should I store them? Should they go in the fridge or the freezer? Thanks!
Elana says
Meredith, I’m so sorry I haven’t tried that but would guess that you could refrigerate them to store them for a couple of days :-)
Anita says
Hi,
I’ve made these cookies for several years now and they’re DELICIOUS! I make several batches at a time and put them in the freezer – partly so I don’t eat them all before company comes :-). Take them out to thaw about 30 minutes before you plan to eat. Mine have been in the freezer since before Thanksgiving and they’re still tasty.
Elana says
Anita, thanks for letting me know these cookies are DELICIOUS!
Barbara Duncan says
Can I sub coconut oil for palm shortening, and in equal amounts? I’ve never used palm shortening. What else would I make with that?
Elana says
Barbara, I haven’t tried making this recipe without the palm shortening so not sure what would work in its place. If you do experiment, please let us know how it goes :-)
amy says
was wondering the same. .. i don’t use a lot of palm shortening and didn’t want to buy a tub for just this recipe. Did you try it barbara?
Elana says
Amy, thanks for your comment! If you experiment with a replacement for palm shortening I hope you’ll share it here :-)
Anita says
Hi,
Anita again…I find that coconut oil’s flavor sometimes competes with other flavors. Also, it’s the consistency of the shortening that helps these cookies stick together.
Other uses for the palm shortening are
pie crusts
any baking good that calls for a “short” pastry texture
shortbread cookies
use the shortening to grease your pans when called for
Elana has several recipes that use the palm shortening.
Also, check the site of the brand you buy for recipes.
Elana says
Thanks so much Anita!
mary light says
I am going to try them with butter instead of palm shortening. Will report back.
Tiina says
I use butter in this recipe. Excellent results.
Elana says
Thanks Tina!
Tiina says
btw – Christmas Eve was the Elana show this year. Mexican wedding cookies, raspberry thumbprint cookies, egg-free coconut macaroons and salt & pepper crackers. Honestly, you have the simplest gluten free/paleo recipes in the blogosphere. My thanks.
Elana says
Tiina, you made my day ’cause my goal is to have the simplest recipes in the blogosphere!
Lynn says
I love your comments! I’m going to try these.
Tiina says
Thank you Elana for making our Thanksgiving evn more special! These cookies are a delight and everyone who tried them couldn’t stop at one – even with warm apple pie on the table. Just had two as my post-holiday dessert. Yum!
Elana says
Tina, I’m so happy that I was part of your Thanksgiving via these cookies! Thanks for letting me know they are a delight :-)