Paleo Mexican Wedding Cookies are egg-free, grain-free, refined sugar-free and can easily be made vegan. These festive cookies are marvelous additions to any holiday gathering or cookie exchange.
After I posted my Paleo Russian Tea Cakes several years ago, one of my readers told me she has made the recipe multiple times and usually turns the dough into crescent shapes instead of rounder cookies.
I found that to be a quite excellent idea! In keeping with the grain-free theme, I re-worked the recipe and simply made crescents for a Mexican Wedding Cookies approach.
What is the difference between Russian Tea Cakes and Mexican Wedding Cookies? Not much according to my findings. Some people use pecans in the dough, some use walnuts, some go nut-free.
The common thread is the cookies are rich in buttery flavor and always rolled in powdered sugar.
In fact, my Keto Pecan Snowball Cookies mirror this theme as well, but in sugar-free fashion.
The main thing you need to know about these cookies is that they are rich in butter flavor, are soft with little bits of nuts tossed in, and have that amazing powdered sugar finish (like a powdered sugar donut) that keeps you coming back for more.
This type of cookie is so well-loved across the world that virtually every culture has its own name for them.
Let’s go over the ingredients!
Ingredients for Paleo Mexican Wedding Cakes:
Butter or coconut oil
Pure Maple Syrup
Powdered Sugar (For Rolling)
Do note that the almond flour and coconut flour are not interchangeable and neither one should be omitted.
Because coconut flour is very absorbent, it should not be left out, nor should it be substituted for any other flour.
Similarly, the almond flour cannot be substituted for coconut flour. While I haven’t tested it myself, it may be possible to substitute tigernut flour or cassava flour for the almond flour but my recommendation is to stick with the recipe as written.
How to Make Paleo Mexican Wedding Cookies:
Preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper.
Add the all of the ingredients except for the pecans to a stand mixer and beat until well-combined.
Add the chopped pecans and beat until combined.
Note: if the dough is overly sticky, refrigerate it for 1 to 2 hours until it is firm.
Form crescent shapes out of the cookie dough and place them on the lined baking sheet.
Bake on the center rack of the preheated oven for 12 to 15 minutes, or until the cookies are golden-brown.
Allow the cookies to cool to room temperature.
Roll the cookies in powdered sugar (or sugar-free powdered sugar or powdered maple sugar) and enjoy!
Looking for a dairy-free vegan option?
Replace the butter with softened coconut oil or vegan butter spread for a dairy-free vegan option.
How to Store Mexican Wedding Cookies:
Store these cookies at room temperature in a sealed container for up to 5 days. Any longer than that, I recommend storing the cookies in a container in the refrigerator or freezer.
More Paleo Cookie Recipes:
- 3-Ingredient Paleo Shortbread Cookies
- The Best Giant Paleo Chocolate Chip Cookies
- 5-Ingredient Paleo Banana Bread Cookies
- Keto Cowboy Cookies
- Flourless Almond Butter Cookies
Bites of buttery bliss, here we come!
If you make these Paleo Mexican Wedding Cookies, feel free to snap a photo and share it on Instagram, tagging me @The.Roasted.Root!
- 1/2 cup (1 stick) butter, softened*
- 2 ½ cups almond flour
- 2 Tbsp coconut flour
- ¼ cup pure maple syrup
- 2 tsp vanilla extract
- 2/3 cup raw pecans, finely chopped
- Pinch sea salt
- ¼ cup powdered sugar for rolling**
- Preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper.
- Add the butter, pure maple syrup, and vanilla extract to a stand mixer and beat until fluffy.
- Scrape the sides of the bowl with a rubber spatula, then add the rest of the ingredients. Beat until a thick dough comes together.
- Note: if the dough is overly sticky, refrigerate it for 1 to 2 hours until it is firm.
- Form crescent shapes out of the cookie dough and place them on the lined baking sheet.
- Bake on the center rack of the preheated oven for 12 to 15 minutes, or until the cookies are golden-brown.
- Allow the cookies to cool to room temperature.
- Roll the cookies in powdered sugar (or sugar-free powdered sugar or powdered maple sugar) and enjoy!
*Replace the butter with softened coconut oil for a dairy-free vegan option.
**You can use sugar-free powdered sugar or powdered maple sugar instead of regular powdered sugar if you’d like
Serving Size 1 of 18
Amount Per Serving
Calories 178Total Fat 14gCarbohydrates 10gFiber 2gSugar 4gProtein 5g