Mexican Wedding Cookies (Vegan + Dairy Free)

mexican wedding cookies

mexican wedding cookies

I’m not sure when I had my first bite of a Mexican Wedding cookie, but I’m certain it was at a formal affair of some sort…like a wedding.

And each time I’d come across them, it was like the first time all over again. That initial melt-in-your-mouth bite was pure bliss.

The Hubster had brought home a cookie tray from the Oakmont Bakery. And had left it on the counter taunting me for days. There were even a few of the Mexican Wedding cookies staring over at me. Calling my name. And saying eat me.

What. Your food doesn’t talk to you?

I decided that I needed to make some for myself. Some that were dairy free.

This is what I came up with. With inspiration coming from the Joy of Baking.

mexican wedding cookies

Mexican Wedding Cookies

Dairy Free Mexican Wedding Cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24


  • 2/3 cup whole pecans
  • 1 cup 2 sticks Earth Balance, room temperature
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1/4 tsp salt
  • 1 cup powdered sugar sifted (for topping)


  1. Preheat oven to 350°F.
  2. Place pecans on a baking sheet or toaster oven tray and bake for about 8 minutes, or until lightly brown and fragrant. Cool.
  3. Once the nuts have cooled completely place them, along with 2 tbs of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground.
  4. In a large bowl, beat the butter and sugar until light and fluffy; about 2 minutes.
  5. Beat in the vanilla extract.
  6. Add the remaining flour and salt, and beat until combined.
  7. Stir in the nuts.
  8. Cover and refrigerate the dough for about one hour or until firm. (Can put in freezer to speed process up if you are impatient like me.
  9. Line two baking sheets with parchment paper.
  10. Form the chilled dough into 1 inch balls and place them onto prepared baking sheets. Press with hand or bottom of a glass to flatten the top.
  11. Bake for about 12-15 minutes, or until the edges of the cookies start to brown.
  12. Remove from oven and place on a wire rack to cool for about 5 minutes.
  13. Place 1 cup of powdered sugar into a bowl, and roll one cookie at a time until coated with sugar. Note: the warmer the cookies, the more the powdered sugar turns into a paste. So don't rush the cooling process.
  14. Store in an airtight container.

Allergen Information

Nightshade free, dairy free, and soy free. It's also corn free if you don't use powdered sugar.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

5 comments / Add your comment below

  1. Those look and sound completely delicious! The melt in your mouth part really got me!

    What is nightshade?

    1. They are kind of amazing.

      Nightshades are a grouping of foods that include white potatoes, tomatoes, peppers {sweet and spicy}, eggplant, paprika, chili powder. It even includes things like tobacco. I have an intolerance to nightshades, so I label recipes to include that information, in case there are others out there who avoid those foods too.

  2. I think you first tasted them at home when you were a child. I used to make them all the time. Of course, mine had lots and lots of butter in them. We made them into crescent shapes and I do believe you helped me shape them, bake them, and roll them in sugar. =)

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