Gluten-Free Mexican Wedding Cookies
Delicate and powdery Mexican Wedding Cookies (or Russian Tea Cakes) are made gluten free and healthier with almond meal. They’re insanely delicious!
- Prep Time: 10 minutes + 2 hours cool time
- Cook Time: 13 minutes
- Total Time: 23 minutes + 2 hours cool time
- Yield: 1 and 1/2 dozen cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
- 3 Tbsp. melted coconut oil, butter or ghee
- 3 Tbsp. maple syrup
- 1 tsp. vanilla extract
- 1 cup almond meal (not almond flour – see notes)*
- 1/2 cup brown rice flour
- 1 pinch sea salt
- about 1 cup powdered sugar
Instructions
- Begin by combining the coconut oil, maple syrup, and vanilla extract in a medium sized mixing bowl.
- Then, mix in the almond meal, brown rice flour and sea salt. Mix everything together until well combined and cover the bowl.
- Chill the dough in the fridge for at least two hours or overnight before baking.
- When you’re ready to bake, preheat the oven to 350F.
- Scoop out small, round dough balls (I use a small cookie scoop) and place them on a baking sheet lined wih parchment or a silpat. If you need to, roll the balls of dough with your hands to make them smooth, the dough will be a bit more crumbly than traditional cookie dough.
- Bake the cookies for about 13 minutes until just golden brown.
- While the cookies are still warm, roll each one in powdered sugar until they’re all totally covered.
- Best served with cold milk!
Notes
- Almond meal is whole almonds ground to make a coarse meal – it kind of looks like fine couscous. Almond flour is blanched almonds processed down until they’re very fine – you can use it in this recipe but the cookies are more dense and dry. Here’s how to make your own almond meal.