Vegan Gluten-Free Mexican Wedding Cookies Recipe
Give Us Some Love!!!
These vegan Mexican wedding cookies as known as gluten-free snowball cookies, Italian wedding cookies, Polvorones, or Russian tea cakes are easy to prepare and are great for the holiday season. This melt-in-your-mouth snowball vegan gluten-free Mexican wedding cookies recipe is made with almond flour, gluten-free flour, vegan butter, icing sugar, salt, vanilla extract, and is coated in icing sugar (confectioners sugar) making them soo good and delicious.
Ingredients:
- 2 tablespoons icing sugar (30 grams)
- 8 tablespoons (115g) vegan butter
- 1/2 teaspoon salt (2 grams)
- 1 teaspoon vanilla extract (2.5 grams)
- 1/3 cup almond flour (blanched) 32 grams
- 1 1/4 cup gluten free flour
- 3/4 cup icing sugar for coating
How To Make Vegan Gluten Free Mexican Wedding Cookies?
- Preheat oven to 165°C (330°F) and line a baking pan with parachment paper.
- Add the butter, salt, vanilla extract and sugar into a mixing bowl and beat using a handmixer until mixture is smooth.
- Pour in the almond flour andgluten flour and beat just until combined.
- Spoon the Mexican cookie batter and roll into a ball shape, then place onto line baking tray separting them about 1 inch apart.
- Bake the cookies for 15-16 minutes or until the edges are light golden brown in color.
- Remove cookies from the oven and let them cool for about 5 minutes.
- Place the icing sugar into a bowl, once the cookies have cooled, toss them into the icing sugar and coat all around.
- Place the vegan snowball wedding cookies onto a serving plate and serve.
- Enjoy!
Vegan Mexican Wedding Cookies (Gluten-Free)
These vegan Mexican wedding cookies as known as gluten-free snowball cookies, Italian wedding cookies, Polvorones, or Russian tea cakes are easy to prepare and are great for the holiday season. This melt-in-your-mouth snowball vegan gluten-free Mexican wedding cookies recipe is made with almond flour, gluten-free flour, vegan butter, icing sugar, salt, vanilla extract, and is coated in icing sugar (confectioners sugar) making them soo good and delicious.
Ingredients
- 2 tablespoons icing sugar 30 grams
- 8 tablespoons 115g vegan butter
- 1/2 teaspoon salt 2 grams
- 1 teaspoon vanilla extract 2.5 grams
- 1/3 cup almond flour blanched 32 grams
- 1 1/4 cup gluten free flour
- 3/4 cup icing sugar for coating
Instructions
- Preheat oven to 165°C (330°F) and line a baking pan with parachment paper.
- Add the butter, salt, vanilla extract and sugar into a mixing bowl and beat using a handmixer until mixture is smooth.
- Pour in the almond flour andgluten flour and beat just until combined.
- Spoon the Mexican cookie batter and roll into a ball shape, then place onto line baking tray separting them about 1 inch apart.
- Bake the cookies for 15-16 minutes or until the edges are light golden brown in color.
- Remove cookies from the oven and let them cool for about 5 minutes.
- Place the icing sugar into a bowl, once the cookies have cooled, toss them into the icing sugar and coat all around.
- Place the vegan snowball wedding cookies onto a serving plate and serve.
- Enjoy!