Mexican Wedding Cookies (Vegan & Gluten-Free Polvorones)

Ingredients

• 0.75 cup Almond Flour (sifted)
• 0.25 cup Cassava Flour (also called yucca flour)
• 0.25 cup Pecans (crushed)
• 0.25 teaspoon Cinnamon (ground)
• 1 pinch Sea Salt
• 3 tablespoon Maple Syrup (pure)
• 0.25 teaspoon Vanilla Extract
• 2 tablespoon Vegan Butter (softened, cut into cubes)
• 0.25 cup Powdered Sugar (for dusting)

Instructions

1. Gather Ingredients

   Measure all dry and wet ingredients into separate small bowls so they are ready to use.

   Time: PT5M

2. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat while you finish the dough.

   Time: PT5M

   Temperature: 350°F

3. Combine Dry Ingredients

   In a large mixing bowl, whisk together almond flour, cassava flour, crushed pecans, cinnamon, and a pinch of sea salt until evenly distributed.

   Time: PT3M

4. Mix Wet Ingredients

   In a small bowl, stir the softened vegan butter with maple syrup and vanilla extract until smooth.

   Time: PT2M

5. Form the Dough

   Add the wet mixture to the dry ingredients. Stir with a spatula just until a crumbly dough forms; it should hold together when pressed.

   Time: PT3M

6. Shape Cookies

   Roll the dough into 1‑inch balls (about 12‑14 total) and place them on a parchment‑lined baking sheet. Gently press each ball to flatten slightly.

   Time: PT5M

7. Bake

   Bake in the preheated oven for 12‑15 minutes, until the edges are just lightly golden. The centers will still look pale.

   Time: PT13M

   Temperature: 350°F

8. Cool

   Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

   Time: PT10M

9. Dust with Powdered Sugar

   Place powdered sugar in a shallow bowl or sifter and lightly dust each cookie until fully coated.

   Time: PT2M

Nutrition Facts

Calories

115

Protein

2 g

Carbohydrates

12 g

Fat

7 g

Fiber

2 g

Ingredient Substitutions

• Instead of Almond Flour: Cashew flour, Hazelnut flour
• Instead of Cassava Flour: Oat flour (gluten‑free), Tapioca flour
• Instead of Pecans: Walnuts, Almonds
• Instead of Cinnamon: Nutmeg, Allspice
• Instead of Sea Salt: Kosher salt
• Instead of Maple Syrup: Agave nectar, Brown rice syrup
• Instead of Vanilla Extract: Almond extract (use less)
• Instead of Vegan Butter: Coconut oil, Margarine (vegan)
• Instead of Powdered Sugar: Coconut sugar powdered, Erythritol powdered

Equipment Needed

• Mixing Bowl
• Measuring Cups and Spoons
• Spatula or Wooden Spoon
• Baking Sheet
• Parchment Paper
• Oven
• Cooling Rack (optional)
• Sifter (optional)

Critical Steps — Do Not Skip

• Do not over‑mix the dough after adding wet ingredients.
• Watch the cookies closely during the last 3‑4 minutes of baking to avoid over‑browning.

Chef Tips from the Video

• Toast the crushed pecans lightly before adding for extra nutty flavor.
• For a festive twist, add a pinch of orange zest to the dough.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag for up to 2 months.

Room temperature: Can be kept at room temperature in a sealed tin for 3 days.

Make-Ahead Tips

• The dough can be refrigerated for up to 2 days before shaping.
• Baked cookies freeze well; re‑heat briefly in a 300°F oven before serving.