These Paleo Mexican Wedding Cookies also known as snow ball cookies or Russian Tea Cakes, are tender, sweet and so delicious! A tender cookie, packed with pecans, rolled in homemade powdered sugar. They are gluten free, dairy free, and naturally sweetened.
These cookies are by far my favorite holiday cookies. The slight crunch, the way they melt in your mouth and the buttery pecans. They are simple to make and I know you will love them.
Paleo Powdered Sugar
I have been wanting to make these cookies for a few years now, but the powered sugar coating stopped me. I didn’t think there was a way to make paleo powdered sugar that was really good. Some people dust desserts with arrowroot powder and I didn’t want to use that as it’s not sweet at all. Taking either coconut or maple sugar and just a little arrowroot powder and blending it together is the answer. It comes out super fine and powdery and exactly like powdered sugar. I used this method for my Paleo Muddy Buddies and it works great for these cookies as well.
Dairy Free Cookies
These cookies traditional use butter which is easily substituted with ghee. Ghee is paleo because the lactose and casein are removed, but if you have a dairy allergy then I recommend using butter flavored coconut oil. Nutiva is the brand I love and use. I made a batch with that coconut oil and they taste great and buttery.
Tips for Perfect Cookies
These are simple to make, but here are a few tips to make them the best.
- Make sure the pecans are very finely chopped so are evenly distributed through the cookie.
- Make sure the ghee and egg are room temperature so the dough mixes well. If the egg is cool, place it in a warm cup of water for 5 minutes to come to room temperature.
- Use a hand or stand mixer for the ghee and sugar mixture. I try to avoid it as much as possible, but these just work best if you use a mixer for combining the ingredients. It’s the best way to ensure the ghee and sugar mix well.
- Let the cookies fully cool before rolling in the powdered sugar or the cookie will just absorb the sugar and you won’t be able to see it.
Freezing Paleo Mexican Wedding Cookies
These freeze great. I actually thought throwing them in the freezer would help me from eating them all, but they are good straight from the freezer. Crunchy, but still tender and melt in your mouth good!
I hope you try this paleo version of the popular cookie. They are easy and so delicious!
Here are some more cookies and treats you will enjoy: Paleo Sugar Cookie Bars, Paleo Snickerdoodles, Paleo Soft Pumpkin Cookies, and Paleo Vegan Peppermint Bark.
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Paleo Mexican Wedding Cookies
- 2 cups almond flour
- 1 cup finely chopped pecans
- 2 tablespoons coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup ghee, room temperature*
- 2/3 cup maple sugar or coconut sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
Powdered Sugar Topping
- 1/2 cup maple sugar or coconut sugar
- 2 teaspoons arrowroot powder
- Preheat the oven to 325° and line a large baking sheet with parchment paper.
- In a medium bowl, combine almond flour, pecans, coconut flour, salt and baking soda. Stir well.
- In a large bowl, combine the ghee and maple sugar. Mix until creamy. I find a hand mixer works best for this to get all the lumps mixed. Add in the egg and vanilla and mix again until smooth. Add in the almond flour mixture and mix until fully combined and no spots remain.
- Scoop into 1 tablespoon balls and place on the baking sheet. You should get 21 cookies from the batter. Bake 16-18 minutes. until the are lightly brown around the edges.
- Let fully cool before rolling in the sugar. Make the powdered sugar by adding the sugar and arrowroot to a blender and blending until white and powdery. Pour the powdered sugar in a small bowl and roll the cooled cookies in the mixture. You may not use all the mixture, but you can always re-roll them if desired.
- These can be stored covered at room temperature. They also freeze great.
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