These Paleo Mexican Wedding Cookies, also known as snowball cookies or Russian tea cakes, are tender, sweet, nutty, and wonderfully delicate. Each cookie is made with almond flour, finely chopped pecans, and a simple homemade paleo powdered sugar coating. They are gluten free, naturally sweetened, and can be made dairy free with an easy swap.
If you love classic holiday cookies, these Paleo Mexican Wedding Cookies are a recipe worth saving. They have a light crumb, a gentle crunch from the pecans, and that melt-in-your-mouth texture that makes this style of cookie so popular. The flavor is simple but rich, with buttery notes, vanilla, and the natural sweetness of maple sugar or coconut sugar.
They are also easy to prepare. The dough comes together with basic paleo baking ingredients, and the cookies bake into small, round bites that are perfect for cookie trays, holiday gatherings, or make-ahead treats. Once cooled, they are rolled in a homemade powdered sugar mixture for the familiar snowy finish.
Paleo Powdered Sugar
One of the biggest challenges with making Paleo Mexican Wedding Cookies is recreating the powdered sugar coating. Traditional powdered sugar is not paleo, and plain arrowroot powder does not work as a complete replacement because it is not sweet. The best solution is to blend maple sugar or coconut sugar with a small amount of arrowroot powder until the mixture becomes very fine and powdery.
This homemade paleo powdered sugar gives the cookies their classic look without relying on refined sugar. It also adds just enough sweetness to balance the nutty cookie base. Maple sugar will create a lighter flavor, while coconut sugar gives a deeper, more caramel-like taste. Either option works well, so choose the one you prefer or already have in your pantry.
For the best texture, use a high-speed blender and blend until the sugar is as fine as possible. The mixture should look soft and powdery before you use it to coat the cookies.
Dairy Free Cookies
Traditional Mexican wedding cookies are usually made with butter. In this paleo version, ghee works well because it provides a rich, buttery flavor and helps create a tender texture. Ghee is often used in paleo recipes because the lactose and casein are removed during the clarification process.
If you need the cookies to be fully dairy free, use butter-flavored coconut oil in place of the ghee. This swap keeps the cookies rich and flavorful while avoiding dairy. The dough may feel slightly different depending on the fat used, but the finished cookies should still be delicious, tender, and lightly crisp around the edges.
Tips for Perfect Cookies
These cookies are simple, but a few small details will help you get the best result every time.
- Chop the pecans very finely so they are evenly distributed throughout the dough. Large pieces can make the cookies harder to shape.
- Use room-temperature ghee and a room-temperature egg. This helps the dough mix smoothly and prevents clumps. If your egg is cold, place it in a cup of warm water for about 5 minutes.
- Use a hand mixer or stand mixer when combining the ghee and sugar. This helps create a creamier mixture and makes the dough more consistent.
- Allow the cookies to cool completely before rolling them in the paleo powdered sugar. Warm cookies can absorb the coating, making the powdered finish less visible.
- Do not overbake. The cookies should be lightly browned around the edges but still tender in the center.
Freezing Paleo Mexican Wedding Cookies
These Paleo Mexican Wedding Cookies freeze very well, making them a great make-ahead dessert for the holidays. Once the cookies are fully cooled and coated, place them in a freezer-safe container. They can be enjoyed straight from the freezer, where they stay slightly crunchy while still tasting tender and buttery.
If you prefer a softer cookie, let them sit at room temperature for a few minutes before serving. You can also roll them in a little extra powdered sugar after thawing if you want a fresher snowy coating.
This paleo version of the classic Mexican wedding cookie is easy, festive, and full of pecan flavor. It is a wonderful gluten free cookie for celebrations, cookie exchanges, or anytime you want a small sweet treat with a soft, crumbly texture.
More cookies and treats you may enjoy include Paleo Sugar Cookie Bars, Paleo Snickerdoodles, Paleo Soft Pumpkin Cookies, and Paleo Vegan Peppermint Bark.
Paleo Mexican Wedding Cookies
Ingredients
Cookies
- 2 cups almond flour
- 1 cup finely chopped pecans
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup ghee, room temperature*
- ⅔ cup maple sugar or coconut sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
Powdered Sugar Topping
- ½ cup maple sugar or coconut sugar
- 2 teaspoons arrowroot powder
Instructions
-
Preheat the oven to 325°F and line a large baking sheet with parchment paper.
-
In a medium bowl, combine the almond flour, finely chopped pecans, coconut flour, salt, and baking soda. Stir until evenly mixed.
-
In a large bowl, combine the ghee and maple sugar or coconut sugar. Mix until creamy. A hand mixer works well for smoothing out the mixture. Add the egg and vanilla, then mix again until smooth.
-
Add the dry ingredients to the wet ingredients and mix until fully combined with no dry spots remaining.
-
Scoop the dough into 1-tablespoon balls and place them on the prepared baking sheet. The dough should make about 21 cookies. Bake for 16 to 18 minutes, until the edges are lightly browned.
-
Let the cookies cool completely before coating them.
-
To make the paleo powdered sugar, add the sugar and arrowroot powder to a blender and blend until the mixture is pale, fine, and powdery.
-
Pour the powdered sugar mixture into a small bowl and roll the cooled cookies until coated. You may not need all of the topping, but the cookies can be rolled again if desired.
-
Store the cookies covered at room temperature, or freeze them for later.
Notes:
Nutrition Information
Carbohydrates: 14g
Protein: 6g
Fat: 19g
Fiber: 3g
Sugar: 7g
