Every year at Christmas, my mom would get out two sticks of butter, flour, vanilla, pecans and sugar and make my favorite cookies. Her Mexican Wedding Cakes were so delicate and delicious and I devoured them.
I love the holidays and the treats that come with it, but for various reasons, I can’t be devouring two sticks of butter. I’ve been making these gluten-free, vegan Mexican Wedding Cakes for years. Instead of butter I use Earth Balance Vegan Butter and they come out great in texture and flavor. This year, I also wanted to try something different and add a little protein and fiber to the cookies so I mixed the gluten-free flour with almond flour. Plus I added Ghirardelli Semi-Sweet Chocolate Chips.
*If you don’t like or have almond meal, here’s a Mexican Wedding Cakes recipe without.
These are not traditional Mexican Wedding Cakes, but they are delightful just the same. Here’s what you’ll need.
1 cup Earth Balance Vegan Butter
1/2 cup powdered sugar
1 teaspoon vanilla
1 cup chocolate chips
1 3/4 cup gluten-free flour (I used King Arthur multi-purpose flour)
3/4 cup plus 2 tablespoons Almond Flour (I used Bob’s Red Mill) *
1 1/2 teaspoons Xantham gum
1/2 teaspoon salt
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper or spray with canola oil spray.
Combine the gluten-free flour, almond meal, xantham gum, and salt in a bowl and set aside.
Beat the vegan butter and sugar until light and fluffy. Scrape the bowl with a rubber spatula and then add vanilla. Beat for a few seconds.
Add the chocolate chips and beat until combined.
Add the flour mixture slowly and mix on low until combined.
Using a small ice cream scoop, scoop the batter onto the parchment paper leaving a little space in between. (You can also roll the batter into balls, but the cookie dough will be sticky.)
Cook for about 15 minutes or until the cookies are golden. Let cool and then sprinkle with powdered sugar. Store in a covered container or freeze until Christmas.
Best enjoyed with a cup of coffee on a cold afternoon.