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Vegan Mexican Wedding Cookies


"This is a great vegan Cinco de Mayo recipe. Feel free to use other nuts besides pecans or use mixed nuts!"
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20 m servings 131 cals
Original recipe yields 35 servings (35 cookies)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix cake flour, pecans, coconut oil, confectioners' sugar, and vanilla extract together in a bowl until mixture comes together and forms a soft dough. Roll dough into 1-inch balls and arrange 2 inches apart on a baking sheet.
  3. Bake in the preheated oven until the bottoms of the cookies are golden brown, 10 to 12 minutes.


  • Cook's Note:
  • As an optional step, you can roll the cookies in confectioners' sugar while the cookies are still warm.

Nutrition Facts

Per Serving: 131 calories; 11 g fat; 8.1 g carbohydrates; 1.2 g protein; 0 mg cholesterol; < 1 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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Help! Mine flattened in the oven! These are my favorite cookies but I can't eat butter so I really want them to work out but they got flat!

As far as taste goes. These are in point. I love these cookies cause they are so easy and simple. I traditionally make them with butter, but I’ve noticed that lactose hurts my stomach so looked ...

I purchased a large jar of coconut oil and was looking for a recipe to use some of the surplus. The flavor was good but I found the dough a little crumbly. I added a few teaspoons of water to ma...

I did not have cake flour, so I substituted 1.5 cups of flour plus 1/4 cup of corn starch. The cookies flattened out a bit while baking, but I was still able to roll them in powdered sugar. I ...

This recipe was fast and easy and everyone who tasted them said they were delicious !