Grain-Free Vegan Wedding Cookies: A Deliciously Healthy Treat

Indulge in the delightful taste of Grain-Free Vegan Wedding Cookies! These aren’t just for weddings; they’re perfect for any celebration, from birthdays to casual weeknight treats. This easy-to-make recipe uses simple ingredients and is suitable for various dietary needs, including vegan, gluten-free, and even keto diets. Get ready to experience a melt-in-your-mouth cookie that’s both delicious and wholesome.

Why You’ll Love These Grain-Free Vegan Wedding Cookies

These cookies are a modern twist on the traditional Mexican Wedding Cookies, also known as Russian Tea Cakes or Snowball Cookies. By substituting all-purpose flour with coconut flour and butter with drippy almond butter, we’ve created a cookie that’s not only delicious but also caters to a variety of dietary preferences. Plus, they’re packed with protein, fiber, and healthy fats from almonds, making them a guilt-free treat you can enjoy anytime.

Whether you’re hosting a party, baking for the holidays, or simply craving a sweet treat, these Grain-Free Vegan Wedding Cookies are sure to impress. The delicate, melt-away texture and subtle almond flavor make them irresistible, and the simple recipe ensures anyone can make them, regardless of their baking experience.

Benefits of This Grain-Free Vegan Wedding Cookie Recipe

• Easy to Make: This recipe is straightforward and requires minimal effort, perfect for beginner bakers.
• Minimal Ingredients: You only need five key ingredients (plus water and optional salt) to create these delightful cookies.
• Vegan: Absolutely no dairy or eggs are used, making them a compassionate choice.
• Keto-Friendly Option: A simple swap of the powdered sugar makes these cookies suitable for a ketogenic diet.
• Grain-Free & Gluten-Free: Ideal for those with grain sensitivities or celiac disease.
• Paleo-Friendly: Aligned with the principles of a paleo diet.
• Oil-Free: No coconut oil, vegetable oil, margarine, ghee, or butter is needed.
• Nutrient-Rich: Each cookie provides 2 grams of protein and 2 grams of fiber.
• No Binders Needed: Forget about flax eggs or psyllium husks; these cookies hold together perfectly on their own.
• One-Bowl Recipe: Easy cleanup is guaranteed with this simple one-bowl method.
• No Mixer Required: You don’t need a stand mixer or handheld mixer; a simple bowl and spoon will do.

Ingredients for Grain-Free Wedding Cookies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for your preferred measurement option.

• Smooth Almond Butter: Opt for almond butter with no added sugar for the best flavor and health benefits.
• Confectioners’ Sugar: Also known as powdered sugar, this is crucial for the classic “wedding cookie” coating. For a grain-free option, you can make your own using a blender or food processor.
• Coconut Flour: This grain-free flour is essential for the cookie’s unique texture.
• Baking Soda: Helps the cookies rise and achieve the perfect crumbly texture.
• Pure Almond Extract: Enhances the almond flavor and adds a touch of warmth to the cookies.

You’ll also need warm water and salt to balance the flavors. Remember that salt is optional and can be adjusted to your taste and dietary needs.

Step-by-Step Instructions

Note that the complete directions are also in the recipe card below.

1. Preheat and Prep: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Combine Wet Ingredients: In a medium bowl, whisk together the almond butter, warm water, confectioners’ sugar (reserving some for coating), and almond extract until smooth and well blended.
3. Add Dry Ingredients: Stir in the coconut flour, baking soda, and salt (if using) until everything is evenly combined. Let the mixture sit for a few minutes to allow the coconut flour to absorb the liquid. This will help the dough thicken.

4. Shape the Cookies: Using a small cookie scoop or rounded tablespoons, scoop out approximately 15 even mounds of dough. Roll each portion into a ball and place them on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.

5. Bake: Bake in the preheated oven for 10 to 13 minutes, or until the cookies are golden brown and set at the centers.
6. Prepare Sugar Coating: While the cookies are baking, place the remaining confectioners’ sugar in a small, shallow bowl.
7. Cool and Coat: Remove the cookies from the oven and let them cool on the baking sheet for about 2 minutes before handling. Dip each warm cookie in the confectioners’ sugar, gently rubbing the sugar into the cookie to ensure it’s fully coated.

8. Cool Completely: Transfer the sugared cookies to a cooling rack and allow them to cool completely before serving.

The Delightful Taste and Texture

These Grain-Free Vegan Wedding Cookies boast a melt-in-your-mouth, delicate texture, just as traditional wedding cookies should. The almond extract provides a distinct almond flavor that complements the sweetness of the confectioners’ sugar. Don’t worry; you won’t detect a strong coconut flavor, making them enjoyable for everyone.

One thing to note is that these cookies may absorb some of the confectioners’ sugar after a day or two. If you want to maintain their pristine appearance, simply re-coat them in more sugar before serving. However, in most households, these cookies disappear long before that’s even an issue!

Tips for Success and Variations

• Keto Variation: To make these cookies keto-friendly, replace the regular confectioners’ sugar with a keto-friendly, sugar-free powdered sugar alternative. This simple swap will significantly reduce the carb count, making them suitable for a ketogenic diet. Each keto cookie contains approximately 69 calories, 2 grams of net carbs, and 1 gram of sugar.
• Weigh the Coconut Flour: For best results, it’s highly recommended to weigh the coconut flour using a digital kitchen scale. Coconut flour can be tricky to measure accurately using volume measures, and adding too much can result in dry, crumbly cookies. Refer to the recipe card for the metric measurements in grams.
• Use Light-Colored Baking Sheets: Dark baking sheets tend to over-brown or burn the bottoms of cookies. Using light-colored metal baking sheets will help ensure even baking and prevent scorching.
• Line Baking Sheets with Parchment Paper: Parchment paper is a baker’s best friend! It promotes even baking, prevents sticking, makes removing the cookies easy, and simplifies cleanup. Look for pre-cut sheets for added convenience.
• Check for Doneness Early: Start checking the cookies for doneness at the minimum baking time suggested in the recipe. If they’re not quite ready, bake for an additional minute at a time until they reach the desired golden-brown color and set centers.

Flavor Variations

Get creative and experiment with different flavor combinations to customize your Grain-Free Vegan Wedding Cookies:

• Spices: Add ¼ to ½ teaspoon of your favorite ground spice, such as cinnamon, cardamom, ginger, or allspice, to the cookie dough for a warm, aromatic twist.
• Extracts & Zests: Substitute the almond extract with 1 teaspoon of vanilla extract, lemon extract, or orange extract. Alternatively, replace the almond extract with 2 teaspoons of finely grated lemon zest, orange zest, or lime zest for a burst of citrus flavor.
• Chocolate: Add 3 to 4 tablespoons of finely chopped or grated dark chocolate to the cookie dough along with the coconut flour for a rich, decadent treat.

Frequently Asked Questions (FAQ)

• What is the best way to store these cookies?
  Store the Grain-Free Vegan Wedding Cookies in an airtight container at cool room temperature for up to 1 day, in the refrigerator for up to 1 week, or in the freezer for up to 6 months.
• How can I measure coconut flour without a kitchen scale?
  Use standard measuring cups or tablespoons, but be sure to lightly spoon the flour into the measure (do not pack) when measuring.
• Can I substitute the almond butter?
  Yes! You can use any smooth, drippy nut butter or seed butter you like, such as peanut butter, sunflower seed butter, tahini, pepita butter, or cashew butter. Keep in mind that some substitutions may alter the flavor and nutritional profile of the cookies.
• Can I use other flours instead of coconut flour?
  No. Coconut flour has unique baking properties and is used in very different proportions than other flours. Substituting it with equal amounts of almond flour, arrowroot flour, cassava flour, or a gluten-free flour blend will not yield the same results.

Grain-Free Wedding Cookies (V, Oil-Free, Grain-Free) – Recipe

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Grain-Free Wedding Cookies (V, Oil-Free, Grain-Free)

By:
Camilla

My grain-free wedding cookies are the perfect treat for celebrating all year long. Made with coconut flour and almond butter, this easy version of the traditional cookies is vegan, oil-free, gluten-free, and quick to make
with only 5 ingredients.
Make them
keto
with 1 simple swap!

Prep Time:

3
minutes

Cook Time:

13
minutes

Total Time:

16
minutes

Servings:

15
cookies

Equipment

• 1 Large Baking Sheet (light in color for best results)
• 1 small cookie scoop

Ingredients

• 1/2
  cup
  almond butter,
  (no added sugar, drippy)
• 1/3
  cup
  warm water
• 2
  teaspoons
  almond extract
• 7
  tablespoons
  powdered sugar,
  divided use (see notes)
• 1/2
  cup
  coconut flour
• 1/4
  teaspoon
  baking soda
• 1/8
  teaspoon
  salt,
  (optional)

US Customary –
Metric

Instructions

• Preheat the oven to 325F (160C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk the almond butter, water, 4 tablespoons confectioners’ sugar, and almond extract until blended and smooth.
• Stir in the coconut flour, baking soda and salt until blended. Let stand a few minutes to thicken.
• Using a small cookie scoop or rounded tablespoons, scoop out 15 even mounds of dough. Roll each portion into a ball and place on the prepared baking sheet, spacing 2 inches (5 cm) apart.
• Bake in the preheated oven for 10 to 13 minutes until golden brown and set at the centers.
• While cookies bake, place the remaining 3 tablespoons confectioner’s sugar in a small, shallow bowl.Remove the cookies from the oven and cool for 2 minutes on the baking sheet.
• Dip each warm cookie in the confectioners’ sugar, gently rubbing the sugar into the cookie to coat.
• Transfer cookies to a cooling rack / wire rack and cool completely.

Notes

Storage: Store the cookies in an airtight container at (cool) room temperature for 1 day, the refrigerator for 1 week or the freezer for up to 6 months.

Keto Variation: Replace the regular confectioners’ sugar with a keto-friendly, sugar-free powdered sugar alternative. The different macros for each cookie are: cals: 69/ Net carbs: 2 g / sugars 1 g.

Coconut Flour Tip: If using cups rather than weight to measure the coconut flour, be sure to lightly spoon it (do not pack) when measuring.

Almond Butter Options: An equal amount of peanut butter, pepita butter, cashew butter, or other butter can be used in place of the almond butter. (Note that peanut butter and cashew butter are not keto options, if you are going that route).

Nutrition

Serving:
1
cookie

|

Calories:
84
kcal

|

Carbohydrates:
8
g

|

Protein:
2
g

|