An Old Favorite – Mexican Wedding Cookies (gluten free)

When my friend Amanda started her campaign to do a wonderful act of kindness for others, I was completely on board. Desserts for the Deserving is a wonderful event where lucky nominee’s receive special treats from food bloggers across the country.

I wanted to make a standard, household favorite and turn it into a gluten free version of it’s original. After several failed attempts, I found just the recipe I was looking for. A melt in your mouth, can’t eat just one, kind of cookie!

Although these are kind of a December holiday staple, I have been known to make these all year around. Swapping out pecans for pistachios (from the original recipe) and rolled not once, but twice in powdered sugar, these disappeared faster than one can say “Mexican Wedding Cookie”.

Packaged up and tied with a nice little bow is just what one needs when feeling a bit down in the dumps. I know I would feel pretty darn happy if I received an unexpected sweet treat on my doorstep. And from a stranger, no less! And , receiving a thank you email from the daughter whom nominated her sweet parents was worth every turn of my mixer as well as a trip to the post office.

Maybe you too can do “One Nice Thing” for someone you know (or don’t know). You will be amazed at how warm your heart will feel. Thanks again, Amanda for always opening up your heart and spreading good feelings, love, and most of all, kindness!


Mexican Wedding Cookies – Gluten Free


4 ounces | 114 grams | 1/2 cup unsalted butter, room temperature
1 5/8 ounces | 45 grams | 1/3 cup powdered sugar, sifted (plus more for rolling)
1/2 teaspoon pure, vanilla extract
3 3/4 ounces | 110 grams | 3/4 cup brown rice flour, sifted
3/4 ounces | 20 grams | 2 tablespoons tapioca starch
1/8 teaspoon Celtic sea salt
1 3/8 ounces | 40 grams | 1/4 cup pecan pieces, toasted and chopped


• preheat oven to 350*. line two baking sheets with parchment and set aside.
• in the work bowl of your electric mixer, beat the butter and powdered sugar until well combined.
• add vanilla and mix.
• add brown rice flour, tapioca starch and Celtic sea salt. beat until just combined (but don’t overmix).
• add toasted pecans and mix with a rubber spatula.
• using a small ice cream scooper, scoop dough into balls and place on a parchment lined baking sheet. these generally don’t spread, so you can get more on the pan.
• bake 14 – 16 minutes or until the circumference of the cookie turns a golden brown.
• place on a wire rack and let cool for 5 to 10 minutes.
• roll in sifted, powdered sugar and place on a wire rack set over a rimmed baking sheet.
• let sit for about 20 minutes and then re-roll in the powdered sugar.
• eat immediately!

The Urban Baker /

 More Cookies Around the Web:
Grain Free Spice Cookies – Anja’s Food 4 Thought
Chocolate Chip Skillet Cookie – The Urban Baker
Quinoa Cookies – Gluten Free Girl and the Chef

Showing 19 comments
  • marla

    These are some of my favorite cookies ~ love the texture! Brown rice flour is a favorite too!

  • Cathy @ Noble Pig

    Wow, I love these cookies, who wouldn’t feel great about receiving them. I’m intrigued with the brown rice flour…very interesting.

  • Amanda

    These are beautiful and fantastic Susan! You are just such a blessing!

  • HeatherChristo

    What a sweetheart you are giving those to a friend. Delicious looking cookies- some of my very favorite!

  • Reply

    What is wrong with me? I have never had a Mexican Wedding Cookie. This is a problem because these cookies look so tasty. I would probably have at least three in one sitting!

  • Toni @ Boulder Locavore

    Love having this recipe in GF form Susan. Also I think we can be so busy we forget the medicinal effect a simple act of kindness can render. Thanks for the reminder!

    • Susan

      Toni, it truly does feel good to give. I just got back from a 9 day family vacay and when I got home there was a thank you note from the recipient. So great to walk in the door and amongst all the bills and junk mail, there was this small, personal, hand written note. It doesn’t really get much better than that!

  • Amanda

    Yum! These look incredible!! Great photos Susan! 🙂

    • Susan

      Thanks, Amanda! They were disappearing so quickly that I had to hurry to package them up!

  • Rachel @ Baked by Rachel

    Your packaging is super cute! I’ve seen these in so many books but have yet to make them. Must add them to my list.

    • Susan

      Rachel, they are one of the easiest cookies! And if you know anything about me, I adore a dough that can be frozen and baked off as needed. These are that kind of cookie!

  • Kim

    Love these cookies, yours looks pretty pretty good!

  • Kristina Vanni

    I love your version of this classic. Definitely a recipe to keep for the ages!

  • JL

    I just made these and am not sure what went wrong, but these cookies melted down into one big blob on my baking sheet – good thing I used a jelly roll pan! What a waste 🙁

  • Marie

    This recipe was amazing!!! Thank you!

  • Carol

    Can white rice flour be substituted for brown rice flour. I have that on hand. thank you!

    • Susan

      Hi Carol, I am not really sure. I made a second batch of these and they did not come out at all. Cannot figure out what I did wrong. I am going to make a third batch this weekend, however will probably use the brown rice flour. Let me know if you switch it up and if it comes out!

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