Vegan Mexican Wedding Cookies

These cookies are the real deal.  I’m taking this recipe off of the Cafe Gratitude blog which I created and managed for a couple of years.  These are the most incredible vegan cookies I’ve ever had.  Something about the pecan, powdered sugar, and coconut oil makes these babies melt in your mouth like nothing else.  I’ve never been a real wedding cookie fan until I met these.  Now we’re engaged. Go to Gracias Madre to get these and to indulge in their flan, a miracle in the mouth.

  • 8 oz of coconut oil (liquified by gently heating)
  • 1/2 cup powdered sugar
  • 1 Tbl vanilla
  • 1 cup ground pecans (use a coffee grinder)
  • 2 cup flour
  • 1/2 tsp salt

Beat together the oil and sugar until well combined.  Add the pecans, flour, salt, and vanilla and mix until fluffy and well mixed.

Scoop out the dough and flatten them to about 1/2 inch thick.  Place in the fridge for about 10 minutes then bake for 10 minutes at 350 degrees.  Rotate them and then bake another 10 minutes.

This recipe is for the Mexican Wedding Cookies at Gracias Madre.   Visit them at 2211 Mission Street, San Francisco, CA.  Learn more at

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