Vegan Mexican Wedding Cookies

YEILD: 15 Cookies

These delicately crunchy cookies practically melt in your mouth. Also known as Russian Tea Cakes or Polvorones, it doesn’t matter what name you use— once you try them, you’ll never forget them.


  • ¾ cup non dairy margarine
  • ½ cup confectioner’s sugar, plus ¼ cup for rolling
  • ½ teaspoon salt
  • 1 cup almond meal
  • 1½ teaspoons vanilla extract
  • ¾ cup sorghum flour
  • ½ cup potato starch
  • ¼ cup tapioca flour
  • 1 teaspoon xanthan gum


  1. Preheat oven to 325°F.
  2. In a large mixing bowl, cream together the margarine and ½ cup confectioner’s sugar until smooth. Add the salt, almond meal, and vanilla extract and mix well. In a separate bowl, whisk together the sorghum flour, potato starch, tapioca flour, and xanthan gum.
  3. Gradually incorporate the flour mixture into the margarine mixture until a clumpy dough forms. Shape into 1-inch balls and place onto an ungreased cookie sheet.
  4. Bake for 17 to 20 minutes in a preheated oven. Let cool for 2 to 3 minutes, then coat the entire cookie with the additional confectioner’s sugar. Let cool completely before serving. Store in airtight container for up to 2 weeks.