Gluten-free Mexican Wedding Cakes


"Buttery cookies that are crunchy yet tender. A gluten-free adaptation of the traditional recipe. Make sure your ingredients are really gluten-free. As a variation, dip each cookie halfway in melted chocolate chips and roll in nuts or sprinkles. Arrange on plate. These cookies freeze very well."


18 m servings 116 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the butter and vanilla until well blended. Sift together the confectioners' sugar, rice flour, cornstarch, tapioca starch and gelatin. Stir into the butter mixture until all of the dry ingredients have been absorbed. Mix in the ground hazelnuts and chopped hazelnuts. Form teaspoonfuls of dough into balls, and shape into crescents. Place cookies at least 2 inches apart onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until golden brown. For crispier cookies, reduce heat to 325 degrees F (165 degrees C), and bake slightly longer. When cookies have cooled completely, dust with additional confectioners' sugar.


  • Variations
  • Substitute hazelnuts and hazelnut flour with pecans and pecan flour, walnuts and walnut flour, or almonds and almond flour.
  • profile image

Your rating



  1. 8 Ratings


quite disappointing..before becoming gluten intolerant i have eaten these cookies made w/ all purpose flour. i know enough not to be too hopeful of the results for substituting flours. some work...

Even after chilling the dough as I would for regular Mexican Wedding Cake cookies, I still ended up with a finished cookie that looked more like a very flat crisp than a Mexican Wedding Cake. I...

This recipe was a total flop. The cookies melted into one big mess. I would think twice before making this one.

This recipe just doesn't work. We had to add an egg just to get the whole thing to stick together a bit. Do yourself a favor and skip this recipe... use a GF flour mix and substitute it cup fo...

Hi, Can you please tell me if the measurement for the vanilla is correct in this recipe? Thanks, Celeste

I tried this recipe and somthing is missing it was dry and crumbley like something you would use on a apple crisp

your cake is the BEST!!!!!!!!!

The cookies melted into a puddle.