Taco Tuesday

We are obsessed with Taco Tuesday at our house. It is “Awesome”!  I wanted a dessert for this weeks taco night and decide to make Mexican Wedding Cookies.

I love these crumbly balls of goodness.  Of course this version is free of nuts, gluten and dairy.  I used raw pumpkin seeds, but roasted would be good too.  I’ve made these before with sunflower seeds and they were wonderful.  I like to enjoy these cookies for an afternoon snack with coffee.

I also love that these are made completely in the food processor.  It makes these really easy to make.  The longest part of this recipe is the cooking time.  But they are worth it.  Enjoy!


Mexican Wedding Cookies

  • Servings: 2 dozen cookies
  • Difficulty: easy
  • Print


Cygnet Organizing LLC Mexican Wedding Cookies for Taco Tuesday.
Cygnet Organizing LLC
Mexican Wedding Cookies for Taco Tuesday.

1 cup Butter Substitute

1/2 cup Powdered Sugar

1 teaspoon Vanilla Paste

1 3/4 cup Sweet Rice Flour

1 cup Raw Pumpkin Seeds

Sweet Rice Flour for dusting hands

Powdered Sugar for dusting the cookies


  1. Preheat oven to 275 degrees.
  2. Place pumpkin seeds in bowl of a large food processor.  Blitz until the seeds turn into a fine meal.
  3. Add the rest of the ingredients to the food processor, and pulse until combines into dough.
  4. Line a baking sheet with parchment paper or silicon liner.
  5. Dust hands in the rice flour and form dough into 1 inch balls.
  6. Place balls on prepared cookie sheet at least one inch apart.
  7. Bake for 30 minutes, or until balls are dry.
  8. Remove from oven and cool for ten minutes.
  9. Roll cookies in powdered sugar, then allow cookies to cool completely.


Chewy Chocolate Meringue Cookies

I love these cookies!  They are so easy to make and who doesn’t like a chocolate cookie?  These are great anytime of year but are an easy recipe to take to a cookie swap.  They are dairy free, gluten free, soy free and nut free.


3 cups powdered sugar

2/3 cup unsweetened cocoa

3 egg whites at room temperature (you can also use egg whites in the box!)

1 Tablespoon vanilla extract

1 cup chocolate chips (we use Trader Joe’s semi-sweet)



  1. Preheat oven to 350 degrees F
  2. Line a cookie sheet with a silpat mat or parchment paper
  3. In a bowl mix together powdered sugar and cocoa
  4. Add the egg whites slowly.  If the dough is too runny the cookies will spread out too much as they cook.  They will still be yummy, just not in circular form.
  5. Once the dough is wet but not runny add the vanilla and chocolate chips.  Stir until the chips are incorporated throughout.
  6. Scoop batter into mounds about two tablespoons in size onto the prepared baking sheet.
  7. Bake in oven for 13-15 minutes until the tops are shiny and cracked.
  8. Remove from oven and cool for a few minutes on baking sheet before transferring to a plate to finish cooling.