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These gluten-free wedding cookies are delicious classics made without grains, eggs, or dairy. They’re made with almond flour and coated in delicious powdered sugar!

Wedding cookies on a plate with a bite taken out of them

What are Wedding Cookies?

Wedding cookies are delicious melt in your mouth cookie that is traditionally made with ground nuts and coated in powdered sugar. They’re pillowy, sweet, and so delicious. Though all varieties are a bit different similar cookies are also commonly known as Russian Teacakes, Mexican Wedding Cookies, Italian Wedding Cookies, or Snowball cookies.

This recipe is made to be totally gluten-free, and without any grains, dairy, or eggs. My husband Daniel couldn’t stop eating these… and same. They’re way too delicious and perfect for the holidays.

The Ingredients

  • Almond flour & tapioca starch. This is the flour blend to gives these cookies that nutty taste. I haven’t been able to make them without almond flour, but my friend Alaena has an AIP snowball cookie recipe that’ll definitely satisfy your craving for these cookies.
  • Palm shortening. This gives the cookies their cakey texture.
  • Maple syrup. I haven’t tried to use another sweetener like honey in these cookies.
  • Powdered sugar. Powdered sugar will usually have cornstarch, but this organic Powdered Sugar from Wholesome doesn’t have cornstarch!

wedding cookie with a bite

How to make Gluten- Free Italian Wedding Cookies

  • Make the cookie dough: Using a large bowl, combine the almond flour, tapioca starch, and baking soda. Stir in the maple syrup, vanilla extract, and palm shortening and stir well until a dough form and all ingredients are incorporated.
  • Form the cookies: Roll the dough into about 1.5″ balls and place on the baking sheet (the cookies will slightly flatten while baking). You should have about a dozen cookies. Transfer to the oven and bake for 13-15 minutes or until baked through. Remove from the oven.
  • Top with powdered sugar: While the cookies are still warm, use a sifter to top the cookies with powdered sugar until well coated.

How do you store these?

Though they’re best at room temperature and fresh, these keep well in the fridge for 3-4 days… if you can wait that long.

Can you make these AIP & without almonds?

I tried a few different options to make these AIP and it just wasn’t working out. However, my friend Alaena has an AIP snowball cookie recipe that’ll definitely satisfy your cravings.

Can you make these cookies without powdered sugar?

Technically you can, though it won’t be quite the same. You can try to add coconut sugar to your food processor for a paleo alternative.

wedding cookies on a plate

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Gluten-free Wedding Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Diet: Gluten Free
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Description

These gluten-free wedding cookies are delicious classics made without grains, eggs, or dairy. They’re made with almond flour and coated in delicious powdered sugar!

Ingredients

Units Scale

Instructions

  1. Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
  2. Using a large bowl, combine the almond flour, tapioca starch, and baking soda.
  3. Stir in the maple syrup, vanilla extract, and palm shortening and stir well until a dough form and all ingredients are incorporated.
  4. Roll the dough into about 1.5″ balls and place on the baking sheet (the cookies will slightly flatten while baking). You should have about a dozen cookies. Transfer to the oven and bake for 13-15 minutes or until baked through. Remove from the oven.
  5. While the cookies are still warm, use a sifter to top the cookies with powdered sugar until well coated.
  6. Transfer to a cooling rack and allow the cookies to cool before enjoying.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 210
  • Fat: 12.4g
  • Carbohydrates: 9.8g
  • Fiber: 0.7g
  • Protein: 2.7g