Almond Flour Mexican Wedding Cookies (SCD Friendly)

New SCD recipe + some of my favorites for Cinco de Mayo!

Note: I usually like to get my recipes on my blog so you can get a printable recipe card, however, I’m battling a bad cold and just don’t have the energy to do that today. I still wanted to get this recipe out to you. Rest assured, I will be posting to happygutforlife.com as soon as I can!

This small-batch recipe makes just 12 cookies — the perfect amount to enjoy a treat without overloading on almond flour or honey. That’s important to me, and probably to many of you too. I like to keep baked goods in my rotation that are satisfying but still feel balanced and gentle.

These cookies are lightly sweetened with a delicate almond and cinnamon flavor. They’re slightly crisp on the outside, with a soft, chewy center and just a bit of crunch from the walnuts or pecans. They’re simple, comforting, and deeply satisfying — especially with a cup of tea or alongside your favorite SCD-friendly meal.

They also get their rich, melt-in-your-mouth texture from cocoa butter, one of my favorite SCD-legal fats. If you don’t have cocoa butter on hand, butter or coconut oil will work just as well.

Ingredients (Makes 12 cookies)

• 1 ½ cups blanched almond flour

• ½ cup finely chopped pecans or walnuts

• ¼ cup melted cocoa butter (sub with butter or coconut oil)

• 2 tbsp honey

• 1 egg white (room temperature)

• 1 tsp cinnamon

• 1 tsp vanilla extract (SCD-legal)

• ⅛ tsp salt

• Optional: Extra cinnamon for dusting before baking

Directions

1. In a mixing bowl, whisk together the almond flour, chopped nuts, cinnamon, and salt.

2. In a separate bowl, whisk the egg white until frothy — no stiff peaks needed, just light and bubbly.

3. Stir in the honey, melted cocoa butter, and vanilla.

4. Combine wet and dry ingredients until a soft dough forms.

5. Chill the dough for 15–30 minutes, until slightly firm but still easy to shape.

6. While the dough chills, preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

7. Roll the dough into 1-inch balls and place on the baking sheet. The cookies won’t spread much.

8. Optional: Dust each cookie lightly with extra cinnamon before baking.

9. Bake for 12–14 minutes, or until the bottoms are just turning golden.

10. Cool completely before handling — they’re delicate when warm.

11. Serve as-is, or for a more traditional finish, dust with a little coconut flour or a coconut flour–cinnamon blend once cooled.

Why I Keep It Small-Batch

Over the years, I’ve learned that smaller portions work better for my body. When you're managing Crohn’s or IBD, keeping things simple, intentional, and satisfying really matters. This recipe is just enough to treat yourself without pushing your system too far.

More SCD-Friendly Recipes for Cinco de Mayo

If you’re planning a full meal or just want more festive SCD dishes, here are some of my favorite go-to recipes:

• 🧀 Creamy Yogurt Queso — One of my absolute favorite creations. So satisfying and fully compliant.

• 🌮 Red Lentil Tortillas — Great for tacos, tostadas or cut into chips!

• 🍗 Slow Cooked Chicken for Tacos — Simple, flavorful, and perfect for meal prep or gatherings.

Thanks for being here and for letting me share recipes that support both celebration and healing. If you try these cookies, I’d love to know how they turn out — leave a comment and tell me what you think!

Happy Cinco de Mayo from my kitchen yours.

— Sherry
Happy Gut for Life