These Low Fat Mexican wedding cookies are a healthier twist on the beloved holiday classic. Buttery without the butter, these melt-in-your-mouth treats use finely ground almonds and a touch of vanilla to deliver authentic flavor while keeping the fat content impressively low—just 4 grams per cookie. They’re a perfect fit for anyone following a low-fat, heart-healthy, or lightened-up dessert lifestyle. If you’ve been craving something sweet, crumbly, and nostalgic but don’t want to derail your healthy eating goals, this cookie is the answer.
About This Recipe
The texture is dreamy: tender and delicate with just the right amount of sandy crunch from the nuts. The powdered sugar coating adds a sweet kiss to every bite, making them just as festive and delicious as the original.
These cookies are ideal for holiday cookie trays, special occasions, or even everyday treats when you want something indulgent without going overboard. And best of all, the dough comes together in one bowl with minimal fuss.
Why This Recipe Belongs in Your Diet
By replacing butter with a mix of unsweetened applesauce and low-fat cream cheese, we cut the saturated fat dramatically while still keeping that rich, creamy mouthfeel. Ground almonds add healthy fats and fiber, making these cookies satisfying in small portions.
What You’ll Need (Ingredients)
We’re using a blend of pantry staples and a few clever swaps to deliver the classic texture with less fat.
- White Whole Wheat Flour, 1 cup: A slightly heartier flour that still bakes up soft while adding fiber.
- Ground Almonds, ¾ cup: Traditional and essential—adds nutty flavor and texture with good fats.
- Powdered Sugar, ½ cup + more for rolling: Adds sweetness and that signature snowy coating.
- Unsweetened Applesauce, ¼ cup: Replaces most of the butter to cut fat while keeping things moist.
- Low-Fat Cream Cheese, 2 tablespoons: Adds richness and structure without the heaviness of butter.
- Vanilla Extract, 1 teaspoon: Boosts sweetness and rounds out the flavor.
- Salt, ¼ teaspoon: Just enough to balance the sweetness.
How to Make Low Fat Mexican Wedding Cookies
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- Mix the dough by combining flour, ground almonds, and salt in a medium bowl.
- In a separate bowl, whisk applesauce, cream cheese, vanilla, and powdered sugar until smooth.
- Add dry ingredients into the wet mixture and stir until a soft dough forms. It may be slightly sticky.
- Chill the dough for 20 minutes to firm up slightly.
- Roll into balls about 1 inch wide and place on the baking sheet.
- Bake for 16–18 minutes until set but not browned. Let cool for 5 minutes.
- Dust with powdered sugar while still warm, then let cool completely before serving.
Recipe Tips and Variations
- For extra flavor, add ½ teaspoon of almond extract to the dough.
- Swap ground almonds with ground pecans if preferred.
- These cookies also work great dipped halfway in dark chocolate for a fancier finish.
How to Store Leftovers
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a container and freeze up to 2 months. Dust with extra powdered sugar after thawing if needed.
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 95 kcal
- Fat: 4 g
- Carbohydrates: 13 g
- Protein: 2 g
- Sodium: 50 mg
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Low Fat Mexican Wedding Cookies
Description
These lightened-up holiday cookies have all the melt-in-your-mouth texture of the original, with just 4 grams of fat per serving.
Ingredients
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment.
- Mix flour, almonds, and salt in a bowl.
- In another bowl, whisk applesauce, cream cheese, vanilla, and sugar.
- Stir dry into wet until a soft dough forms. Chill for 20 minutes.
- Roll into 1-inch balls. Place on sheet.
- Bake 16–18 minutes. Cool slightly.
- Roll in powdered sugar. Cool fully before serving.