Sweet Laurel Bakery


So many cultures have their own versions of wedding cookies, and this is our favorite! I grew up eating Kourambiethes, the Greek version of this celebratory cookie, at nearly every gathering. Here’s a gluten free, dairy free, and refined sugar free version that’s just as versatile as any Traditional Wedding Cookie. Enjoy!

Traditional Wedding Cookies


2 cups almond flour
1/4 cup maple syrup
1/4 cup coconut oil (melted)
1/2 tsp pink salt
1/2 tsp vanilla extract
1/2 cup finely chopped pecans

Topping Ingredients: Coconut Powdered Sugar
I½ cup shredded dried coconut
½ cup arrowroot powder


Preheat oven to 350.

Mix all dry Ingredients together in a medium sized bowl.

Slowly add the coconut oil and maple syrup, followed by vanilla extract. Fold in pecans.

When batter is fully incorporated, scoop 1-2 tablespoons of dough at a time into hands and work into a ball.

Place balls of dough on baking sheet and bake for 8-10 minutes, until balls are lightly golden brown and slightly firm to touch.

While the cookies are baking, prep your coconut powdered sugar. Place your coconut and arrowroot in a blender and blend on high for about 30-40 seconds, until mixture resembles powdered sugar texture. Set aside, while you pull your cookies out of the oven and allow them to cool for about 10 minutes. Then roll the cookie balls into coconut powdered sugar. Voila!

*If you’d like to make your powdered sugar a tad sweet, add some Lakanto Monk fruit sweetener to the mixture before blending it.


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