Here is the best vegan marranito (Mexican piggy cookies) recipe ever. They are infused with piloncillo, star anise, clove, and cinnamon.

I have done it! After three failed attempts, here is the best marranitos recipe (Mexican piggy cookies) ever, and it’s vegan!!. Ok, I might be a little too excited about this one, but hear me out. This is my favorite pan dulce, you can ask any of my family members, and they will be sure to tell you I have eaten many marranitos in my life!

Piloncillo syrup for making this marranitos recipe

A marranito is a Mexican pastry shaped like a piggy. It can be soft like a sweet bread or more on the hard side like a cookie. This version is the perfect combination of a pastry and a cookie. It is made with a combination of whole wheat and white flour and infused with a piloncillo, star anise, clove, and cinnamon syrup.

Flour mixed with piloncillo syrup in a stainless steel bowl

I’ve reworked this recipe from a couple years ago to include a good amount of fat. When I first created this recipe I was trying to be no-oil, but quickly realized that I just can’t do it. I do try to limit the amount of oil that I use in cooking, but when it’s something as delicious as this marranito pan dulce fat is good once in a while. 

Dough mixed in a stainless steel bowlThey taste just as they should, so much so, that the kids ate them so fast I hardly had time to photograph them. We dunked them in the thickest Mexican hot chocolate.

Marranitos lined up on a sheet tray getting ready to bake

The Recipe: The Best Vegan Marranitos

  • I recommend eating the marranitos by dunking them in hot chocolate or coffee.
  • If you would like to make these without fat you can substitute the amount of vegan butter with apple sauce.
  • You can find the marranitos cookie cutter that I used right HERE Enjoy!



A marranito is a Mexican pastry shaped like a piggy. It can be soft like a sweet bread or more on the hard side like a cookie.
Pin Recipe Print Recipe
Prep Time1 hr 10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: Mexican
Keyword: cochinitos, cochitos, pan dulce, piloncillo
Servings: 8 large marranitos
Calories: 170kcal
Author: Dora Stone


Piloncillo Syrup

  • 2/3 cup Water
  • 1 cone Piloncillo, (8 oz)
  • 2 Cloves, whole
  • 1 stick Mexican cinnamon (2 inches)
  • 1 Star anise


  • 1 cup + 2 tbsp. Flour, all-purpose
  • 1 cup Flour, whole wheat
  • 1 tsp. Baking soda
  • 1 tsp. Baking powder
  • 1/3 cup Vegan butter, melted
  • 1/2 cup Piloncillo syrup

"Egg Wash"

  • 2 tbsp Unsweetened plant milk
  • 1 tbsp Maple syrup


To make the Piloncillo Syrup

  • Place water, piloncillo, cinnamon, clove, and star anise in a medium saucepot set to medium heat. Simmer slowly and stir until the piloncillo dissolves. Continue to simmer until the mixture has the consistency of natural maple syrup. Remove from heat and let cool slightly. Strain. (For this recipe we will only be using 1/2 cup of the piloncillo syrup. You can save the rest to use later.)

To make the marranitos

  • In a large bowl, combine the whole wheat and all-purpose flours, baking powder, and baking soda.
  • Combine 1/2 cup of the piloncillo syrup with the melted butter and mix well.
  • Pour the wet ingredients into the bowl with the dry ingredients and mix with a wooden spoon until the dough begin to comes together.
  • Use your hands to incorporate the dough together and form a ball. The dough will be on the wet side. If the dough is too dry add a bit more of the piloncillo syrup.
  • Cover in plastic wrap and place in the fridge for 30 - 1 hour.
  • Preheat oven to 350F.
  • Remove the dough from the fridge and roll out on a floured surface to 1/3 inch thickness.
  • Use a large pig-shaped cookie cutter to cut out the dough and place them on a parchment-lined sheet tray.
  • Reform the dough scraps into a ball and roll out again to cut out more marranitos. Repeat this process until you cannot cut out any more.
  • Combine the plant milk and maple syrup in a small bowl to make your "egg wash". Brush marranitos with "egg wash".
  • Bake for 12-15 minutes or until the marranitos are golden brown on the bottom.
  • Remove from oven and let cool slightly.


 If you would like to make these without fat substitute the vegan butter with apple sauce.


Calories: 170kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 228mg | Potassium: 117mg | Fiber: 2g | Sugar: 1g | Calcium: 36mg | Iron: 1mg
Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
Marranitos sitting by a cup of hot chocolate and a blue napkin
marranito being dipped into hot chocolate in a talavera cup
7 replies
  1. Jeni @ Thyme & Love
    Jeni @ Thyme & Love says:

    I am so excited for your recipe!! I actually was just thinking about testing out recipes for Vegan Marranitos. When I was in Mexico City, I tracked down the cookie cutter for the piggies because I really wanted to make a vegan version but it just been sitting in my cupboard. I will definitely be making your recipe asap! :-)

    • dorastable
      dorastable says:

      Hey Jeni. I hope you like it. I tested this recipe so many times. It was hard to have it be low-fat but I am happy with the results.

  2. Joan Pugh
    Joan Pugh says:

    This recipe mentions clove in the instructions but not in the recipe list….did I miss something?

    • dorastable
      dorastable says:

      Hi Joan, thank you for bringing this to my attention. I have modified the recipe to include the clove.


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