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!
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.
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.
They 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.
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!
- 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
- 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.