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.
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.
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.