Your Cart
1 ½ cups (210 gr) King Arthur Gluten-Free Flour
½ tsp Baking Soda
1 tsp Ground Cinnamon
1 tsp Ground Ginger
¼ tsp Kosher Salt
½ cup (110 gr) packed Organic Brown Sugar
6 Tbsp (84 gr) Unsalted Vegan Butter, such as Violife or Soy Free Earth Balance
5 Tbsp (84 gr) Unsulfured Molasses
1 Tbsp Vegan Egg Substitute Powder (such as Just About Foods or Bob’s Red Mill)
2 Tbsp Water
1 tsp Mexican Vanilla Extract
1 hour
8 cookies
Rated 3.6 stars by 5 users
Marranitos are pig-shaped Mexican gingerbread pastries that are rich, dense, and full of flavor. They remind us of cozy weekend mornings in our childhood home, when our parents would leave the house in the early hours to get us breakfast. Around the holidays, they'd bring home a large bag of mixed sweet pastries—or pan dulce, too. We could always count on finding a few Marranitos in the mix! We’re delighted to share our gluten free version of this pastry so more people can get a taste of this nostalgic childhood treat—right in time for holiday parties and gatherings, too!
1 ½ cups (210 gr) King Arthur Gluten-Free Flour
½ tsp Baking Soda
1 tsp Ground Cinnamon
1 tsp Ground Ginger
¼ tsp Kosher Salt
½ cup (110 gr) packed Organic Brown Sugar
6 Tbsp (84 gr) Unsalted Vegan Butter, such as Violife or Soy Free Earth Balance
5 Tbsp (84 gr) Unsulfured Molasses
1 Tbsp Vegan Egg Substitute Powder (such as Just About Foods or Bob’s Red Mill)
2 Tbsp Water
1 tsp Mexican Vanilla Extract
1 ½ cups (210 gr) King Arthur Gluten-Free Flour
½ tsp Baking Soda
1 tsp Ground Cinnamon
1 tsp Ground Ginger
¼ tsp Kosher Salt
½ cup (110 gr) packed Organic Brown Sugar
6 Tbsp (84 gr) Unsalted Vegan Butter, such as Violife or Soy Free Earth Balance
5 Tbsp (84 gr) Unsulfured Molasses
1 Tbsp Vegan Egg Substitute Powder (such as Just About Foods or Bob’s Red Mill)
2 Tbsp Water
1 tsp Mexican Vanilla Extract
In a medium sized bowl, combine gluten-free flour, baking soda, cinnamon, ginger, salt, and brown sugar.
To make the vegan “egg”, combine the egg substitute powder with water.
Create a well in the center of the dry ingredients and add softened butter, molasses, vegan “egg”, and vanilla extract. Combine the dough until smooth, using a silicone spatula. This can also be done in a stand mixer.
Roll out the dough in between parchment paper until 1/2” thick and chill the dough on a sheet tray for at least 30 minutes.
Preheat the oven to 350 F.
Remove the dough from each sheet of parchment so it no longer sticks and punch out your Marranitos.
Place your cookies on a parchment-lined baking sheet and bake for 12-14 minutes.
Leave a comment
Comments will be approved before showing up.