Gluten-Free Pan de Marranito
Elevate your baking game with this delightful **Gluten-Free Pan de Marranito**, a healthier twist on the traditional Mexican pig-shaped cookie! Made without gluten and packed with warm spices like cinnamon and ginger, these soft, molasses-infused treats offer a chewy texture that rivals their classic counterpart. With a blend of gluten-free all-purpose flour and xanthan gum, this recipe ensures a perfect dough consistency while catering to gluten-free diets. Quick to prepare and bake in under 30 minutes, these charming cookies are perfect for a sweet snack or paired with a comforting cup of coffee or tea. Whether you're perfecting your pig-shaped cookies or opting for other fun shapes, this recipe promises irresistible flavors and allergen-friendly indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Brown sugar
- 0.75 cup Molasses
- 1 whole Egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, xanthan gum, baking powder, cinnamon, ground ginger, and salt. Set aside.
In a large bowl, beat the softened butter and brown sugar together until light and fluffy using a hand mixer or stand mixer.
Add the molasses, egg, and vanilla extract to the butter mixture, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a smooth dough forms.
Place the dough between two sheets of parchment paper and roll it out to about 1/4 inch thickness.
Using a pig-shaped cookie cutter (or any shape you prefer), cut out the cookies and transfer them to the prepared baking sheet.
Bake in the preheated oven for about 8-10 minutes, until the edges are set and slightly firm.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your gluten-free Pan de Marranito as a delightful treat with coffee or tea!
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 1298 mg | 56% | |
| Total Carbohydrate | 469.4 g | 171% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 251.1 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 652 mg | 50% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3712 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
