Pan Dulce Cookies

Pan Dulce Cookies is a typical Mexican breakfast cookie made balanced and healthy! This plant-based pan dulce cookie is made using oat flour, piloncillo, protein powder, and ground flaxseed for a healthy twist on a traditional treat.

Disclosure: This post is sponsored by Naked Nutrition. While I was compensated for this post, all opinions expressed are entirely my own

Reimagine the traditional flavors of pan dulce in a nutritious, protein-packed cookie! These Pan Dulce Cookies offer a delightful twist on a Mexican classic, featuring a balance of protein, fiber, and healthy fats. Perfect for a quick snack, a post-workout treat, or even as part of your breakfast. Plus, they’re easy to make and customizable to your taste.

These pan dulce cookies are soft, bread-like, and have a traditional flavor that tastes like a blend of marranitos (Mexican gingerbread pigs) and toqueras Michoacanas if they were made using oat flour instead of maize.

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Ingredients and Substitutions

Key Ingredients:

• All-Purpose Flour: Provides structure to the cookies. Swap with whole wheat flour for extra fiber.
• Oat Flour: Adds a nutty flavor and boosts the fiber content. To make oat flour blend rolled oats using a blender to make fine flour.
• Protein Powder: Adds protein to these pan dulce cookies. Choose your favorite flavor—vanilla works beautifully here. You may need to adjust the sugar if your protein powder is unsweetened. I used the vanilla pea protein powder from Naked Shake.
• Brown Sugar: This can be optional depending on if your protein powder is sweetened and how sweet it is. Great substritues for those watching their blood sugar include Stevia, Allulos or monk fruit.
• Piloncillo: This traditional Mexican unrefined sugar adds rich caramel notes. Brown sugar or coconut sugar can be used as a substitute.
• Ground Flaxseed: Combined with warm water, it acts as a vegan-friendly egg replacement while adding omega-3s.
• Greek Yogurt: Adds creaminess and moisture to the cookies. Dairy-free options I love include: Siggi’s Vanilla greek yogurt, Silk, Kite Hill and Cocojune.
• Molasses: Enhances the depth of flavor. This ingredient is what makes these cookies taste a bit like the famous pan dulce called Marranito.
• Optional Toppings: Almonds, pumpkin seeds, and raisins add texture and a touch of sweetness.

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Protein Powder Choices

I recommend using a protein powder that has simple and whole-food ingredients like Naked Shake. The protein powder I used is vanilla-flavored, made with pea protein, and smartly sweetened with coconut sugar! The type of protein powder you choose can significantly impact the sweetness and flavor of the cookies:

• Sweetened Protein Powder: If your protein powder is sweetened, avoid adding brown sugar all together or add ¼ cup.
• Unsweetened Protein Powder: For unsweetened protein powders, use ½ cup of brown sugar to balance the flavors.
• Flavor Variations: Vanilla protein powder works best for this recipe, but chocolate or cinnamon-flavored protein powder can add a unique twist.

By adjusting the sugar based on your protein powder, you can customize the cookies to your preferred level of sweetness.

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Step-by-Step Instructions

Step 1: Prep and Preheat

• Preheat your oven to 375°F (190°C).
• Line a baking tray with parchment paper and measure out all your ingredients.

Step 2: Prepare the Flax Egg

• In a small bowl, combine 2 tablespoons of ground flaxseed with ⅓ cup of warm water. Let it sit for 5 minutes to thicken.
• Shred the piloncillo using a cheese grater. Add ¼ cup hot water and using a fork, whisk it into liquid.

Step 3: Mix Wet Ingredients

• In a large mixing bowl, whisk together the liquid piloncillo, brown sugar (or substitute), molasses, olive oil, vanilla extract, and Greek yogurt.

Step 4: Combine Dry and Wet Ingredients

• Gradually add the all-purpose flour, oat flour, protein powder, baking powder, cinnamon, and a pinch of salt to the wet ingredients.
• Mix until a thick batter forms.

Step 5: Shape the Cookies

• Use a large spoon to transfer approximately half a cup of batter for each cookie onto the lined baking tray. Shape the cookies as desired.

Step 6: Bake

• Bake the cookies in the preheated oven for 20 minutes. The edges should be golden, and the centers should be slightly firm.

Step 7: Cool

• Allow the cookies to cool on the tray for at least 30 minutes before serving. This helps them firm up and enhances the flavors.

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Tips and Topping Options

• Customize Your Toppings: Sprinkle almonds, pumpkin seeds, or raisins on top before baking for added crunch and sweetness.
• Adjust the Sweetness: Taste the batter and adjust the sugar depending on your protein powder and personal preference.
• Shape with Care: These cookies hold their shape well but can spread slightly. Use your hands to shape them if needed.
• Add Warm Spices: A pinch of nutmeg or cardamom can elevate the flavor profile.

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Storage and Reheating

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• Freezing: Freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag. They’ll keep for up to 3 months.
• Reheating: Warm cookies in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes to enjoy them fresh.

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These High-Protein Pan Dulce Cookies are a modern twist on tradition, blending the warm, comforting flavors of pan dulce with the nutrition your body needs. Whether you’re sharing them with loved ones or enjoying one with your café de olla, these cookies are sure to become a favorite!

More Healthy Sweets to Try:

Vegan Chocolate Chip Cookies

Pumpkin Baked Oats

Vegan Berry Gallete

Vegan Apple Gallete

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