🍫🍪 Crunchy on the outside, soft on the inside, and infused with the warm flavours of cocoa and sesame, these vegan Christmas cookies are inspired by traditional Spanish mantecados. These cookies are easy to make with ingredients you likely already have in your pantry and are a sustainable, delicious way to celebrate Christmas. Perfect for coffee, tea, or gifting to family and friends during the festive season.
INGREDIENTS (approx. 2 baking trays)
350 g all-purpose flour
50 g unsweetened cocoa powder (or adjust to taste)
200 g vegetable oil or vegan butter, at room temperature
150 g unrefined icing sugar
2–3 tsp sesame seeds (to taste)
Zest of half an orange (optional)
Additional icing sugar for dusting
METHOD
1. Preheat the oven:
Preheat the oven to 180 °C (350 °F) and line two baking trays with parchment paper.
2. Toast the flour:
Place the flour in a pan over medium heat, stirring constantly until it turns a golden color. Let it cool, then sift to remove any lumps.
3. Mix ingredients and rest the dough (optional):
In a large bowl, combine the toasted flour, cocoa, powdered sugar, sesame seeds, and vegetable oil or vegan butter. Add the orange zest if desired. Mix all the ingredients well until you get a homogeneous dough.
💡 Optional resting the dough step: Once ready, wrap the dough in cling film and refrigerate for 30 minutes. The dough may be slightly crumbly; this step helps it firm up and makes it easier to handle.
4. Shape the cookies:
After resting, remove the dough from the fridge, divide it into small portions, and form balls. Place them on the baking trays and gently flatten them with the bottom of a glass to about 1 cm thick.
💡 Alternative option: You can also use a cookie cutter and a rolling pin to flatten the dough to about 1 cm thick. Handle carefully, as the cookies are delicate and can break easily.
5. Bake:
Reduce the oven temperature to 150–160 °C (300–320 °F) and bake for 10 minutes. Do not bake longer, as they will become hard. When done, remove from the oven and let them cool slightly.
6. Dust with powdered sugar:
Once slightly cooled, sprinkle the cookies with powdered sugar before serving.
👵💚Grandma Sita’s Tips
✅ Use vegan butter or vegetable oil; both work beautifully.
✅ The combination of cocoa and sesame gives a rich, aromatic flavor reminiscent of festive mantecados.
✅ Dough should be crumbly but hold together when pressed.
✅ Store dough in the fridge for up to 5 days or freeze for 1 month.
✅ Finished cookies keep up to 5 days in an airtight container.
✅ Perfect as a gift: wrap in colourful food-safe parchment paper for a festive touch.
😋 Why You’ll Love Them:
💚 Festive flavours: Cocoa and sesame make every bite a holiday delight.
💚 Vegan & sustainable: Ideal for plant-based festive celebrations.
💚 Quick and easy: minimal ingredients and simple steps.
💚 Versatile: Great for gifting, coffee breaks, or adding to your holiday dessert tray.
📗A Bit of History
Mantecados and polvorones originated in Andalucía, Spain, during the 16th century. Today, they are enjoyed throughout Spain and in countries like Mexico, Cuba, and the Philippines. Each family and region adds its own twist, making this classic cookie truly special.
♻️ A More Sustainable Christmas
Preparing vegan treats at home is a beautiful way to keep holiday traditions alive while caring for our planet. With every small gesture, we add a little more kindness to the world. Because in Grandma Sita’s kitchen, sustainability and love always go hand in hand. 🌎✨
