Polvorones ( Spanish Christmas Cookies)
A traditional Christmas sweet in its purest vegan version. Polvorones are among the most popular traditional Spanish Christmas cookies, made with toasted almonds. I’ve created a wholesome option with less sugar, buckwheat, and olive oil; they taste amazing and have that crumble-in-your-mouth texture. The Spanish love sweets!
Since I wanted to avoid using lard, the main ingredient in traditional polvorones, it took me a couple of attempts to be satisfied with the recipe. I also used a blend of two flours to get the perfect texture. And if you’re in the mood for a British Christmas treat as well, you can also try my wholesome Vegan Mince Pies with Shortcrust Pastry, along with the homemade Alcohol-free Vegan Mincemeat filling.
❤️Why you’re going to love them
They are soft, crumbly, and melt in your mouth.
Wholesome but sweet enough, with less sugar.
Easy to make and store. They can be made in advance, prepared, and baked in 30 minutes.
Make-ahead, kid-friendly, and easily adjustable to a variety of flavors.
🍪Ingredients
Here`s everything you need to make these delicious Christmas cookies. You’ll find the recipe video and the full list of Ingredients and measurements in the printable recipe card at the bottom of the post.
📖Polvoron Cookie Ingredient Notes and Substitutions
Please see the RECIPE CARD at the bottom of this post for the complete list of ingredients and measurements with a printable recipe.
Almond Flour – This is the star of the cookie! Using blanched almond flour gives these polvorones their classic crumbly texture and rich, nutty flavor. However, you can use peanut powder or grind down whole, blanched almonds in a food processor.
Buckwheat Flour – Combined with almond flour, it helps achieve the perfect texture and nutty flavor while keeping the recipe wholesome.
Whole Wheat Flour – Provides the structure for the base. Prevents too much crumbling. If you want to make the recipe gluten-free, you can replace the whole wheat flour with oat flour.
Sweeteners – I used agave syrup and a bit of brown sugar to keep them wholesome yet still sweet. However, you can easily swap agave for maple syrup if you prefer, or brown sugar for coconut sugar.
Olive Oil – I recommend a mild olive oil (not virgin) to avoid overpowering the flavor. Other neutral oils, such as sunflower or light avocado oil, as well as coconut oil, also work well. Hey, it is possible to make Polvorones MEAT-FREE.
Sesame Seeds – These add a subtle, nutty crunch texture. You can leave them out or sprinkle something different on top, like chopped nuts, for variation. Toasted or raw work the same, as you’re going to bake the cookies anyway.
Ceylon Cinnamon – Cinnamon is the traditional flavor of Polvorones. It also gives a warm, Christmas aromatic flavor without being overpowering. You can adjust the amount slightly to taste.
Bicarbonate of Soda (Baking Soda) – Helps the cookies rise just enough, keeping them light and crumbly.
Lemon Juice – Adds a hint of freshness and helps balance the sweetness, reacting with the bicarbonate of soda for a light texture.
Confectioner’s Sugar – Dust generously for that classic polvorones look and extra sweetness. I always try to reduce the amount of sugar, but you can leave it out altogether; it’s totally optional. As I mentioned, the Spanish have a strong affinity for their sweet treats.
👩🍳Let`s Make Polvorones – Almond Flour Cookie Recipe
STEP-BY-STEP INSTRUCTIONS (Simple)
These wholesome vegan polvorones are naturally nutty, lightly sweet, and melt in your mouth. Here’s a quick guide to achieve the best results and make them just how you like them.
Please see the RECIPE CARD at the bottom of this post for the complete list of ingredients and measurements with a printable recipe.
- Start by toasting the whole-wheat flour, buckwheat, and almond flour to enhance the flavor. Pop the flour in a skillet for a couple of minutes and give it a toasted flavor.
- When the flour is golden, transfer it to a bowl.
- And the agave syrup, oil, lemon, and sugar, stirring until a compact pastry base.
- Lastly, add the cinnamon and baking soda, stir again until you achieve the base of the Polvorones. This will feel like a moist pastry.
- Take a small amount of the mixture, about the size of a golf ball, and roll it into a ball.
- Create the Polvorones by hand, give them a round shape with a small cookie cutter, and top them with sesame seeds.
- Bake them at 180º for about 25 minutes.
- Optionally, add a little powdered sugar on top for tradition.
💡 Expert Polvoron Almond Cookie Tips
Toast the almond flour, buckwheat, and whole wheat flour in a skillet over low heat for a few minutes, stirring constantly with a wooden spoon to prevent burning. When it smells like warm marzipan… STOP. That’s the moment to remove the flour from the heat and let it cool.
If your dough feels too soft to shape, chill it for 10–15 minutes. It becomes way easier to push into a cookie-cutter without sticking everywhere like glue.
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❓ Recipe FAQs
Yes! Replace the whole wheat flour with oat flour, and they’ll still be deliciously crumbly.
Sure! A pinch of nutmeg, ginger, or orange zest can add a festive buzz while keeping them wholesome.
Ceylon cinnamon isn’t strictly necessary for the recipe, but it has a more delicate and sweeter flavor, and it also has a lower level of coumarin compared to the regular cinnamon, Cassia.
🎄More Christmas Recipes
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📝Recipe Card and Notes
Polvorones ( Spanish Christmas Cookies)
Equipment
Ingredients
- 1 cup almond flour — 140 grams or blended blanched ground almonds
- 1 cup of buckwheat flour140 grams
- 1 cup of whole wheat flour 140 grams
- ⅓ cup agave syrup — 4 tablespoons
- ⅔ cup mild olive oil — 160 mil not virgin extra
- 2 tablespoons lemon juice – the juice of half lemon
- ½ tsp baking soda — 3 grams
- ⅓ cup sugar — 50 grams of brown sugar or coconut sugar
- 1 tablespoon of Ceylon cinnamon — 3 grams
- 1-2 tablespoons sesame seeds for topping
- tablespoon Powdered sugar for dusting optional
Watch me Make it (Video)
Instructions
- Add the almond flour, buckwheat flour, and whole wheat flour to a skillet over low heat. Toast for 3–4 minutes, stirring occasionally so they don’t burn. Alternatively, spread the flour on a baking tray and toast it in the oven for 7–10 minutes. Let the flour cool for a few minutes, then transfer it to a bowl.
- Add the agave syrup, olive oil, lemon juice, baking soda, cinnamon, and sugar. It’ll look messy for a second, but just keep mixing. It turns into a thick, compact dough that smells amazing.
- To shape the polvorones, take a bit of dough, roll it between your hands, and press it into a small cookie cutter to make those traditional little round biscuits.
- Sprinkle the sesame seeds on top because they make everything look cute. Slightly press them into the mixture with your finger, so they don`t fall off.
- Pop them into the oven at 180ºC and bake for around 25 minutes, just until they firm up and turn slightly golden on top.
- Once they cool, you can dust them with powdered sugar if you want the classic polvorón look.
Notes & Suggestions
Nutrition Profile
The nutritional information is an estimate, calculated automatically per serving, with all values, including calories, based on one serving.
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Increíble taste and so moist
Thank you Luca, they are great and like you said, so moist!