Polvorones ( Spanish Christmas Cookies)
A classic Spanish Christmas almond cookie in a wholesome vegan version! These polvoron cookies are made with toasted almonds, buckwheat, and a touch of olive oil, with less sugar but all the melt-in-your-mouth crumbly goodness. Perfect for festive baking, sharing, or sneaking one (or two!) with your tea.
Equipment
1 Skillet or non-stick pan - This is for toasting the flour (baking tray for the oven)
1 Mixing Bowl
1 Round biscuit cutter - This is to shape the polvorones
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
Top Tips
Toast the almond flour, buckwheat, and whole wheat flour on a low heat in a skillet for a few minutes, stirring constantly with a wooden spoon to prevent burning.
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.
Try a different flavor! A pinch of nutmeg, ginger, or orange zest can add a festive buzz while keeping them wholesome.
Nutrition Profile
Nutrition
Polvorones ( Spanish Christmas Cookies)
Serving Size
1 cookie
Amount per Serving
Calories
146
% Daily Value*
Fat
6.2
g
10
%
Carbohydrates
19
g
6
%
Fiber
1.2
g
5
%
Sugar
5.6
g
6
%
Protein
3.9
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
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