These easy vegan Baklava Cookies have all the flavour of the famous middle Eastern dessert! They’re made with almond flour and due to this fact entirely gluten-free. A fast snack or dessert! Grainfree soyfree recipe. Will be oilfree
A very good book, a cup of coffee, and a plate of freshly baked vegan baklava cookies – that’s what your perfect fall afternoon could appear to be.
Clearly, I like my almond flour cookies, see these snickers cookies, molasses cookies, and chocolate thumbprints! And I like the flavors from baklava! See my baklava cake, baklava lassi.
So it was only a matter of time before I got here up with a bite-sized version of this famous Levantine dessert and will not be happier with how they turned out.
Seriously, you bought to try these Baklava cookies!
I took my easy almond flour cookie base and added a little bit of lemon zest and topped all of it off with a mix of dates and nuts. These are soft and delicious and utterly addictive.
Why am I making these with almond flour and gluten-free? I don’t have an issue with eating regular flour. But since I made the almond cookies, I just love the benefit of the recipe, there’s no beating the butter and sugar, you simply need 1 Bowl and a spoon for the dough. There’s limited sugar. Almond flour adds protein and fiber and makes for a healthful and fewer carb cookie. The feel is amazing. It’s mainly an awesome cookie which happens to be gluten-free and vegan!
Why you’ll love these cookies
- They aren’t very sweet or buttery. They need only a little bit of maple syrup and oil.
- they may be made Oilfree with more maple syrup
- They’re much easier than making baklava
- also they are much easier than making the regular cookies which need beating a great deal of butter and sugar
- they smell heavenly
- they’re chewy, soft delicious and shelf stable. Great texture!
- they’re gluten and grain free and vegan(eggless and Dairyfree)!
More vegan cookies you’ll love:
Carrot Cake Oatmeal Cookies
Blueberry Muffin cookies
German chocolate Cookie
Gingerbread Cookies ; Gluten-free & Grain-free
Pumpkin Breakfast Cookies Gluten-free
Pistachio Cookie
Print Recipe
Vegan Baklava Cookies
These gluten-free vegan Baklava Cookies have all the flavour of the famous middle Eastern nut dessert! Super easy and delicious! They are made with almond flour and due to this fact entirely gluten-free and grain free. They’re a decadent snack or dessert!
Servings: 10
Calories: 193kcal
Ingredients
For the cookies:
- 1 cup (112 g) almond flour , blanched superfine works best. Natural almond flour will work as well
- 3 tablespoon tapioca starch or use potato or corn starch (or use 2 tbsp all purpose flour if pleased with gluten)
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoon powdered sugar or cane sugar
Wet ingredients:
- 1 tbsp refined coconut oil, measure in semi-solid state, melt before using , see note for oil free
- 1/2 teaspoon vanilla extract
- 3 tablespoon maple syrup
- zest of 1/4 of a lemon (Heaping 1/8 teaspoon)
- 1/2 teaspoon lemon juice
For the baklava topping:
- 2 tablespoon raw almonds or cashews or walnuts
- 2 tablespoon walnuts or pecans
- 2 tablespoon shelled raw unsalted pistachios, Pistachios add lots to the baklava flavor. You may sub walnuts or pecans.
- 8 small dates or 5-6 medjool dates
- 2 teaspoons maple syrup, Or more as needed
- zest of 1/4 of a lemon
Instructions
-
Make the cookie dough: Mix all of the dry ingredients in a bowl. Press and blend to interrupt the almond flour lumps. Add the (melted) coconut oil, vanilla, maple syrup, lemon zest, and lemon juice. Mix well. The mixture can be somewhat sticky, chill for 15-Half-hour.
-
Within the meantime, make your topping; Add almonds, walnuts, and pistachios to a food processor and process until the nuts are evenly chopped and the mixture is near a rough meal. Then add dates, lemon zest, pinch of salt, and process for a couple of seconds, then add maple syrup. Process until the dates break down and the mixture is sticky. Add a bit more maple in case your dates are dry.
-
Once the mixture is getting somewhat sticky, remove it from the food processor. Take the chilled cookie dough from the fridge. Use a 1.5 -2 tbsp cookie scoop or spoon and Scoop the mixture onto a parchment lined baking sheet.
-
Roll the scoops into even balls after which press into flat discs. Then top the disc with baklava nut mixture (You may just put small portions of the mixture and press it on the cookie. Or you’ll be able to make a flat disc out of a nut mixture and press it over the cookie like a thumbprint. See pictures). These cookies spread lots, so add a great amount of topping
-
Bake at 330 degrees Fahrenheit (165C) for 12-14 (16 mins for crunchier edges) minutes. Time is determined by the scale of the cookie and the cookie sheet you’re using. You would possibly need to regulate it for 1 to 2 minutes roughly.
-
You would like them to only start getting golden on the perimeters, but not any greater than else they get too crisp. The cookie can be soft when it comes out of the oven. Remove the baking sheet from the oven.
-
Allow them to cool for 10-Quarter-hour before taking them off the cookie sheet. Cool completely and serve.Store in a closed container on the counter for upto 3 days. Refrigerate for longer storage.
Notes
- You need to use orange zest as an alternative of lemon zest
- Add some cinnamon and cardamom to the baklava mixture for flavor variation
- Oil free: omit the oil and use 1.5 tablespoons smooth nut butter. Almond or cashew preferred, peanut adds an excessive amount of peanut flavor. Or omit oil and add 1-2 tsp more maple syrup for moisture.
Nutrition
Nutrition Facts
Vegan Baklava Cookies
Amount Per Serving
Calories 193
Calories from Fat 81
% Day by day Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 44mg2%
Potassium 205mg6%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 19g21%
Protein 4g8%
Vitamin A 37IU1%
Vitamin C 0.2mg0%
Calcium 54mg5%
Iron 1mg6%
* Percent Day by day Values are based on a 2000 calorie weight loss plan.
![stacked glutenfree Baklava cookies]()
Ingredients:
- For the dry mix, we mix almond flour with tapioca starch, salt and powdered sugar
- baking soda makes these crisp up within the oven
- as wet ingredients, we add coconut oil, vanilla extract, maple syrup, zest of 1/4 of a lemon and lemon juice
- For the baklava topping, I mix raw almonds or cashews or walnuts and pistachios with dates, maple syrup and a few lemon zest
Suggestions:
- you should utilize orange zest as an alternative of lemon zest
- I used 8 small dates for this recipe – for those who’re using Medjool dates, you’ll only need 5
- for those who want, you possibly can add some cinnamon and cardamom to the baklava mixture
- You may store these cookies in a closed box in your counter for 3 days or refrigerate them for longer.
The right way to make Baklava Cookies:
Mix all of the dry ingredients in a bowl. Press and blend to interrupt the almond flour lumps.
Add the coconut oil, vanilla, maple syrup, lemon zest, and lemon juice. Mix well. The mixture can be somewhat sticky, chill for 15-Half-hour.
Within the meantime, make your topping; Add almonds, walnuts, and pistachios to a food processor and process until the nuts are evenly chopped and the mixture is near a rough meal, then add dates, lemon zest, salt, and maple syrup.
Process until the dates break down until the mixture is sticky.
Once the mixture is getting somewhat sticky, remove it from the food processor. Take the cookie dough from the fridge.
Use a cookie scoop and Scoop the mixture onto a parchment lined baking sheet.
Roll them into even balls after which press into flat discs.
Then top the disc with baklava nut mixture (you’ll be able to just put small portions of the mixture and press it on the cookie nonetheless you would like . Or you’ll be able to make large flat disc out of the nut mixture and press it over the cookie)
Bake at 330 degrees Fahrenheit (165C) for 12-14 minutes. That is determined by the scale of the cookie and the cookie sheet you’re using. You would possibly need to regulate it for 1 to 2 minutes roughly.
The cookie can be soft when it comes out of the oven.
You would like them to only start getting golden on the perimeters, but not any greater than that, else they get too crisp. Then remove them from the oven. Allow them to cool for 10-Quarter-hour before taking them off the cookie sheet. Cool completely and serve.
Storage
You may store these cookies in a closed box in your counter for 3-4 days or refrigerate them for longer.
