Vegan Baklava Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
14 mins
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Chill Time
15 mins
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Total Time
44 mins
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Servings
10
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Calories
193 kcal
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Cuisine
Middle Eastern
Vegan Baklava Cookies
Description
Vegan Baklava Cookies bring together a delicate dough made primarily from almond flour and starch, enhanced by coconut oil, vanilla, maple syrup, and fresh lemon zest and juice. The dough is sticky and requires chilling to ease handling. While chilling, a baklava-inspired topping is prepared by processing a mixture of almonds, walnuts, pistachios, dates, lemon zest, and a touch of maple syrup until sticky and coarse. After forming the chilled dough into discs, the nut mixture is pressed on top before baking or assembly as described. This recipe achieves a balance of nutty richness from the almonds and assorted nuts, natural sweetness from dates and maple syrup, and a hint of citrus. The texture contrast and the layering of these flavors make for a distinctive vegan cookie inspired by classic baklava components.
The method involves minimal baking preparation focused on thorough mixing and chilling to manage the sticky dough consistency. The topping preparation uses a food processor to ensure the nuts are chopped finely yet retain some texture, allowing for a pleasant bite. These cookies would suit a snack or dessert where a lightly sweetened, nut-forward option is desired without dairy or eggs.
Alternative ingredients can be used to accommodate preferences like orange zest instead of lemon or adding spices such as cinnamon and cardamom to enhance flavor depth. The recipe notes also suggest oil-free adaptations by substituting nut butters for coconut oil or adjusting maple syrup amounts to maintain moisture.
Ingredients
For the cookies:
- 1 cup 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 ok with gluten)
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoon powdered sugar or cane sugar
Wet ingredients:
- 1 tbsp coconut oil see note for oil free, refined, measure in semi-solid state, melt before using
- 1/2 teaspoon vanilla extract
- 3 tablespoon maple syrup
- lemon Heaping 1/8 teaspoon, zest of 1/4 lemon
- 1/2 teaspoon lemon juice
For the baklava topping:
- 2 tablespoon almonds or cashews or walnuts, raw
- 2 tablespoon walnuts or pecans
- 2 tablespoon pistachios Pistachios add a lot to the baklava flavor. You can sub walnuts or pecans, shelled, raw, unsalted
- 8 date or 5-6 medjool dates, small
- 2 teaspoons maple syrup Or more as needed
- lemon zest of 1/4 lemon
Instructions
- Make the cookie dough: Mix all the dry ingredients in a bowl. Press and mix to break the almond flour lumps. Add the (melted) coconut oil, vanilla, maple syrup, lemon zest, and lemon juice. Mix well. The mixture will be somewhat sticky, chill for 15-30 minutes.
- In 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 close to a coarse meal. Then add dates, lemon zest, pinch of salt, and process for a few seconds, then add maple syrup. Process until the dates break down and the mixture is sticky. Add a bit more maple if 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 and then press into flat discs. Then top the disc with baklava nut mixture (You can just put small portions of the mixture and press it on the cookie. Or you can make a flat disc out of a nut mixture and press it over the cookie like a thumbprint. See pictures). These cookies spread a lot, so add a good amount of topping
- Bake at 330 degrees Fahrenheit (165C) for 12-14 (16 mins for crunchier edges) minutes. Time depends on the size of the cookie and the cookie sheet you’re using. You might need to adjust it for 1 to 2 minutes more or less.
- You want them to just start getting golden on the edges, but not any more than else they get too crisp. The cookie will be soft when it comes out of the oven. Remove the baking sheet from the oven.
- Let them cool for 10-15 minutes 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
- Orange zest can replace lemon zest for a different citrus note.
- Adding cinnamon and cardamom to the nut topping provides a warm spice variation.
- To make these cookies oil-free, omit coconut oil and use 1.5 tablespoons of smooth almond or cashew butter; peanut butter is not recommended due to strong flavor.
- If omitting oil, increase maple syrup by 1-2 teaspoons to keep dough moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 44mg | 2% |
| Potassium | 205mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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