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Vegan Baklava Cookies
5 from 114 votes

Vegan Baklava Cookies

Vegan Baklava Cookies combine almond flour and tapioca starch to create a tender, slightly sticky dough that chills before shaping. A nutty, date-and-maple topping blends almonds, walnuts, pistachios, and lemon zest, reminiscent of traditional baklava flavors. These cookies offer a textural contrast between the soft base and the coarse, sweet nut topping. The use of maple syrup and lemon juice adds subtle sweetness and brightness, making them a unique plant-based treat suitable for those avoiding gluten or dairy.

Prep Time
15 mins
Cook Time
14 mins
Chill Time
15 mins
Total Time
44 mins
Servings: 10
Calories: 193 kcal
Course: Dessert, Snacks
Cuisine: Middle Eastern

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 193

% 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.