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Vegan Baklava Cookies Recipe

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4.3 from 81 reviews

These Vegan Baklava Cookies are a delightful fusion of nutty flavors and sweet, sticky date topping that perfectly mimic the classic baklava taste. With almond flour and a medley of chopped nuts combined with a hint of lemon zest, these cookies are a gluten-free, vegan treat that bake to a tender, slightly crisp texture. Ideal as a guilt-free dessert or snack, they offer a unique combination of natural sweetness and rich nuttiness.

Ingredients

Cookie Dough

  • 1 cup almond flour (blanched superfine works best; natural almond flour will also work)
  • 3 tablespoons tapioca starch (or potato or corn starch; or 2 tbsp all-purpose flour if gluten is acceptable)
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons powdered sugar (or cane sugar)
  • 1 tablespoon refined coconut oil, semi-solid state, melted
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • Zest of 1/4 lemon (heaping 1/8 teaspoon)
  • 1/2 teaspoon lemon juice

Nut Topping

  • 2 tablespoons raw almonds, cashews, or walnuts
  • 2 tablespoons walnuts or pecans
  • 2 tablespoons shelled raw unsalted pistachios
  • 8 small dates (or 5-6 Medjool dates)
  • 2 teaspoons maple syrup (or more as needed)
  • Zest of 1/4 lemon
  • Pinch of salt

Instructions

  1. Prepare the Cookie Dough: In a mixing bowl, combine all the dry ingredients—almond flour, tapioca starch, baking soda, salt, and powdered sugar. Press and mix thoroughly to break up any lumps in the almond flour. Then add the melted coconut oil, vanilla extract, maple syrup, lemon zest, and lemon juice. Mix well until you get a somewhat sticky dough. Chill the dough for 15-30 minutes to firm up.
  2. Make the Nut Topping: While the dough chills, add almonds, walnuts, and pistachios to a food processor. Process until the nuts are finely chopped, resembling a coarse meal. Add the dates, lemon zest, and a pinch of salt, then pulse briefly. Next, add maple syrup and process again until the dates break down and the topping becomes sticky. Add extra maple syrup if the mixture seems too dry.
  3. Form the Cookies: Remove the cookie dough from the fridge. Using a 1.5 to 2 tablespoon cookie scoop or spoon, scoop the dough onto a parchment-lined baking sheet. Roll each scoop into a smooth ball then flatten into discs.
  4. Top the Cookies: Place dollops of the nut mixture atop each cookie disc. You can either press small portions directly onto the cookie or form flat discs of nut mixture and press them over like thumbprints. Ensure a generous amount of topping as the cookies will spread during baking.
  5. Bake: Preheat oven to 330°F (165°C). Bake the cookies for 12-14 minutes, or up to 16 minutes if you prefer crunchier edges. Baking time may vary depending on cookie size and baking sheet; adjust by 1-2 minutes as needed. The edges should begin to turn golden without over-browning.
  6. Cool: Remove the baking sheet from the oven. The cookies will be soft initially; let them cool on the sheet for 10-15 minutes to firm, then transfer to a wire rack to cool completely before serving.
  7. Store: Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate.

Notes

  • Use refined coconut oil to avoid coconut flavor. For oil-free variation, substitute with unsweetened applesauce, but texture may vary slightly.
  • If you don’t have almond flour, you can try other finely ground nuts but results may differ.
  • Use maple syrup that is pure and not imitation for best flavor.
  • The cookies spread during baking, so place them spaced apart on the baking sheet.
  • If dates are dry, add more maple syrup to the topping to ensure it sticks well.
  • Chilling the dough is important to handle sticky dough easier and improve cookie texture.
  • For gluten-tolerant versions, all-purpose flour can replace tapioca starch as indicated.

Find it online: https://justsosavory.com/vegan-baklava-cookies-recipe/