Baklava Cookies (Masustansiya, Walang Gluten)

mga ito Mga Baklava Cookies are delicious soft gluten-free cookies inspired by the filo pastry dessert from the Byzantine cuisine, but in an egg-free, dairy-free, and healthier version to get the full flavors of pistachio and walnuts.

Talaan ng mga Nilalaman

+ Tingnan ang Higit Pa- Tingnan nang Mas kaunti

Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!

Mga Baklava Cookies

mga ito Mga Baklava Cookies are delicious gluten-free cookies inspired by the filo pastry dessert from the Byzantine cuisine, but in an egg-free, dairy-free, and healthier version to get the full flavors of pistachio and walnuts.

5 mula sa 1 boto

Print Pagsusuri I-save ang Naka-save!

Ibahagi sa Facebook aspile I-save sa Email

Prep Time: 10 minuto min

Magluto Oras: 14 minuto min

Kabuuang Oras: 24 minuto min

Kurso: Dessert, Meryenda

Cuisine: Mediteraneo

Servings: 10 cookies

Mga Calorie: 176.9 kcal

May-akda: Carine Claudepierre

Paraan ng PaglulutoPigilan ang pagdilim ng iyong screen

1x2x3x

Ingredients

Kustomer ng Estados Unidos - metric

• ▢ ¾ tasa Flour ng Almond - (tala 1)
• ▢ ¼ tasa Tapioca Starch - (tala 2)
• ▢ ¼ kutsarita Baking soda
• ▢ ½ kutsarita kanela
• ▢ 3 tablespoons Langis ng niyog - (note 4) melted
• ▢ 3 tablespoons Matamis - I use vegan honey (note 3)
• ▢ ½ kutsarita Orange Zest - (tala 5)
• ▢ ¼ tasa Mga almasiga
• ▢ ¼ tasa Mga nogales

Orange Honey Syrup

• ▢ 2 kutsara Orange juice
• ▢ 3 tablespoons Orange marmelada - (tala 6)
• ▢ 3 tablespoons Matamis - I use vegan honey (note 3)
• ▢ ½ kutsarita kanela

tagubilin

• Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper ang isang malaking baking sheet. Lagyan ng kaunting mantika ang papel gamit ang cooking oil spray. Itabi.
• In a NutriBullet, add the walnuts and pistachios. Pulse 2-3 times for 3 seconds each time, scraping down the sides of the jug. You want a fine ground. It's ok to have a few larger bites, but not too big. Don't over-blend or it will turn into a paste.
• Set aside 2 tablespoons of the walnut/pistachio meal. You will use this to decorate the cookies later.
• In a large mixing bowl, add the remaining pistachio/walnut meal, almond flour, tapioca starch, baking soda, and cinnamon. Stir to combine.
• Add orange zest, coconut oil, and honey.
• Stir with a rubber spatula until a sticky cookie dough forms. If too dry, add a little extra honey. If too wet, add a little more almond flour. It should be sticky but easy to shape into balls.
• Divide into 10 balls of about 1 tablespoon each. Place on the prepared baking sheet, leaving half an inch between the cookies.
• Bake the cookies for 14 minutes at 350°F (180°C) until golden brown on the sides.
• Remove from the oven and keep for 10 minutes on the baking sheet to cool down at room temperature.

Orange Syrup

• Now you have two syrup options. If you don't like orange, warm the honey and cinnamon, and drizzle over the cookies. If you like orange, go to the next step.
• In a non-stick saucepan, add orange juice, orange marmalade, honey, and cinnamon.
• Stir and bring to a boil on medium-high heat. Reduce to medium heat and keep to a simmer for 2 minutes to thicken.
• Alisin mula sa init.
• Pour a tablespoon of syrup on top of the lukewarm cookies and sprinkle the pistachio/walnut meal you set aside on top of each cookie. Transfer the cookies to a plate and pop it in the fridge to set.

Mga Tala

Tandaan 1: I use ultra-fine, blanched almond flour. You can use almond meal, cashew flour. or sesame flour with similar results.

Tandaan 2: Or arrowroot powder. Other options will change the texture, making the cookies harder, drier less chewy, like with gluten-free all-purpose flour or cornstarch.

Tandaan 3: I use bee-free honey, which is a plant-based honey-like liquid that adds a honey flavor. You can swap for maple syrup or use honey if you use it in your kitchen.

Tandaan 4: Or any low-flavor oil you love, like light olive oil or malted plant-based butter.

Tandaan 5: Optional, skip if you don’t like the tangy flavor of orange zest.

Tandaan 6: Or apricot preserve.

Mode ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

Ibahagi sa Facebook Recipe ng Pine

Pagkain

Paglilingkod: 1cookie | Mga Calorie: 176.9kcal | Carbohydrates: 18.6g | Protina: 2.9g | Taba: 11.6g | Saturated fat: 4.1g | Polyunsaturated Fat: 1.9g | Monounsaturated na taba: 1.3g | Sosa: 32.3mg | Potassium: 63.6mg | Hibla: 1.6g | Asukal: 12.7g | Vitamin A: 29.5IU | Bitamina C: 3.3mg | Calcium: 30mg | Iron: 0.6mg | magnesiyo: 9.4mg | Posporus: 27.3mg | Zinc: 0.2mg

Ingredients at Substitutions

Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.

• Flour ng Almond – This gives the cookies a tender, moist, and slightly nutty base. You can also use almond meal, cashew flour, or sesame flour for similar results.
• Tapioca Starch – This helps bind the ingredients and creates a chewy texture. Arrowroot powder also works well. Other options like all-purpose gluten-free flour or cornstarch will work but can make the cookies drier and harder.
• Baking soda – This is a leavening agent that helps the cookies rise and spread slightly, giving them a nice texture.
• kanela – This adds a warm, spicy flavor that is essential to the baklava taste.
• Langis ng niyog – This adds moisture and richness to the cookies. Any other mild-flavored oil, such as light olive oil, or melted plant-based butter works as a substitute.
• Matamis – This provides sweetness and helps bind the dough. I use a plant-based, bee-free honey, but you can also use maple syrup. If you use honey, a classic baklava flavor will be present.
• Orange Zest – This adds a bright, tangy citrus flavor. It’s optional, so you can skip it if you don’t like it.
• Pistachios and Walnuts – These are the key nuts that give the cookies their authentic baklava flavor and a little bit of crunch.
• Orange juice – This serves as the liquid base for the orange syrup.
• Orange marmelada – This provides a sweet and slightly bitter citrus flavor for the syrup. Apricot preserves also work well for a less bitter option.

How to Make Baklava Cookies

This recipe is super simple. Here’s how to make it in a few pictures.

Mga Tip sa Pagbe-bake ni Carine

Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa isang perpektong cookie.

• Go Nutty – You can customize the flavor by swapping the walnuts for more pistachios or another type of nut that you love.
• Tunay na Lasang – For a flavor closer to traditional baklava, try adding a quarter teaspoon of orange blossom water to the cookie dough.
• Citrus Swaps – If you don’t care for orange zest, you can use lemon zest instead. Many baklava variations use lemon, so feel free to experiment with different citrus flavors.
• Simpleng Syrup – If you don’t want to use the orange-flavored syrup, simply warm some honey with cinnamon and drizzle it over the cookies.
• No Over-Blending – When grinding the nuts in the blender, be careful not to over-blend them. Pulse them in short bursts to get a coarse meal, not a paste.

Higit pang mga Recipe ng Cookie

Mga Cookie na may Peanut Butter Jam

Key Lime Cookies

Mga Vegan na Pistachio Cookies

Mga Cookie na may Kasoy