Baklava Cookies

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These 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.

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Prep Time10

Cook Time14

Total Time24

Servings: cookies

Calories: 176.9kcal

Author: Carine Claudepierre

Ingredients

¾ cup Almond Flour (note 1)
¼ cup Tapioca Starch (note 2)
¼ teaspoon Baking Soda
½ teaspoon Cinnamon
3 tablespoons Coconut Oil (note 4) melted
3 tablespoons Honey I use vegan honey (note 3)
½ teaspoon Orange Zest (note 5)
¼ cup Pistachios
¼ cup Walnuts

Orange Honey Syrup

2 tablespoon Orange Juice
3 tablespoons Orange Marmalade (note 6)
3 tablespoons Honey I use vegan honey (note 3)
½ teaspoon Cinnamon

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
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.
Remove from the heat.
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.

Notes

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

Note 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.

Note 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.

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

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

Note 6: Or apricot preserve.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Nutrition