Gluten-free Ma'amoul Cookies - The Good Roots Blog
1379
post-template-default,single,single-post,postid-1379,single-format-standard,ajax_fade,page_not_loaded,,qode-title-hidden,qode_grid_1300,qode-content-sidebar-responsive,qode-child-theme-ver-1.0.0,qode-theme-ver-17.2,qode-theme-bridge,qode_header_in_grid,wpb-js-composer js-comp-ver-5.6,vc_responsive
gluten-free-ma'amoul-cookies

Gluten-free Ma’amoul Cookies


Middle Eastern holiday cookies.

Introducing this Middle-Eastern holiday cookie! These cookies are popular during the holiday seasons all over in the Middle East, the Ma’amoul cookies are also known as the Holiday Cookies. Make these at home and pop them into a festive jar from Faithful to Nature for the perfect Christmas stocking filler.

Traditionally made with a combination of semolina and all-purpose flour and filled with dates, pistachios, walnuts or a combination. These cookies also come in different shapes and sizes which is actually an indication of what filling is inside; round-shaped for date filling and oval-shaped for a nut filling.

These cookies presses can be found on Amazon or maybe at your local Lebanese restaurant. 

Some things to take note of :

  • If you choose to use coconut oil, the cookies might not hold its pattern as nicely as with the ghee. However, the texture with the coconut oil is more of a crunchy crumble cookie and more of a soft crumble with the ghee. 
  • You can make your own ghee (clarified butter). Slowly heat up the butter in a saucepan over the stovetop and keep on stirring to prevent the butter from browning. After about 5-7 minutes you’ll be able to see that a white ‘foam’ layer ( this is the milk solids)  formed on top of the butter. Take the saucepan off the stovetop and using a tablespoon scoop the top layer of white foam off the butter. Put back on the stovetop and repeat until the butter is clear. The clear butter is ghee (Some people use the white foam aka milk solids as a spread for their toast).
  • Instead of walnuts, you can use pistachios or almonds. You can even omit the dates and use a combination of pistachios, walnuts, and honey for the filling.

As always if you loved making this recipe be sure to let us know and go to thegoodrootsblog.com for more recipes. Also don’t forget to follow along The Good Roots on FacebookPinterest and Instagram .

For this recipe, I partnered with my favourite organic health online store Faithful to Nature because I believe in baking with only the best ingredients.


Gluten-free Ma’amoul Cookies

Middle Eastern Holiday cookie with a date and nut filling encased in a soft crumble cookie.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: gluten-free, Middle Eastern, Vegan
Keyword: christmas, cookies, dates, Dessert, festive, Gluten-free, ma’amoul, Vegan
Author: Angelique

Ingredients

Dough

  • 2 cups almond flour
  • 1 ¼ cup tapioca flour
  • 1 tsp cardamom
  • ¼ tsp nutmeg
  • ¼ cup coconut sugar
  • 190 g Ghee or ½ cup coconut oil for vegan

Date filling

  • 2 cups pitted dates
  • 1 cup walnuts
  • 2 tbsps coconut oil / ghee
  • 1 tsp orange blossom water / rose water optional

Instructions

  • Preheat the oven to 180℃ and line a baking tray with parchment paper.
  • Soak the dates in boiling water for 5-10 minutes.
  • In a separate bowl, mix all the dry ingredient for the dough together and then mix in the melted ghee/coconut oil until combined. Cover and put in the fridge for 10 minutes.
  • Drain the water from the dates and add to the blender along with the rest of the filling ingredients except for the walnuts. Blend until smooth then add the walnuts and pulse until the walnuts are crushed into smaller pieces.
  • Remove the cookie dough from the fridge and roll out 1 tablespoon sized-dough balls, or about 17g each, for a more consistent size.
  • Form a dough ball and flatten in between palms of your hands place the dough ball on parchment paper and add 1 tsp of the date filling in the centre of the cookie dough. Curl the edges in to cover the filling, and form a ball with your hand.
  • Then press your Ma’amoul cookie pattern into the dough, or if you don’t have a cookie pattern use the bottom of crystal glass to make a pattern on top.
  • Spread out evenly on the baking tray and bake for 20 – 25 minutes or until light golden colour. Allow to cool completely before dusting with icing sugar or xylitol dusting sugar, and add to your cookie jar.

Notes

  • If you choose to use coconut oil, the cookies might not hold its pattern as nicely as with the ghee. However, the texture with the coconut oil is more of a crunchy crumble cookie and more of a soft crumble with the ghee.
  • You can make your own ghee (clarified butter). Slowly heat up butter in a saucepan over the stovetop and keep on stirring to prevent the butter from browning. After 5-7 minutes you’ll see that a white ‘foam’ layer ( this is the milk solids) formed on top of the butter. Take the saucepan off the stovetop and using a tablespoon scoop the top layer of white foam off the butter. Put back on the stovetop and repeat until the butter is clear. The clear butter is ghee (Some people use the white foam aka milk solids as a spread for their toast).
  • Instead of walnuts you can use pistachios or almonds. You can even omit the dates and use a combination of pistachios, walnuts and honey for the filling.

Some more festive recipes

No Comments

Post A Comment
Recipe Rating