These 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.
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
Instructions
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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.
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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.
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Set aside 2 tablespoons of the walnut/pistachio meal. You will use this to decorate the cookies later.
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In a large mixing bowl, add the remaining pistachio/walnut meal, almond flour, tapioca starch, baking soda, and cinnamon. Stir to combine.
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Add orange zest, coconut oil, and honey.
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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.
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Divide into 10 balls of about 1 tablespoon each. Place on the prepared baking sheet, leaving half an inch between the cookies.
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Bake the cookies for 14 minutes at 350°F (180°C) until golden brown on the sides.
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Remove from the oven and keep for 10 minutes on the baking sheet to cool down at room temperature.
Orange Syrup
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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.
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In a non-stick saucepan, add orange juice, orange marmalade, honey, and cinnamon.
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Stir and bring to a boil on medium-high heat. Reduce to medium heat and keep to a simmer for 2 minutes to thicken.
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Remove from the heat.
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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 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.
