If you have a soft spot for traditional Middle Eastern treats but need a version that suits a plant-based, gluten-free lifestyle, you are going to adore this Vegan Gluten-Free Maamoul Cookies Recipe. These delightful cookies are packed with a luscious date filling surrounded by a tender, lightly spiced crust that practically melts in your mouth. The beauty of this recipe is how it keeps everything simple yet flavorful, proving you don’t have to compromise on taste or tradition to enjoy a comforting homemade cookie. Perfect for sharing with friends or savoring with a cup of tea, these maamoul cookies bring holiday magic to any day of the year.
Ingredients You’ll Need
This recipe calls for a handful of straightforward, wholesome ingredients that come together effortlessly. Each one plays a vital role, contributing texture, flavor, and that perfect balance of warmth and sweetness that makes these maamoul cookies truly special.
- 200g Medjool dates: Their natural caramel-like sweetness forms the luscious filling that is simply irresistible.
- 3-4 tbsp water: Helps soften the dates into a smooth, pliable paste perfect for shaping.
- 2 tbsp sesame seeds: Adds a subtle nutty crunch and a hint of earthiness to the filling.
- 1 tsp ground cardamom: Infuses the filling with an aromatic, warm spice that’s signature to maamoul.
- 1 tsp cinnamon: Brings a cozy sweetness that pairs beautifully with the dates.
- Pinch of salt: Balances the sweetness and enhances all the spice notes.
- 100g rice flour (or plain gluten-free flour): Provides a tender, light base for the cookie dough that’s naturally gluten-free.
- 100g ground almonds: Contributes richness and a slightly buttery texture without dairy.
- 1/4 tsp salt: A little seasoning to make the dough flavors pop.
- 60g coconut oil, melted (or vegan butter): Ensures the dough is moist and flaky, keeping it completely vegan.
- 4-5 tbsp milk of choice: Helps bind the dough together; almond, soy, or oat milk all work beautifully.
How to Make Vegan Gluten-Free Maamoul Cookies Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 180°C (160°C fan) or 350°F. This ensures the environment is perfectly warm for baking your maamoul cookies to a lovely golden finish with a tender crumb.
Step 2: Prepare the Date Filling
Place the Medjool dates and water in a pan over a gentle heat. Mash and stir continuously until everything turns into a smooth, thick paste. Mix in the sesame seeds, ground cardamom, cinnamon, and a pinch of salt. Set this mixture aside to cool thoroughly, which helps it firm up, making shaping much easier later on.
Step 3: Make the Dough
In a bowl, whisk together the rice flour or gluten-free flour, ground almonds, and salt. Pour the melted coconut oil into the dry ingredients, then gradually add your plant-based milk while mixing gently. You want a soft but not sticky dough that holds together well for shaping.
Step 4: Shape the Cookies
Divide the dough into 13 or 14 equal balls, adjusting if you’re using a Maamoul mold size. Do the same with the date filling, but make those balls smaller than the dough balls. This way, each cookie has the perfect balance of crispy, crumbly dough and sweet filling.
Step 5: Fill and Mold
Flatten a dough ball in your palm, place a date filling ball in the center, then fold the dough all around it. If you have a Maamoul mold, press the filled dough gently inside to create the traditional, beautiful patterns. Without a mold, pressing the cookies slightly to flatten and shaping by hand works just fine.
Step 6: Release and Bake
Tap the mold on a hard surface to release each cookie onto a baking sheet lined with parchment paper. Arrange them all spaced out, then bake for 20-25 minutes until the edges turn a gentle golden and the cookies feel firm to the touch.
Step 7: Cool Down
Once baked, transfer the cookies to a wire rack to cool completely. This critical step helps the cookies hold their shape and perfect texture.
How to Serve Vegan Gluten-Free Maamoul Cookies Recipe
Garnishes
A simple dusting of powdered sugar or a sprinkle of crushed pistachios on top instantly elevates these cookies, adding a lovely color contrast and enhancing their festive look.
Side Dishes
Pair these cookies with hot mint tea or a smooth almond milk latte for a cozy treat. Their gentle sweetness complements both without overpowering your drink.
Creative Ways to Present
For a special occasion, arrange your Vegan Gluten-Free Maamoul Cookies Recipe on a tiered plate tower with fresh rose petals scattered around. You can also serve them alongside small bowls of nut butters or date syrup for dipping fun.
Make Ahead and Storage
Storing Leftovers
Keep your maamoul cookies in an airtight container at room temperature for up to five days. Storing them this way helps preserve their chewiness and fragrant spices.
Freezing
If you want to enjoy them later, freeze the cooled cookies in a sealed container for up to two months. Just thaw them overnight at room temperature when you’re ready to indulge.
Reheating
Warm your maamoul cookies briefly in a low oven, about 150°C (300°F) for five to seven minutes, to revive their buttery texture and bring out their lovely aroma again.
FAQs
Can I use a different nut flour instead of almonds?
Absolutely! Ground walnuts or pecans can be great substitutes, adding their own unique flavor and texture to the dough.
What if I don’t have a Maamoul mold?
No worries at all. You can shape these by hand simply by flattening, filling, folding, and gently pressing the cookies to hold their form.
Is it necessary to melt the coconut oil?
Melting the coconut oil ensures it incorporates smoothly into the dough, creating the right crumbly but soft consistency essential for maamoul cookies.
Can I make the filling ahead of time?
Yes! The date filling can be prepared a day in advance and refrigerated. Just make sure to bring it to room temperature before shaping the cookies.
Are these cookies suitable for diabetics?
Since the filling is naturally sweetened with dates, these cookies still contain sugars. Anyone managing blood sugar should enjoy them in moderation or consult with their healthcare provider.
Final Thoughts
I cannot recommend this Vegan Gluten-Free Maamoul Cookies Recipe enough! Its simple ingredients, warm spices, and the rich date filling come together so beautifully. Whether you’re new to gluten-free baking or a seasoned pro, these cookies are a sweet reminder that thoughtful food brings comfort and joy. I hope you have as much fun making and sharing them as I do every time I bake a batch!
Print
Vegan Gluten-Free Maamoul Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 13 servings
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegan
Description
This Vegan Gluten-Free Maamoul recipe offers a delicious twist on the traditional Middle Eastern date-filled cookie, using wholesome ingredients like Medjool dates, rice flour, and ground almonds. Perfectly spiced with cardamom and cinnamon, these lightly golden, tender maamouls are dairy-free, gluten-free, and vegan-friendly, making them an inclusive treat for various dietary needs.
Ingredients
Filling
- 200g Medjool dates
- 3–4 tbsp water
- 2 tbsp sesame seeds
- 1 tsp ground cardamom
- 1 tsp cinnamon
- Pinch of salt
Dough
- 100g rice flour (or plain gluten-free flour)
- 100g ground almonds
- 1/4 tsp salt
- 60g coconut oil, melted (or vegan butter)
- 4–5 tbsp milk of choice (such as almond, soy, or oat milk)
Instructions
- Preheat Oven: Preheat your oven to 180°C (160°C fan) or 350°F to ensure it reaches the ideal baking temperature for evenly cooked maamoul cookies.
- Prepare the Date Filling: Place the Medjool dates and water in a pan over low to medium heat. Mash the dates continuously with the back of a wooden spoon until a smooth paste forms. Stir in the sesame seeds, ground cardamom, cinnamon, and a pinch of salt. Set aside and let the mixture cool completely to firm up for easy shaping.
- Make the Dough: In a large mixing bowl, combine the rice flour (or gluten-free plain flour), ground almonds, and salt. Add the melted coconut oil and your preferred milk incrementally, mixing until a soft dough forms that is pliable but not sticky.
- Shape the Cookies: Divide the dough into 13-14 equal balls, adjusting based on mold size if using a Maamoul mold. Similarly, divide the cooled date filling into smaller balls compared to the dough balls to ensure sufficient dough wraps each filling.
- Fill and Mold: Flatten each dough ball in your hand, place a date filling ball in the center, then fold the dough completely around the filling. Press the filled dough gently into a Maamoul mold if available to imprint the traditional pattern. If you don’t have a mold, simply press the filled dough slightly to flatten and shape it by hand.
- Release and Bake: Invert the mold onto a baking sheet lined with baking paper and tap the edge of the mold on a hard surface to release the cookie. Arrange all shaped cookies on the prepared baking sheet, then place it in the preheated oven. Bake for 20-25 minutes until the cookies are lightly golden and firm to the touch.
- Cool: Remove from the oven and allow the maamoul cookies to cool completely on a wire rack before serving or storing, which helps the cookies maintain their shape and texture.
Notes
- Use Medjool dates for the best natural sweetness and texture in the filling.
- If you don’t have a maamoul mold, shaping by hand works well to make these cookies.
- You can substitute coconut oil with vegan butter for a richer flavor.
- Adjust the milk quantity slightly if the dough feels too dry or sticky, aiming for a pliable dough.
- Store the cookies in an airtight container at room temperature for up to one week.
