Name: Vegan Baklava Cookies
Prep time: 13 min
Cook time: 30 min
Total time: 44 min
Yield: 10 servings
Ingredients: 1 cup almond flour (blanched superfine works best. Natural almond flour will work as well); 3 tbsp tapioca starch (or use potato or corn starch (or use 2 tbsp all purpose flour if ok with gluten)); 0.125 tsp baking soda; 0.125 tsp salt; 2 tbsp powdered sugar (or cane sugar); 1 tbsp coconut oil (refined, measure in semi-solid state, melt before using (see note for oil free)); 0.5 tsp vanilla extract; 3 tbsp maple syrup; 0.125 tsp lemon zest ((Heaping)); 0.5 tsp lemon juice; 2 tbsp raw almonds (or cashews or walnuts); 2 tbsp walnuts (or pecans); 2 tbsp shelled raw unsalted pistachios (Pistachios add a lot to the baklava flavor. You can sub walnuts or pecans.); 8 null small dates (or 5-6 medjool dates); 2 tsp maple syrup (Or more as needed); 0.125 null lemon zest

Instructions

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1

Make the cookie dough: Mix all the dry ingredients including almond flour (1 cup), tapioca starch (3 tbsp), baking soda (0.125 tsp), salt (0.125 tsp), and powdered sugar (2 tbsp) in a bowl. Break any lumps. Add the melted coconut oil (1 tbsp), vanilla extract (0.5 tsp), maple syrup (3 tbsp), lemon zest (0.125 tsp), and lemon juice (0.5 tsp). Mix well until somewhat sticky. Chill for 15-30 minutes.
2

Meanwhile, make the topping: Add raw almonds (2 tbsp), walnuts (2 tbsp), and shelled raw unsalted pistachios (2 tbsp) to a food processor and process until coarsely chopped. Add dates (8 small), lemon zest (0.125 tsp), a pinch of [salt], and maple syrup (2 tsp). Process until sticky. Add more [maple syrup] if dates are dry.
3

Once the topping is sticky, remove from the food processor. Take the chilled cookie dough from the fridge. Use a 1.5-2 tbsp cookie scoop to portion the dough onto a parchment-lined baking sheet.
4

Roll the scoops into balls and press into flat discs. Top each disc with the baklava nut mixture, pressing it onto the cookie.
5

Bake at 330 degrees Fahrenheit (165C) for 12-14 minutes (16 mins for crunchier edges). Adjust time based on cookie size and oven. Cookies should just start to get golden on the edges.
6

The cookies will be soft when removed from the oven. Let them cool on the baking sheet for 10-15 minutes before transferring. Cool completely before serving.
7

Store cooled cookies in a closed container on the counter for up to 3 days, or refrigerate for longer storage.