Name: Vegan Gluten-Free Maamoul Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 200g Medjool dates; 3-4 tbsp water; 2 tbsp sesame seeds; 1 tsp cardamom; 1 tsp cinnamon; Pinch of salt; 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)

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Introduction

Maamoul are traditional Middle Eastern filled cookies, and this vegan, gluten-free version offers all the comforting flavors without any compromises. Filled with a spiced date paste and baked to perfection, they’re perfect for sharing or enjoying with a cup of tea.

The image shows several round cookies with a light golden color, each about an inch thick, arranged on a black cooling rack. Each cookie has a decorative flower-like pattern pressed into the top surface, showing fine lines radiating from the center. The texture looks crumbly and slightly rough around the edges. The cookies are evenly spaced, and the background is a white marbled surface visible through the cooling rack. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g Medjool dates*
3-4 tbsp water
2 tbsp sesame seeds
1 tsp cardamom
1 tsp cinnamon
Pinch of salt
100g rice flour** or plain flour
100g ground almonds
1/4 tsp salt
60g coconut oil, melted or butter
4-5 tbsp milk of choice

Instructions

Step 1: Preheat your oven to 180C/160C fan/350F.
Step 2: Make the filling by adding the dates and water to a pan. Cook over low to medium heat, mashing the dates with the back of a wooden spoon until smooth enough to roll into balls.
Step 3: Fold in the sesame seeds, cardamom, cinnamon, and a pinch of salt. Set the mixture aside to cool completely.
Step 4: In a large bowl, combine the flour, ground almonds, and salt.
Step 5: Add the melted coconut oil and milk to the dry ingredients and mix until a dough forms. Divide the dough into 13-14 balls.
Step 6: Divide the date filling into smaller balls than the dough balls to allow enough dough to fully enclose each filling ball.
Step 7: Flatten each dough ball, place a date ball in the center, then wrap the dough around the filling completely.
Step 8: Press the filled dough gently into a Maamoul mould. To release, invert the mould and tap the edge onto a hard surface like a counter. If you don’t have a mould, simply flatten the filled dough slightly by hand.
Step 9: Arrange the cookies on a baking sheet lined with baking paper.
Step 10: Bake for 20-25 minutes until lightly golden. Remove and allow to cool completely on a wire rack before serving.

Tips & Variations

Use Medjool dates for a naturally sweet and soft filling, but any soft, pitted dates can work.
Try substituting sesame seeds with chopped walnuts or pistachios for a different crunch.
If you don’t have a Maamoul mould, small cookie stamps or simply shaping by hand will still yield delicious results.
For a nut-free version, replace ground almonds with more rice flour or oat flour.

Storage

Store Maamoul in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to 2 weeks or freeze for up to 2 months. Reheat gently in a warm oven or enjoy them at room temperature.

How to Serve

The image shows a close-up of three stacked cookie bars with two layers each, placed on a white marbled surface. The outer layer is a pale yellow, crumbly crust with a rough texture, while the inside layer is a thick, dark brown filling with small white bits scattered throughout, giving it a slightly grainy look. The cookie bars are cut in half, revealing the contrast between the soft outside and dense, textured filling inside. The background is plain and smooth, making the focus stay fully on the stacked cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other kinds of flour instead of rice flour?

Yes, you can substitute rice flour with plain wheat flour if gluten is not a concern. For a gluten-free option, oat or chickpea flour can work but may change the texture slightly.

Are these cookies really vegan if butter is used?

Butter is included as an option, but to keep it vegan, use coconut oil or any plant-based butter alternative instead.