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Vegan Gluten-Free Maamoul Recipe

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★★★★★

4.6 from 548 reviews

These Vegan Gluten-free Maamoul are traditional Middle Eastern semolina pastries filled with a delicious date paste, made entirely with gluten-free ingredients and no animal products. Perfect for those seeking a wholesome, dairy-free, and wheat-free treat packed with warm spices like cardamom and cinnamon, combined with the natural sweetness of Medjool dates and the nuttiness of sesame seeds.

Ingredients

Scale

For the Date Filling

  • 200g Medjool dates
  • 3–4 tbsp water
  • 2 tbsp sesame seeds
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • Pinch of salt

For the 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

  1. Preheat Oven: Preheat your oven to 180°C (160°C fan) or 350°F to prepare for baking the Maamoul cookies.
  2. Prepare Date Filling: Add the Medjool dates and 3-4 tablespoons of water to a pan over low to medium heat. Use the back of a wooden spoon to mash and cook the dates into a smooth paste that can be rolled into balls.
  3. Add Spices and Sesame: Fold the sesame seeds, cardamom, cinnamon, and a pinch of salt into the date paste. Stir well and allow the mixture to cool completely.
  4. Make Dough: In a large bowl, mix the rice flour, ground almonds, and salt. Add melted coconut oil and 4-5 tablespoons of your chosen plant milk, mixing thoroughly to form a pliable dough.
  5. Divide Dough and Filling: Divide the dough into 13-14 balls depending on the size of your Maamoul mold. Similarly, portion the cooled date mixture into smaller balls so the dough can wrap around them adequately.
  6. Form Maamoul: Flatten each dough ball, place a smaller date ball in the center, then carefully wrap the dough around the date filling. Press the filled ball gently into a Maamoul mold, then invert and tap the edge onto a hard surface to release the shaped cookie. If no mold is available, press down the stuffed dough slightly with your hand to shape.
  7. Bake: Arrange the shaped Maamoul cookies on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes until they are slightly golden and firm to the touch.
  8. Cool: Remove the Maamoul from the oven and allow them to cool completely on a wire rack before serving or storing.

Notes

  • You can substitute rice flour with any gluten-free plain flour if desired.
  • Use plant-based milk such as almond, oat, or soy to keep the recipe vegan.
  • If you don’t have a Maamoul mold, gently shaping by hand works well for a rustic appearance.
  • Store Maamoul in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Adjust spices to taste; adding a little nutmeg or cloves can add a different flavor dimension.
  • Ensure the date filling is smooth and not too wet to prevent the dough from becoming soggy during baking.

Keywords: Maamoul, Vegan Maamoul, Gluten-free cookies, Date filled pastries, Middle Eastern desserts, Dairy-free cookies, Healthy sweets, Vegan dessert recipes

Find it online: https://heutigemahlzeiten.com/vegan-gluten-free-maamoul-recipe/