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Baklava Cookies

An eggless chewy cookie with the flavours of a classic baklava - honey, cinnamon, pistachios with cinnamon and cardamom! It is much healthier than a classic baklava and is a perfect substitute to the sugar laden pastry.
Course Dessert
Cuisine Mediterranean
Keyword baklava, eggless baking, Fusion Desserts
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 cookies

Ingredients

Cookies

  • 1 cup plain flour 150 grams
  • 1 cup almond meal 85 grams
  • 2 tbsp chopped pistachios
  • 3 tbsp brown sugar/coconut sugar 45 grams
  • 3 tbsp honey substitute with maple syrup for a vegan version
  • 1/3 cup ghee/melted butter coconut oil or vegan butter for a vegan version
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1 tsp rose essence/vanilla essence
  • 1-2 tbsp milk, if required.

Topping

  • 2 tbsp melted butter i recommend using a butter here instead of an oil/ghee. for vegan version, try a vegan butter
  • 2 tbsp sugar regular white sugar, i used brown in the pictures but think white wil work better.
  • 1 inch cinnamon stick
  • 3 tbsp honey use maple syrup for a vegan version
  • 1/4 cup chopped nuts of choice i used pistachios, but any nuts work
  • 1 tsp lemon juice
  • 1 tsp pure edible rose water add after removing from heat

Instructions

  • In a bowl, combine flour, almond meal, cinnamon, cardamom, sugar, baking soda and mix well.
  • Add melted butter/ghee, honey/maple syrup and essence.
  • Mix well with your hands to a smooth dough. I did not need milk, but if you do add a little at a time.
  • It is best to use your hands for this cookie dough. Make small balls measuring around 50 grams and place in a lined tray.
  • Just before baking, make a small dent in the middle with your thumb! This is where the filling will go.
  • Bake in a preheated oven at 200C for 12-15 minutes. Check after 12 minutes.
  • When the cookie is baking, mix all the topping ingredients except the nuts in a saucepan on low heat. Let it simmer for 5-7 minutes on low heat.
  • Add the nuts to the topping and mix well.
  • Once the cookies are done, slightly press on the indentation made and fill with the topping.
  • Add some dried rose petals for it to look festive!

Notes

  • If you are not vegan, I highly recommend adding honey in this recipe. It brings a lovely flavour to the cookie that will remind you of Baklava. Maple syrup is a close substitute for the cookie. 
  • Instead of almond meal, you can pulse pistachios or walnuts as well. 
  • Most of the rose water in the topping will evaporate, so 1 tsp measure is necessary.