Name: Vegan Gluten-Free Maamoul Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 200g Medjool dates; 3-4 tbsp water; 2 tbsp sesame seeds; 1 tsp ground 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 is a traditional Middle Eastern cookie filled with sweet, spiced dates. This vegan and gluten-free version uses rice flour and ground almonds for a tender, crumbly texture, making it a perfect treat for special occasions or anytime you crave a delicious, wholesome cookie.

Three pieces of a stuffed pastry are stacked vertically on a white marbled surface. Each piece has a light beige outer dough layer that looks crumbly and soft. Inside, there is a dark brown filling with a rough texture and small bits that look like seeds or nuts, tightly packed and moist. The middle piece shows a consistent thickness of both the dough and the filling, while the top and bottom pieces reveal the filling slightly cracked or split. The background is smooth and soft brown, blurred to focus on the pastry stack. 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 180°C (160°C fan) or 350°F.
Step 2: Make the date filling by adding the dates and water to a pan over low to medium heat. Mash the dates with the back of a wooden spoon until you get a smooth paste that can be rolled into balls.
Step 3: Stir in the sesame seeds, cardamom, cinnamon, and a pinch of salt. Let the mixture cool completely.
Step 4: Meanwhile, prepare the dough by combining the flour, ground almonds, and salt in a large bowl.
Step 5: Add the melted coconut oil and milk, mixing until a dough forms. Divide the dough into 13-14 balls.
Step 6: Divide the date mixture into smaller balls than the dough to ensure enough dough to wrap around each filling.
Step 7: Flatten each dough ball, place a smaller date ball in the center, then fold the dough around the filling.
Step 8: Press the filled dough gently into a Maamoul mould. Invert and tap the mould on a hard surface to release the cookie. If you don’t have a mould, simply press the filled dough slightly to shape.
Step 9: Arrange the cookies on a baking sheet lined with baking paper. Bake for 20-25 minutes.
Step 10: Allow the Maamoul to cool completely on a wire rack before serving.

Tips & Variations

For a nut-free version, substitute ground almonds with more rice flour or another gluten-free flour of your choice.
Experiment with different filling flavors by adding chopped nuts or orange blossom water to the date paste.
If you don’t have a Maamoul mould, you can shape the cookies by hand or use a small cookie stamp for decorative patterns.

Storage

Store Maamoul in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to two weeks. Reheat gently if desired to soften the cookies slightly before serving.

How to Serve

The image shows several round cookies cooling on a black wire rack. Each cookie is light golden brown with a crumbly texture and has a simple floral pattern pressed into the top surface, featuring petal-like shapes radiating from a small center dot. The cookies are evenly spaced and rest on the wire rack above a white marbled surface. The lighting highlights the soft texture and slightly uneven edges of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried dates other than Medjool for the filling?

Yes, you can use other types of dried dates, but Medjool dates are preferred for their natural sweetness and soft texture. If using drier dates, soak them in warm water before cooking to soften.

Is it necessary to use a Maamoul mould?

No, a mould is traditional and helps create beautiful patterns, but you can shape the cookies by hand or use a small stamp. Pressing the dough slightly will still give you a lovely treat with or without a mould.