Description
These Vegan Baklava Cookies combine the rich flavors of traditional baklava with a soft, chewy cookie texture. Made with vegan butter, flaxseed, aromatic spices, and a sweet nutty filling, these cookies are a delicious plant-based treat perfect for any occasion.
Ingredients
Cookie Dough
- ½ cup (1 stick) vegan butter, softened
- 1 flax egg (3 tablespoons water or non-dairy milk and 1 tablespoon (13g) flaxseed meal)
- ¼ cup (55g) brown sugar, firmly packed
- ¼ cup (50g) granulated sugar
- Zest of ½ an orange
- 1 teaspoon vanilla extract
- 1¾ cups (210g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
Filling and Syrup
- 1 tablespoon vegan butter
- 1 tablespoon vegan honey, agave, or date syrup
- 2 tablespoons granulated sugar
- 1 cinnamon stick
- ¼ cup chopped nuts (almonds, walnuts, and pistachios mix recommended)
- ¼ cup finely chopped pitted Medjool dates
Instructions
- Soften the Butter: Set the vegan butter out at room temperature for about 30 minutes to soften it, making it easier to cream later on.
- Prepare the Flax Egg: In a small bowl, mix 3 tablespoons of water or non-dairy milk with 1 tablespoon of ground flaxseed meal. Allow it to sit for 10-15 minutes until it thickens to a gel-like consistency.
- Cream Butter and Sugars: Using an electric mixer or stand mixer with a paddle attachment, cream the softened vegan butter, granulated sugar, brown sugar, and orange zest together until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Add the thickened flax egg and vanilla extract to the creamed mixture and mix again until well combined.
- Sift in Dry Ingredients: Sift the baking soda, ground cinnamon, ground cardamom, and salt into the bowl. Then sift in the flour. Use a spatula to gently fold the flour mixture into the wet ingredients until the dough just comes together.
- Chill the Dough: Cover the mixing bowl with plastic wrap or reusable wrap and refrigerate for at least 2 ½ hours or up to overnight to firm up the dough.
- Prepare the Simple Syrup and Filling: While the dough chills, melt 1 tablespoon of vegan butter in a small saucepan over medium heat. Add the vegan honey (or agave or date syrup), 2 tablespoons granulated sugar, and the cinnamon stick. Reduce heat to low and simmer for 3-4 minutes, stirring occasionally to avoid burning. Remove the cinnamon stick, then stir in the chopped nuts and chopped dates. Set aside to cool slightly.
- Preheat Oven and Scoop Dough: Preheat the oven to 325°F (163°C). Using a 1 ½ tablespoon cookie scoop, portion out the chilled dough. Roll each portion between your hands to form smooth balls and place them on prepared baking sheets spaced about 2 inches apart. Make an indentation in the center of each dough ball with your thumb or a tablespoon.
- Add Nut Filling: Fill each indentation of dough balls with a heaping teaspoon of the prepared nut and date mixture.
- Bake Cookies: Bake the baklava cookies for 13-15 minutes until cracks appear around the edges and the bottoms turn golden brown.
- Cool and Serve: Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve fresh at room temperature and enjoy!
Notes
- Make sure the vegan butter is softened well to achieve a light and fluffy dough texture.
- The flax egg is a perfect vegan binder replacing traditional eggs.
- Use a fine mesh strainer or sifter for dry ingredients to avoid lumps and ensure even mixing.
- Chilling the dough is essential to make the cookies easier to scoop and to prevent spreading during baking.
- You can substitute the nut mix and dates with your favorite nuts and dried fruits for different flavor variations.
- Do not skip making the simple syrup and nut filling; it is what gives these cookies their signature baklava flavor.
- The cookies keep well in an airtight container for up to 5 days.
- Prep Time: 30 minutes (plus 2 ½ hours chilling)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Middle Eastern-inspired
