Gluten Free Baklava Cookies

Baklava is one of those desserts that’s hard to make gluten free because it traditionally relies on layers of phyllo dough. But these gluten free baklava cookies give you all those amazing flavors without any of the fuss.

Instead of dealing with phyllo, you make a simple almond flour cookie dough that’s soft and buttery. It takes just a few minutes to mix together.

The real magic happens with the toppings. You press a mixture of chopped pistachios and walnuts onto each cookie before baking, then drizzle them with a quick honey syrup right after.

The result is a cookie that tastes like a bite of baklava – sweet, nutty, and full of warm spices like cinnamon, cardamom, and a hint of cloves.

They’re perfect for sharing at gatherings or keeping as a treat for yourself throughout the week. Let’s get into the recipe.

Why You’ll Love This Recipe

All the Flavor of Baklava Without the Fussy Phyllo – You get that iconic honey-pistachio-walnut taste in a simple cookie that skips the tricky layering process entirely.

Naturally Gluten Free Without Weird Substitutes – Almond flour and tapioca starch make these cookies tender and delicious without any gummy gluten free flour blends.

The Spice Combo Is Incredibly Warm and Aromatic – Cinnamon paired with cardamom and a hint of cloves gives these cookies an authentic Middle Eastern flavor that store-bought treats can never match.

Ingredients

For the Cookies

• 1 cup Almond Flour
• 1/2 cup Tapioca Starch
• 1/4 tsp Cinnamon
• 1/4 tsp Cardamom
• Pinch of Cloves
• 1/4 tsp Salt
• 1/3 cup Unsalted Butter, softened
• 1/3 cup Granulated Sugar
• 1 Large Egg Yolk
• 1 tsp Vanilla Extract

For the Nut Topping

• 1/2 cup Shelled Pistachios, finely chopped
• 1/4 cup Walnuts, finely chopped
• 2 tbsp Granulated Sugar
• 1/4 tsp Cinnamon

For the Honey Syrup

• 1/4 cup Honey
• 2 tbsp Water
• 1 tsp Fresh Lemon Juice
• 1/4 tsp Rose Water (optional)

How to Make

Step 1

In a medium bowl, whisk together the almond flour, tapioca starch, cinnamon, cardamom, cloves, and salt. Set aside.

Step 2

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Add the egg yolk and vanilla extract and beat until smooth. Gradually add the dry ingredients and stir until a cohesive dough forms. Cover the bowl and refrigerate for 30 minutes.

Step 3

While the dough chills, prepare the nut topping. In a small bowl, toss together the chopped pistachios, chopped walnuts, sugar, and cinnamon until well mixed. Set aside.

Step 4

Preheat your oven to 325F (165C) and line two baking sheets with parchment paper. Roll the dough into 1 tablespoon-sized balls and place them 2 inches apart. Flatten each ball slightly with your palm, then press a generous amount of the nut topping firmly onto the top of each cookie.

Step 5

Bake for 13 to 15 minutes until the edges are golden and the nut topping is toasty and fragrant. Let the cookies cool on the baking sheets while you make the syrup.

Step 6

In a small saucepan, combine the honey, water, and lemon juice over medium heat. Stir until the honey dissolves, then let it simmer for 2 minutes until slightly thickened. Remove from heat and stir in the rose water if using.

Step 7

While the cookies are still warm, brush or spoon the honey syrup generously over each cookie, focusing on the nut topping. Let the cookies sit for 10 minutes to absorb the syrup. They should be tender, nutty, warmly spiced, and glistening with honey, just like a perfect bite of baklava.

My Tips

Chill the Dough the Full 30 Minutes

Almond flour dough is softer and oilier than regular cookie dough because of the natural fat in the almonds. If you skip the chill time or cut it short, the dough will be too sticky to roll into balls and the cookies will spread too much in the oven.

If it’s a warm day and the dough still feels too soft after 30 minutes, give it another 10-15 minutes. You want it firm enough to roll easily between your palms without sticking.

Press the Nut Topping on Firmly

The nut topping doesn’t have gluten to help it stick, so you really need to press it into the dough with a bit of force. Don’t just sprinkle it on top and hope for the best.

Flatten each dough ball first, then put a generous pinch of the nut mixture on top and press it down with your fingertips until the nuts are embedded into the surface. If any pieces fall off, just push them back on.

This way the topping stays put during baking and gives you that beautiful baklava look on every cookie.

Keep the Oven at 325F

These cookies bake at a lower temperature than most cookies, and that’s on purpose. Almond flour burns faster than regular flour, and the nut topping can go from toasty to burnt quickly at higher temps.

At 325F, the cookies bake gently so the edges turn golden without the nuts getting too dark. Don’t be tempted to crank the heat up to speed things along.

More Tasty Recipes

• Gluten Free Baklava Cheesecake
• Gluten Free Cinnamon Sugar Palmiers
• Gluten Free Honey Almond Cake
• Gluten Free Pistachio Cranberry Shortbread
• Gluten Free Tahini Chocolate Chunk Cookies

FAQ

Can I skip the tapioca starch or replace it with something else?

Tapioca starch is what gives these cookies a slightly chewy, tender texture that balances out the almond flour. Without it, the cookies can end up crumbly and dry, so skipping it isn’t recommended.

If you don’t have tapioca starch, you can substitute it with arrowroot starch at a 1:1 ratio. Potato starch can also work, though the texture may be slightly different. Cornstarch is another option in a pinch, but tapioca or arrowroot will give you the closest result.