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Gluten Free Baklava Cookies

Gluten Free Baklava Cookies

These gluten free baklava cookies capture all the nutty, honey-soaked magic of classic baklava in a simple cookie form. Perfect for anyone who loves warm spices and sweet, crunchy bites.
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Ingredients

For the Cookies

  • 1 cup Almond Flour
  • 1/2 cup Tapioca Starch
  • 1/4 tsp Cinnamon
  • 1/4 tsp Cardamom
  • 1 pinch 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)

Instructions

  • In a medium bowl, whisk together the almond flour, tapioca starch, cinnamon, cardamom, cloves, and salt. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Course: Dessert
Cuisine: Middle Eastern
Keyword: baklava cookies, gluten-free, honey syrup, pistachio
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 20 cookies

Nutrition

Serving: 1serving | Calories: 89kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g
Calories: 89kcal
Cost: $10