How to make plant-based Maamoul

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

walnuts

🥗Healthier: pecans

💰Cheaper: almonds

Pecans are a good source of healthy fats and are often less expensive.

orange blossom water

💰Cheaper: vanilla extract

Vanilla extract provides a similar aromatic quality.

dates

💰Cheaper: raisins

Raisins can be used for a different texture and sweetness.

Add fine semolina and plain flour to a bowl and whisk to combine.

In a separate bowl, mix plant milk, melted coconut oil, and caster sugar until emulsified.

Add orange blossom water to the wet mixture and combine.

Pour the wet mixture into the dry ingredients and mix with a spatula until no dry bits remain.

Refrigerate the dough for about 30 minutes to firm up.

Prepare the walnut filling by adding walnuts, sugar, and a dash of orange blossom water to a food processor and pulse until it forms a coarse crumb.

Press the walnut filling into a mold to create the desired shape and set aside.

For the pistachio filling, blend pistachios, sugar, and a small amount of orange blossom water until it clumps together, then press into a mold.

For the date filling, pulse soft dates with orange blossom water in a food processor until they form a sticky mixture.

Roll the date filling into small balls and set aside.

After resting, take the dough out of the fridge and roll it into a log, cutting off 25-gram portions.

Press each portion of dough into a mold, fill with the desired filling, and mold the dough around it to seal.

Tap the mold to release the shaped cookie onto a baking tray.

Bake the cookies until lightly golden and allow them to cool before dusting the walnut-filled cookies with icing sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens