Baklava Cookie Crumble (Edit recipe)

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Growing up near Dearborn, Michigan we would visit the Lebanese pastry shops frequently, and I remember the smells of freshly baked baklava, sweet honey combined with a dusting of cinnamon and lots of pistachios, cashews, walnuts, and more, all sandwiched in between layers of buttery flaky pastry. Ever since developing a gluten intolerance, I haven't been able to have baklava but was determined to recreate it in a way that was grain and gluten free! This cookie crumble is so simple and filled with pure ingredients, yet has that same sweet, buttery taste that I love.

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PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 8

Ingredients

Cookie base ingredients

2 Tbsp Unsalted Butter, softened (microwave for 15-20 seconds if in a rush)
3 Tbsp Pure Maple Syrup
1 whole Egg, large
1 tsp Vanilla Extract
2 cups Almond Flour
.5 tsp Baking Soda
.25 tsp Himalayan Pink Salt

Baklava filling ingredients

2 tsp Ground Cinnamon
.5 cup Honey
.75 cup Organic Walnuts, (or pistachios, or cashews; or divide each into 1/4 cup and make separate fillings for each nut type)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 degrees F, and place a piece of parchment paper on a baking sheet.
Combine the butter and the pure maple syrup to a large bowl until thoroughly mixed. Then, to the same wet mixture, add the egg and vanilla extract.
In a separate bowl, combine the almond flour, baking soda, and salt to make your dry flour mixture.
Add this dry mixture to the wet mixture and stir together until combined. This is your cookie dough. Set aside.
Meanwhile, in a separate mixing bowl, place nuts in a food processor and pulse until chopped into smaller pieces, but not too fine!
Place chopped nuts in a mixing bowl with honey and cinnamon (see ingredients and measurements for baklava filling above). Mix well until fully combined. This is your baklava filling. Set aside.
Take out one tablespoon of cookie dough at a time of the batter and gently mold it into the shape you want (mine are usually slightly flat and round).
Use the back of a teaspoon to create a "thumbprint" in the middle of each cookie.
Place 1/2 a teaspoon of the baklava filling in each thumbprint.
Bake for 10 minutes or until golden. Remove from the oven and let it cool until it's slightly above room temperature (warm).
Enjoy cookies as they are or turn them into a crumble for topping ice cream, frozen yogurt, or regular yogurt!
To form crumble: Use a fork or clean fingers to crumble the cookie. You can also place cookies in a food processor and pulse until crumbled.
Place warm crumbles on top of vanilla ice cream and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	224
Fat:	14 g
Carbohydrates:	26 g
Protein:	5 g
Cholesterol:	8 g
Sodium:	132 mg
Fiber:	2 g
Sugars:	22 g
Sugar Alcohol:	0 g
Calculated per serving.