Vegan Spelt Ma'Amoul With Pistachio Sugar Recipe

Name: Vegan Spelt Ma'Amoul With Pistachio Sugar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the spelt cookie:; 2 cups whole spelt flour; 1 teaspoon baking powder; 1 tablespoon turbinado sugar or other raw sugar; 1/4 teaspoon fine grain sea salt; 1/2 cup refined coconut oil; 2 tablespoons sunflower or other neutral oil; 1/4 cup non-dairy milk, such as almond milk; 1/3 cup pistachios; 2 tablespoons turbinado or other raw sugar; For the date filling:; 10 pitted medjool dates; 1 teaspoon orange blossom water or vanilla extract

Servings: persons

For the spelt cookie:
2 cups whole spelt flour
1 teaspoon baking powder
1 tablespoon turbinado sugar or other raw sugar
1/4 teaspoon fine grain sea salt
1/2 cup refined coconut oil
2 tablespoons sunflower or other neutral oil
1/4 cup non-dairy milk, such as almond milk
1/3 cup pistachios
2 tablespoons turbinado or other raw sugar
For the date filling:
10 pitted medjool dates
1 teaspoon orange blossom water or vanilla extract

1
Preheat your oven to 325 degrees Fahrenheit and line a cookie sheet with parchment. First make your dough. Mix together your flour, baking powder, 1 tablespoon of sugar, and salt and add to a food processor or high-powered blender. Add the oils and milk and pulse gently just until dough comes together and is slightly wet.
2
Remove the dough from the food processor and place it into a bowl. Make the filling by combining the filling ingredients and blending until you get a smooth, sticky paste. Add water, one tablespoon at a time if your dates are dry or not sticky.
3
Transfer the filling into another bowl. Using a foil cupcake liner placed into a 1/3 cup measuring cup, press a tablespoon of the cookie dough into a cup shape. Add a teaspoon of date paste and cover with another pinch of dough. Place on a cookie sheet.
4
Repeat until your dough is gone. There may be some date paste left over. Bake for 25-30 minutes, until they are slightly golden and lose their wet appearance.
5
While baking, pulse pistachios and 2 tablespoons of turbaned sugar in a food processor until you have a mealy powder.
6
Sprinkle the warm cookies with pistachio sugar after removing from the oven. Let cool and enjoy with coffee or tea.
7
Recipe loosely based on non-vegan Ma'amoul from Food Network.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the spelt cookie:, 2 cups whole spelt flour, 1 teaspoon baking powder, 1 tablespoon turbinado sugar or other raw sugar, and more.

Yes, Vegan Spelt Ma'Amoul With Pistachio Sugar falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Spelt Ma'Amoul With Pistachio Sugar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions