These delicious cookies are a true Middle Eastern treat called maamoul. Normally made with semolina flour and sometimes flour from wheat, I have replaced it with almond and coconut flours. These make great gluten free tea biscuits and last about a week in the fridge.
Ingredients for Dough:
- 2 C almond flour
- 1C coconut flour
- 3/4 C arrowroot flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. allspice, opt
- 1/4 tsp. ground ginger, opt
- 1 C butter, melted
- 3/4 C honey
Ingredients for Filling:
- 1 C pitted dates
- 2 Tbs. Butter, melted
- 1 tsp. cinnamon
Instructions for Dough:
- Mix all dry ingredients in a mixing bowl.
- Melt butter and honey on low heat, then add to dry ingredients.
- Mix well, it will be a little sandy texture. Set aside.
Instructions for Filling:
In a food processor, put all filling ingredients and blend until a ball forms.
To assemble the cookie:
- Use 1 part dough to 1/2 part filling.
- You can shape it any way you like or even make thumbprint cookies.
Bake on 325 for about 15-20 minutes or until golden color.
Let cool before eating.
A Nutritional Makeover 