Vegan Maamoul (Date-Orange Stuffed Cookies)

 

Vegan Maamoul Cookies from An Unrefined Vegan

In a northern neighborhood of Oklahoma City, tucked into an area choked with strip malls, chain stores, gas stations, gated condo communities, and improbable bits and pieces of pasture just waiting to be gobbled up by developers and real estate investors, there’s a middle eastern restaurant called Nunu’s. They are vegan-welcoming in the extreme. I always order their lentil pilaf topped with crisp, fresh romaine lettuce. I only wish I could also order some of their desserts – especially the adorable little cookies, maamouls. But unfortunately, those aren’t vegan-welcoming (which is probably for the best anyway).

I’ve made my own version of Nunu’s cookies, tweaking a Food Network recipe. The result is a tender little hand pie that is filled with a sweet, gingery, orangey date paste that is perfect alongside a cup of tea.

BTW, if you lightly toast them in the toaster oven, you might be tempted to call them Pop-Tarts. And if you don’t have time to make the date filling, use your favorite sugar-free jam or jelly!

Vegan Maamoul Cookies from An Unrefined Vegan

 

Vegan Maamoul (Date-Orange Stuffed Cookies)
Yields 18
Plump, tender cookies filled with a sweet and spicy mixture of dates, orange, and ginger. These vegan treats have no refined sugar and just a touch of coconut oil.
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
167 calories
24 g
0 g
7 g
3 g
4 g
51 g
33 g
9 g
0 g
4 g
Nutrition Facts
Serving Size
51g
Yields
18
Amount Per Serving
Calories 167
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 33mg
1%
Total Carbohydrates 24g
8%
Dietary Fiber 2g
7%
Sugars 9g
Protein 3g
Vitamin A
1%
Vitamin C
2%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Filling
  1. 1/2 pound pitted Medjool dates, roughly chopped
  2. 2 Tbsp. fresh orange juice, or water
  3. pinch sea salt
  4. 1" nob of fresh ginger, grated
  5. zest of 1/2 a large orange
Dough
  1. 2 cups whole wheat pastry flour
  2. 1 tsp. baking powder
  3. 1/2 tsp. ground cinnamon
  4. pinch sea salt
  5. 3/4 cup non-dairy milk
  6. 1/2 cup tahini
  7. 1/4 cup coconut oil, melted
  8. 1 Tbsp. coconut nectar, or maple syrup
Make the filling
  1. Preheat the oven to 325-degrees and line two baking sheets with parchment paper.
  2. Place the filling ingredients in the bowl of a food processor and process until the dates are finely chopped. This will take a few minutes and make a terrible noise. Stand firm! Remove the date mixture from the bowl and set aside.
  3. Clean out the food processor bowl.
Make the dough
  1. Put the flour, baking powder, cinnamon, and in the bowl of a food processor. Pulse a few times to combine.
  2. In a bowl or large measuring cup, whisk together the milk, tahini, coconut oil, and coconut nectar. With the food processor running, pour in the milk mixture until a ball is formed. You may need to scrape down the sides a few times.
Make the maamoul
  1. Sprinkle flour over your work surface and pat the dough into a circle. Flour the top. Roll the dough to about 1/4-inch thick and using a 3-inch round cutter, cut out as many circles as you can. Place them on the prepared baking sheet.
  2. Roll up the scrapes, roll out, and cut more circles until you've used up as much dough as you can. You're aiming for 36 circles.
  3. Using a teaspoon, scoop up the date mixture and place in the center on one of the dough circles. Continue until you've divided the date mixture between 18 of the dough circles. Lightly moisten the edges of the dough circles and taking the "plain" dough circles, place them on top of the date-filled dough circles. Crimp the edges with the tines of a fork and pierce the tops a few times.
  4. Bake the maamoul for about 30 minutes, or until lightly browned on top. Let cool for a few minutes on the pans, then carefully remove the cookies and place on wire racks to cool completely.
Notes
  1. The dough should be fairly sticky. However, it should be firm enough that when you coat your work surface with flour, you should be able to roll out the dough. If not, add more flour when processing - a little at a time - until the dough is tacky but manageable.
Adapted from Food Network
beta
calories
167
fat
7g
protein
3g
carbs
24g
more
Adapted from Food Network
an unrefined vegan http://anunrefinedvegan.com/

Vegan Maamoul Cookies from An Unrefined Vegan

Vegan Maamoul Cookies from An Unrefined Vegan

Vegan Maamoul Cookies from An Unrefined Vegan 

24 thoughts on “Vegan Maamoul (Date-Orange Stuffed Cookies)

  1. Sophie33

    Waw, Anne! wonderful beautiful photos & those stuffed cookies look so delightful & freaking tasty too!
    I love the used ingredients in here too! 🙂 MMM!

    Reply
  2. thedailydish

    YUM!!! These look and sounds SO good! I loved your description of the restaurant too. My folks had the most amazing middle eastern place near their old house, in the northern Atlanta suburbs, tucked into a strip mall that sounds almost identical to Nunu’s. Maybe they’re long-lost cousins!

    Reply
  3. Angela @ Canned Time

    Oh my! I love that you used Tahini in the dough……..brilliant! I’m on a tahini phase, just bought a 2 lbs bag of sesames from Amazon so I hope it lasts……..these remind me of the fig cookies you made for Kristy’s cookie event two years ago. Two years ago, that’s sad. Where is life going to so quickly.
    Lovely job. Send some up to your Mom and make her smile 😉 XX

    Reply
  4. Sarah O'Toole

    I love when restaurants are vegan welcoming, especially hidden gems like that! These cookies sound right up my alley. I love tahini and the thought of adding it to a little pop-tart cookie with dates sounds scrumptious:) Thank you for sharing!

    Reply
  5. The Vegan 8

    Mini pop-tarts?! Yes, please, I don’t care what they are called, they look delicious! They are absolutely adorable and such a simple recipe, I love it and definitely plan to make these! Beautiful Annie!

    Reply
      1. The Vegan 8

        Oh, question…you and I both use Recipe card…when you print out your recipe, does the photo show up on the printed paper? I can see my photo on my printout screen of my recipe, but it doesn’t show up on the printout and I can’t figure out why!

      2. An Unrefined Vegan Post author

        Ha! I haven’t printed anything out since I updated! So I just did and I see exactly what you mean. I can see the photo in the preview (and even that I can select NOT to include the photo), but no photo prints w/ the recipe. I can’t find anything in the RC settings about it, either. Maybe it’s a glitch in the plugin.

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