Easy Peasy Middle Eastern Vegan Cookies Recipe

"vegan middle eastern date cookies"

After a long work week (found the perfect  Miami luxury pet friendly rental for a client and his 100 pound dog today), it’s time to unwind, and enjoy what is sure to be a delightful weekend. There aren’t any vegan bakeries in Aventura (I’d travel to Hollywood, FL too), so I have resorted to trying one vegan baking recipe a week. Alas…. these gorgeous and yummy Middle Eastern cookie (see above picture). SUPER EASY to make. You don’t have to have a penchant for baking to pull these off.  I used to different fillings for my cookies, but feel free to use one or all. Up to your palate!

Ingredients and Directions:

  • 3 cups of self rising flour (unbleached)
  • 1 stick of vegan butter (I use the soy free kind I find at my local health food store)
  • 1/2 cup hot water
  • Date paste
  • Homemade jam (use the store kind if you have too, but making your own is super easy and much healthier – not to mention won’t have preservatives or as much sugar)
  • Vegan Nutella or vegan chocolate spread (If you live in S. Florida, just hop over to your local Kosher market and ask for a Parve chocolate spread)
  1. Incorporate all ingredients. Adding the water a bit a time so you don’t burn yourself. Hot water works best, but doesn’t have to be boiling water. With your hands knead away. Knead some more, and just a little bit more, until you have formed a dough ball in your hand that’s not sticky. If it is, no worries, just add a tiny bit of flour and that should solve it for you.
  2. On a clean counter top or large cutting board, place your dough, and divide it into 2 or three balls (depending on which fillings you will be using – you could make three of these and give one away to your neighbor or someone you really like). Lightly flour your baking roller, and knead each ball down in a flat position.
  3. Now you’re ready to fill in your favorites… For one of them I used date paste. The other, I used a homemade vegan Nutella, and for the third one I used a copious amount of homemade jam (took me 10 minutes to make).
  4. Roll up each dough (sealing along the long side and ends).
  5. Make about an inch to inch and half of diagonal piercing (just look at the photo above, you’ll see what I mean) through each roll. Don’t cut all the way to the end. Just make enough of a diagonal cross pierce to allow for an air pocket.
  6.  Bake at 180 · C or 350 · F,  until golden brown (20-25 minutes depending on your oven). Make sure to line your backing sheet with baking paper.
  7. Allow to cool for a bit (when their still warm to the touch but NOT hot) and lightly sprinkle powdered sugar, and cut into individual cookies (follow the diagonal pierce you made)
  8. and VOILA! their ready to serve. I serve them with fresh mint tea.

Enjoy! Who said vegans don’t enjoy themselves? It’s the weekend, live it up.

One thought on “Easy Peasy Middle Eastern Vegan Cookies Recipe

  1. I forgot to mention above, that you should cut up the vegan butter stick in cubes. This makes it easier when combining and kneading the ingredients. — Anabelle.

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