Vegan Baklava Cookies

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

subheading: For the cookies:

1 cup ( 112 g) almond flour , blanched superfine works best. Natural almond flour will work as well

3 tablespoon tapioca starch or use potato or corn starch (or use 2 tbsp all purpose flour if ok with gluten)

⅛ teaspoon baking soda

⅛ teaspoon salt

2 tablespoon powdered sugar or cane sugar

subheading: Wet ingredients:

1 tbsp refined coconut oil, measure in semi-solid state, melt before using , see note for oil free

½ teaspoon vanilla extract

3 tablespoon maple syrup

zest of ¼ of a lemon (Heaping ⅛ teaspoon)

½ teaspoon lemon juice

subheading: For the baklava topping:

2 tablespoon raw almonds or cashews or walnuts

2 tablespoon walnuts or pecans

2 tablespoon shelled raw unsalted pistachios, Pistachios add a lot to the baklava flavor. You can sub walnuts or pecans.

8 small dates or 5 to 6 medjool dates

2 teaspoons maple syrup, Or more as needed

zest of ¼ of a lemon

Directions at veganricha.com

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