Learn how to make delicious gluten free and vegan Maamoul using date spread for the filling!

Cookie mix

  • 2 cups tapioca starch
  • 2 cups blanched almond meal
  • 2 cups cold coconut oil 
  • 2 Tbsp rosewater


If you want to achieve the original maamoul shape, you’ll need to purchase a specific mold like this one on Amazon or this handmade one from Etsy (which makes a great gift!). You can also make the shapes by hand or using a cookie filling machine.

Cookie base

  • Place all ingredients in a mixer and blend for 45 seconds


  • Place date spread and coconut oil in a clean and dry mixer and blend 60 seconds or until dense, resembling a date paste consistency. The date paste should be thicker than the date spread alone, if it’s not add 1 tbs of almond meal at a time until it’s thick like a date paste consistency.

Assembling maamoul:

Preheat oven to 300F

Divide and roll dough into balls of 1 tbs each, dusting with tapioca starch so the dough doesn’t stick to your hands.

Divide and roll the date paste filling in balls 1tsp each.

Lightly dust a ball of dough with tapioca, flatten out with fingertips into a circle, and place a ball of date paste onto dough. Wrap dough around the date ball and roll into a smooth ball, then place into a mould, pressing in gently. If you’re making it by hand, gently press the dough ball filled with date paste down (pro tip: you can actually use a jar to press it down evenly!).

Put the pressed maamouls on a lined baking tray and bake for 30 minutes until golden. Remove carefully from the tray and cool on a wire rack or room temperature tray for at least 10 minutes before serving.

The maamouls will maintain their shape better if placed in a sealed container in the fridge and can be frozen for up to 4 months.