Glutenfree and Vegan Maamoul made with Homemade Date Paste

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

maamoul date paste date spread vegan gluten free

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.