Sugar-Free Maamoul
Indulge in the timeless charm of Middle Eastern pastries with this sugar-free maamoul recipe—a wholesome twist on a beloved classic. Made with nutrient-rich whole wheat flour and semolina, these tender, buttery cookies are naturally sweetened with a luscious filling of pitted dates, enhanced by warm cinnamon and a hint of aromatic orange blossom water. Perfect for special occasions or everyday snacking, these low-sugar treats boast a fragrant touch of cardamom that melds beautifully into the soft, melt-in-your-mouth dough. With detailed instructions and easy-to-follow techniques, including tips for shaping using traditional molds, this recipe ensures flawless homemade maamoul every time. Bake up a batch of these guilt-free delights and savor a healthier approach to an ancient favorite! Keywords: sugar-free maamoul recipe, date-filled cookies, healthy Middle Eastern desserts, whole wheat maamoul.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Semolina
- 1 cup Unsalted butter, softened
- 0.25 cup Milk
- 1 teaspoon Ground cardamom
- 1 teaspoon Baking powder
- 2 cups Pitted dates
- 0.5 teaspoon Ground cinnamon
- 1 tablespoon Orange blossom water (optional)
Instructions
Start by preparing the dough. In a large mixing bowl, combine the whole wheat flour, semolina, ground cardamom, and baking powder.
Add the softened unsalted butter to the dry ingredients and mix well using your hands until a crumbly texture forms.
Slowly pour in the milk while continuing to mix until a soft dough is formed. If the dough is too crumbly, add a little more milk, a tablespoon at a time.
Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature to allow the flavors to meld together.
While the dough is resting, prepare the date filling. In a food processor, blend the pitted dates with the ground cinnamon and orange blossom water until a smooth paste forms.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Divide the rested dough into 24 equal portions and roll each portion into a ball.
Flatten each dough ball into a small disk and place about a teaspoon of the date mixture in the center.
Gently fold the dough over the filling and seal the edges by pinching them together. Shape into a ball or your preferred traditional maamoul shape.
If you have a maamoul mold, lightly press each filled dough ball into it and then tap it out gently onto the baking sheet.
Arrange the maamoul on the prepared baking sheet, leaving a little space between each piece.
Bake in the preheated oven for 20-25 minutes or until lightly golden.
Allow the maamoul to cool completely on a wire rack before serving. Store in an airtight container for up to a week.
Nutrition Facts
Calories |
4568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.8 g | 257% | |
| Saturated Fat | 123.3 g | 616% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 679.1 g | 247% | |
| Dietary Fiber | 70.0 g | 250% | |
| Total Sugars | 324.0 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 569 mg | 44% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4836 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
