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Vegan Gluten-Free Mamoul

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I love mamoul! Walnuts is my favorite – although pistachio and dates definitely come a close second. However despite being quite knowledgable in the realm of sweet baking,  I’ve failed so many times at making traditional mamoul, that I basically gave up. The not so traditional though, with a healthy twist, I’ve got figured out! Well more like created my own versions of mamoul that are easier to make, healthier and taste awesome.
This is a vegan no-egg version of my Chestnut Mamoul (recipe coming soon) using chestnut flour instead of roasted chestnuts, and a chia egg instead of a chicken egg. Now I know chestnut flour is not a common ingredient.So you can replace it with almond flour and it will be just as good. Otherwise use only oat flour.
If you don’t have the mamoul molds, just shape it by hand and make it as pretty as possible. The sesame seeds will hide the imperfections anyway. But when it tastes so delicious, and is so good for you, who cares what they look like!
I love the flavor of aniseed. However if you aren’t, then feel free to use cinnamon or cardamom instead.

Vegan Gluten-Free Mamoul

Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0

  • 3/4 cup chestnut flour (or almond flour)
  • 3/4 cup oat flour
  • 1/3 cup date sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tablespoons date syrup
  • 1 chia egg (1 T chia seed meal with 3 T water)
  • 3 tablespoons coconut oil, melted
  • 1 tsp vanilla extract
Date Filling
  • 130g soft dates
  • 1 tsp rose water
  • 1 tsp ground aniseeds
  • 2 tsps Aniseeds
  • 2 tablespoons sesame seeds

  1. Pre-heat the oven to 350F or 160C. Line two cookie sheets with parchment paper or a silicone mat.
  2. Start by making the chia egg – mix the chia meal with the water. Set aside for 5-10 minutes until it thickens and has an egg consistency.
  3. To make the filling: combine the dates, ground aniseed, and rose water in a small food processor. Process just until combined. Pinch 14 equal sized pieces of the date paste and set aside while you make the dough.
  4. Combine the flours, sugar, baking soda and salt in a a bowl and mix the ingredients together.
  5. Add the syrup, chia egg, coconut oil and vanilla. fold in until well blended and you have a soft dough.
  6. Pinch about a walnut sized piece of dough, totaling 14 pcs. Flatten the dough in the palm of your hand, then add one of the date pieces in the centre. Close dough around the date paste and form a ball. Do the same with the remaining dough to form 14 balls in total.
  7. In a small bowl, mix the topping ingredients together. Roll the dough balls in the seed mix. if you have the mamoul mould, then go ahead and use one to make your desired shape. Place on the prepared cookie sheet. Otherwise flatten the rolled ball lightly with your palm. Make a hole in the centre with the back of a wooden spoon (or your finger) and place on the cookie sheet.
  8. Bake for 15 minutes. Cool before eating.

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  1. noor | 10th Nov 17

    اليانسون للرضع، اعتاد الناس منذ قديم الزمان على تناول مشروب اليانسون بصفة مستمرة وذلك بسبب فوائده العديدة، كما أنه يعد من المشروبات الأساسية التي اعتاد الناس تقديمها
    مشروب اليانسون

  2. نجود | 13th May 20

    عادي أستخدم سكر جوز الهند بدال سكر التمر؟

    • Arwa Al-Turkait
      Arwa | 14th May 20

      اي نعم ممكن ??

  3. بشاير الرشيدي | 6th Jun 20

    الوصفه ناااار ، انا جربت ثلاث وصفات ولا وحده عجبتني ، لكن طبقت معمولج واااو وضفت مع العجينه رشه دارسين وهيل طلعت خنييييين وللحشوة شوي جوز امبيييييه ،لقيت سويت يناسبني وخفيف على المعده ، بس سؤال انا لين معاي شوي مع اني ضفت زياده طحين لوز وشوفان ليش؟ هل السر في طحين الكستنه

    • Arwa Al-Turkait
      Arwa | 6th Jun 20

      بالعفية بشاير

      هل صار لين بعد الخبز؟ او قصدك العجينة نفسها قبل الخبز؟

      ما راح تكون نفس المعمول التقليدي واقرب للبسكوت اللين خصوصاً بعد الخبز بيوم

      اذا تفضلينها اكثر كرسبي ممكن تحتفضين بالمعمول بعد الحشو والتشكيل في الفريزر وتخبزين بس الكمية الي تبين تاكلينها يوم بيومه

      وعندي وصفة معمول جديدة ايضاً ممكن تعجبك

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