Gluten-Free Koloocheh : Persian Date Nut Filled Cookies

 

Gluten-Free Koloocheh : Persian Date Nut Filled Cookies Gluten free cookies Cookies Persian Cookies
Gluten-Free Koloocheh : Persian Date Nut Filled Cookies

 

Koloocheh or Kulucheh is a Persian cookie made in various parts of Iran. It is prepared for the Norooz New Year’s celebration in the south of Iran. Different regions of Iran have different Koloochehs. My version is a glutenfree version – Gluten-Free Koloocheh : Persian Date Nut Filled Cookies

Koloocheh has the distinctly Eastern twist of sugary dates, perfumed rose water and cardamom. Intrigued, I decided to re-create them using healthy flours and my own flavor combos. I also thought this was a perfect snack for those of you who are taking the Navaratri fast. The cookie uses delicious gluten-free flours like amaranth flour [rajgire ka atta] and buckwheat flour [kuttu ka atta] and is so wonderfully buttery and tasty.

 

Gluten-Free Koloocheh : Persian Date Nut Filled Cookies Gluten free cookies Cookies Persian Cookies
Gluten-Free Koloocheh : Persian Date Nut Filled Cookies

These butter cookies are unmistakably Middle Eastern; Persian Jews make them at Purim, while Arabic Christians eat a similar cookie at Easter, as do Muslims during various Eid celebrations. The combination of gluten-free flours here produces a nutty taste and a light texture, but you can use an equivalent amount of all purpose flour or whole wheat flour. Do try these today!

 

These were made specially for my dearest husband who celebrated his birthday today 🙂 🙂


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Gluten-Free Koloocheh : Persian Date Nut Filled Cookies
These Gluten-Free Koloocheh : Persian Date Nut Filled Cookies are unmistakably Middle Eastern; Persian Jews make them at Purim, while Arabic Christians eat a similar cookie at Easter, as do Muslims during various Eid celebrations. The combination of gluten-free flours here produces a nutty taste and a light texture, but you can use an equivalent amount of all purpose flour or whole wheat flour. Do try these today!
Course snack
Cuisine persian
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
piece
Ingredients
Ingredients For The Dough
Ingredients For The Filling
  • 1/2 cup almonds finely chopped [you could also use walnuts in place of almonds]
  • 1/2 cup dates pitted and chopped [any dates is fine, only make sure it's soft and moist and is of good quality]
  • 1/4 cup orange juice freshly squeezed
  • 2 teaspoons honey
  • 1 pinch salt
Course snack
Cuisine persian
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
piece
Ingredients
Ingredients For The Dough
Ingredients For The Filling
  • 1/2 cup almonds finely chopped [you could also use walnuts in place of almonds]
  • 1/2 cup dates pitted and chopped [any dates is fine, only make sure it's soft and moist and is of good quality]
  • 1/4 cup orange juice freshly squeezed
  • 2 teaspoons honey
  • 1 pinch salt
Instructions
Preparation Of Filling
  1. Combine 1/4 cup of the walnuts/ almonds with the dates, orange juice, honey, and salt in a small saucepan and bring to a boil. Lower the heat and simmer uncovered, stirring often, for 5 to 7 minutes, until the mixture forms a thick paste. Transfer to a plate and let cool to room temperature.
Preparation Of Koloocheh
  1. Grease and line a baking sheet.
  2. Pre-heat oven to 180 degree Celsius.
  3. To make each cookie, break off a lemon-size piece of the dough. Flatten the dough slightly and make a well in it using your thumb.
  4. Place 1/2 teaspoon of the filling in the middle, then pinch the dough closed and roll it into a ball. Flatten the dough gently between your palms to form a disk and place it on the lined baking sheet. Press a pinch of the remaining 1/4 cup walnuts/ almonds into the center of the cookie. Repeat with the remaining dough and filling.
  5. Refrigerate the cookies for 15 minutes until firm if you think the cookies are turning very soft. [I didn't do this]
  6. Bake the cookies for 20 minutes or until the sides and undersides are golden. Transfer to a cooling rack and let cool completely.
  7. Store in an airtight container at room temperature for up to 5 days.
Recipe Notes

1. If you want to make this cookie a vegan one, avoid using butter and use same quantity of coconut oil in semi-solid form.

2. For The Eggless Version Of This Bake:

Flax Egg:

Add 1 tablespoon ground flax seeds to 2.5 tablespoons of water. Mix well and let rest for 5 minutes to thicken. Add this flax egg to replace 1 egg. I used this in this recipe instead of egg.

3. If the dough is extremely sticky, add more flour (s) to get the right consistency. The dough is a soft dough but should not be sticky

4. If you aren't comfortable using flours like amaranth and buckwheat, you can use an equivalent amount of all purpose flour or whole wheat flour.

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