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Servings 2 dozen


  • 2 cups almond flour
  • 2 cups whole wheat pastry flour
  • 1 teaspoon fresh or dried orange zest optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup non-dairy yogurt or soy milk mixed with 1 teaspoon vinegar
  • 1/2 cup date syrup
  • 1 tablespoon milled flax seed mixed with 3 tablespoons water
  • 1 teaspoon vanilla extract


  • Combine dry ingredients in a large bowl.
  • Combine wet ingredients in a small bowl.
  • Stir into dry ingredients until well incorporated.
  • Cover and refrigerate for at least an hour.
  • Meanwhile, preheat oven to 350 degrees F.
  • Roll out the dough on a floured surface until about 1/4 inch thick. With a 3" round cookie cutter or inverted glass, cut into rounds.
  • Fill with 1 tsp of your favorite filling. I prefer raspberry jam, apricot jam, chocolate hazelnut, prune and poppy seed, and/or date nut.
  • Fold edges of dough toward the center to form a triangle, leaving some of the filling visible, and pinch the corner seams together to seal.
  • Bake for 20 minutes, or until golden brown.
  • Let cool on a rack.