Baklava Cookie Crumble

Preheat oven to 375 degrees, and place a piece of parchment paper on a baking sheet.

Combine the butter and the pure maple syrup to a large bowl until thoroughly mixed. Then, to the same wet mixture, add the egg and vanilla extract.

In a separate bowl, combine the almond flour, baking soda, and salt to make your dry flour mixture.

Add this dry mixture to the wet mixture and stir together until combined. This is your cookie dough. Set aside.

Meanwhile, in a separate mixing bowl, place nuts in a food processor and pulse until chopped into smaller pieces, but not too fine!

Place chopped nuts in a mixing bowl with honey and cinnamon (see ingredients and measurements for baklava filling above). Mix well until fully combined. This is your baklava filling. Set aside.

Take out one tablespoon of cookie dough at a time of the batter and gently mold it into the shape you want (mine are usually slightly flat and round).

Use the back of a teaspoon to create a “thumbprint” in the middle of each cookie.

Place 1/2 a teaspoon of the baklava filling in each thumbprint.

Bake for 10 minutes or until golden. Remove from the oven and let it cool until it’s slightly above room temperature (warm).

Enjoy cookies as they are or turn them into a crumble for topping ice cream, frozen yogurt, or regular yogurt!

To form crumble: Use a fork or clean fingers to crumble the cookie. You can also place cookies in a food processor and pulse until crumbled.

Place warm crumbles on top of vanilla ice cream and enjoy!