Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies
Koloocheh, a beloved Persian cookie, is a delightful treat that pairs the earthiness of walnuts or almonds with the sweetness of dates, all nestled within a gluten-free dough. These Persian date nut-filled cookies, traditionally served during special occasions or tea time, are soft, aromatic, and completely satisfying. With the use of amaranth and buckwheat flours, this recipe caters to those seeking gluten-free options without compromising on flavor or texture. The filling is a rich combination of dates, nuts, and a touch of orange juice and honey, creating a deliciously sweet contrast to the spiced dough. Whether you are making them for a celebration or simply as an indulgent snack, these cookies will quickly become a family favorite.
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| Butter | 1 cup |
| Organic Sugar | 1/3 cup |
| Vanilla Extract | 1 teaspoon |
| Whole Egg | 1 |
| Rajgira Flour (Amaranth Flour) | 1-1/4 cups |
| Buckwheat Flour (Kuttu Ka Atta) | 1-1/4 cups |
| Salt | 1/4 teaspoon |
| Ground Cinnamon (Dalchini) | 1/2 teaspoon |
| Baking Powder | 2 teaspoons |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Walnuts or Almonds | 1/2 cup |
| Dates (pitted and chopped) | 1/2 cup |
| Fresh Orange Juice | 1/4 cup |
| Honey | 2 teaspoons |
| Salt | 1 pinch |
Nutritional Information (Approximate per serving):
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 300 kcal |
| Protein | 4 g |
| Carbohydrates | 35 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 15 g |
Instructions
Preparing the Cookie Dough:
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Cream the Butter and Sugar: In a large mixing bowl, combine the butter and sugar. Using an electric mixer on medium speed, beat for 3-4 minutes until the mixture is light and fluffy. If you don’t have an electric mixer, you can use a hand whisk and a little elbow grease to achieve the same result.
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Add the Wet Ingredients: Add the vanilla extract and whole egg to the butter-sugar mixture. Mix until thoroughly combined.
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Mix the Dry Ingredients: In a separate bowl, whisk together the Rajgira flour (amaranth flour), buckwheat flour (kuttu ka atta), salt, cinnamon, and baking powder.
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Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients in two batches. Mix well, scraping down the sides of the bowl as needed. Continue mixing until a soft dough forms. If the dough feels too sticky, add additional flour as needed. The dough should not be overly sticky but soft enough to handle easily.
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Chill the Dough: Turn the dough onto a piece of plastic wrap and gently press it into a disk. Wrap the dough and place it in the refrigerator for 30-40 minutes, allowing it to firm up slightly while remaining flexible.
Preparing the Filling:
- Cook the Filling: In a small saucepan, combine 1/4 cup of the chopped walnuts or almonds with the dates, orange juice, honey, and a pinch of salt. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 5-7 minutes. Stir occasionally until the mixture thickens into a paste. Once thickened, remove from heat and allow it to cool to room temperature.
Shaping the Koloocheh:
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Preheat the Oven: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or grease it lightly.
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Form the Cookies: Take a lemon-sized piece of dough and flatten it slightly in the palm of your hand. Using your thumb, make a small indentation in the center of the dough.
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Add the Filling: Place 1/2 teaspoon of the date-nut filling in the indentation. Carefully pinch the dough closed around the filling and roll it into a ball. Flatten the dough gently between your palms to form a small disk.
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Top with Nuts: Press a pinch of the remaining walnuts or almonds into the center of each cookie for an extra touch of texture and flavor.
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Chill Before Baking: If the dough becomes too soft while working, refrigerate the cookies for 15 minutes to firm them up (optional step).
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Bake the Cookies: Bake the cookies in the preheated oven for 18-20 minutes or until the edges are golden brown. The cookies should feel firm to the touch but still soft inside.
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Cool and Store: Remove the cookies from the oven and transfer them to a cooling rack. Let them cool completely before storing. These cookies can be stored in an airtight container at room temperature for up to 5 days.
Serving Tips:
- Perfect for Tea Time: These cookies make an excellent accompaniment to a cup of hot tea or coffee, providing a delightful balance of sweetness and spice.
- Gift Idea: Pack the cookies in decorative boxes or jars for a thoughtful homemade gift for friends and family.
Notes:
- Flour Substitutions: If you don’t have access to Rajgira (amaranth) or buckwheat flour, you can experiment with other gluten-free flours, such as rice flour or oat flour. Keep in mind that substitutions may alter the texture slightly.
- Date Filling Variations: Feel free to experiment with other dried fruits like figs or raisins in place of dates for a different flavor profile.
Conclusion
This gluten-free Koloocheh recipe brings the warmth and flavors of Persian baking to your kitchen. The nutty, aromatic filling paired with the soft, spiced dough creates a wonderfully indulgent treat that’s perfect for any occasion. Whether you’re hosting a tea party or simply craving something sweet and wholesome, these Persian date nut-filled cookies will surely delight everyone who tastes them. Enjoy the rich flavors and satisfying texture of these gluten-free delights!
