Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies
Koloocheh, or Kulucheh, is a beloved Persian cookie traditionally enjoyed during Norooz (the Persian New Year) celebrations, particularly in southern Iran. The recipe varies across different regions of the country, but this version of Koloocheh stands out by offering a delicious gluten-free twist. Combining gluten-free flours like Rajgira flour (amaranth flour) and buckwheat flour, this cookie delivers a delightful nutty flavor and light, buttery texture. Perfectly paired with a warm cup of Irani chai, these date and walnut-filled cookies are not only a treat but also a representation of Iranian culture and culinary tradition.
In this version of the recipe, we’ve used high-quality, gluten-free flours, making them a fantastic option for those with dietary restrictions. The combination of ingredients results in a melt-in-your-mouth experience, with the slight sweetness from the dates and honey balancing beautifully with the nuttiness of the walnuts. Whether you’re celebrating Norooz or simply craving a flavorful snack, these Persian-inspired cookies will surely hit the spot. Let’s dive into the ingredients and preparation!
Ingredients for Gluten-Free Koloocheh
| Ingredients | Quantity |
|---|---|
| Butter (Salted) | 1 cup |
| Sugar | 1/3 cup (organic recommended) |
| 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 |
| Cinnamon Powder (Dalchini) | 1/2 teaspoon (add more if you like) |
| Baking Powder | 2 teaspoons |
| Filling: Walnuts | 1/2 cup (finely chopped) |
| Filling: Dates | 1/2 cup (pitted and chopped) |
| Filling: Fresh Orange Juice | 1/4 cup |
| Filling: Honey | 2 teaspoons |
| Filling: Salt | 1 pinch |
Preparation Instructions
1. Prepare the Cookie Dough
Begin by making the dough for the cookies. In a large mixing bowl, combine the salted butter and sugar. Use a hand mixer or a whisk to cream the butter and sugar together until the mixture is light and fluffy. Add the vanilla extract and whole egg, and continue mixing until fully incorporated.
2. Add the Dry Ingredients
In a separate bowl, whisk together the Rajgira flour, Buckwheat flour, salt, cinnamon powder, and baking powder. Gradually add the dry ingredients to the butter mixture, stirring gently to form a smooth dough. Be careful not to overwork the dough. Once the dough is formed, set it aside to rest for about 10 minutes, allowing it to firm up slightly.
3. Prepare the Filling
While the dough rests, it’s time to prepare the filling. In a small bowl, combine the chopped walnuts, chopped dates, fresh orange juice, honey, and a pinch of salt. Stir the mixture well, ensuring the dates are evenly coated with the honey and juice, creating a sticky and flavorful filling.
4. Shape the Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. Once the dough has rested, roll it out between two sheets of parchment paper to a thickness of about 1/4 inch. Using a cookie cutter or the rim of a glass, cut out circles from the dough.
5. Add the Filling
Place a small spoonful of the walnut and date mixture in the center of each dough circle. Carefully fold the dough over the filling, creating a half-moon shape. Pinch the edges to seal the cookies tightly. If you’d like, you can press the edges with a fork for a decorative touch.
6. Bake the Cookies
Arrange the filled cookies on the prepared baking sheet, ensuring they are spaced evenly apart. Bake in the preheated oven for about 20 minutes or until the edges are lightly golden. Keep an eye on them to prevent over-baking.
7. Cool and Serve
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These cookies are perfect for serving with a warm cup of Irani chai or as a delicious snack for any occasion.
Allergen Information
- Contains: Dairy (butter), egg, nuts (walnuts)
- May Contain Traces of: Gluten (due to cross-contamination from non-gluten-free surfaces or equipment)
- For Vegan Variation: Substitute the egg with a flax egg (1 tablespoon ground flaxseeds mixed with 3 tablespoons water) and use a non-dairy butter alternative.
Dietary Preferences
- Gluten-Free: This recipe is entirely gluten-free, made with amaranth flour and buckwheat flour.
- Eggetarian: The recipe includes eggs, making it suitable for those who consume eggs as part of their diet.
- Nut-Friendly: The recipe contains walnuts, which can be substituted with almonds or omitted altogether for those with nut allergies.
Tips for Success
- Flour Substitutions: You can experiment with other gluten-free flours like oat flour or rice flour if you don’t have amaranth or buckwheat on hand. However, the unique nutty flavor of the combination of these two flours is what truly makes this cookie special.
- Texture: If the dough feels too crumbly after mixing, you can add a tablespoon of milk (or a dairy-free alternative) to bring it together. Similarly, if the dough feels too sticky, add a little more flour.
- Filling Options: Feel free to customize the filling by adding other dried fruits such as figs or apricots. The dates give the cookies a natural sweetness, so you may want to adjust the amount of honey depending on your personal preference for sweetness.
Conclusion
These Gluten-Free Koloocheh cookies are a delightful treat that showcases the beauty of Persian desserts with a modern twist for those avoiding gluten. With their delicate, buttery exterior and rich date and walnut filling, they make for a perfect snack at tea time, especially when paired with traditional Irani chai. This recipe brings the essence of Persian culture to your kitchen while accommodating dietary restrictions, ensuring that everyone can enjoy these sweet, nutty, and flavorful cookies. Whether you’re celebrating a special occasion or simply indulging in a comforting snack, these cookies will surely become a favorite in your repertoire. Enjoy!
