Louisa Shafia’s Gluten-Free, Dairy-Free Date-and-Walnut-Filled Cookies

Countdown to 2014 Cookbook Giveaway: Day 2

This year I wanted to share my favorite cookbooks and health-focused books of 2013 with you from some of my friends. Since it’s the holiday season, they’ve decided to generously give away a copy of their books along with a recipe (see below!) starting today until the new year! Thanks to all of you for participating! To enter for your chance to win a book, just leave a comment below. The winner will be selected at random on January 2, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.

1/2/14: Please note that this giveaway ended on 1/1/14. All comments are now closed. Thanks for visiting!

Now, I’d like to introduce my second guest and her new cookbook!

WHO: Lousia Shafia, LUCID FOOD
BOOK: THE NEW PERSIAN KITCHEN  (Ten Speed Press, 2013)
RECIPE: Gluten-Free, Dairy-Free Date-and-Walnut-Filled Cookies

Cover high res

Louisa Shafia’s Gluten-Free, Dairy-Free Date-and-Walnut-Filled Cookies

Yield: 18 cookies



1 cup unsalted butter or refined coconut oil, at room temperature

1/3 cup plus 1/2 cup organic cane sugar

1 teaspoon vanilla extract

1 egg

3/4 cup fava bean flour

3/4 cup coconut flour

1/2 cup tapioca flour

1/2 teaspoon sea salt

1 teaspoon ground cardamom

2 teaspoons baking powder


1/2 cup finely chopped walnuts

1/2 cup Medjool dates, pitted and chopped

1/2 teaspoon ground cinnamon

1/4 cup freshly squeezed orange juice

2 tablespoons honey

Pinch of sea salt


  1. To make the dough, in an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy. Add the vanilla and egg and mix until just combined. In a separate bowl, whisk together the flours, salt, cardamom, and baking powder. Add the dry ingredients to the wet ingredients in two batches, stopping to scrape down the sides of the bowl as needed. Turn the dough onto a piece of plastic wrap and press it into a disk. Wrap and chill in the refrigerator for 2 hours, until firm but still flexible.
  2. To make the filling, combine 1/4 cup of the walnuts with the dates, cinnamon, 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.
  3. Line two baking sheets with parchment paper.
  4. To make each cookie, wet your hands and break off a lemon-size piece of the dough. Flatten the dough, or make a well in it using your thumb. 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 1 inch thick, and place it on the lined baking sheet. Press a pinch of the remaining 1/4 cup walnuts into the center of the cookie. Repeat with the remaining dough and filling.
  5. Refrigerate the cookies for 45 minutes, until firm. While the cookies chill, preheat the oven to 350°F.
  6. Bake the cookies for 25 minutes, until the undersides are golden. Transfer to a cooling rack and let cool completely. In a clean spice grinder, grind the remaining 1/2 cup sugar into a fine powder. Dust the cookies with the powdered sugar and serve. Store in an airtight container at room temperature for up to 5 days.


  1. Sharon B on December 21, 2013 at 9:57 am

    Oh my gosh! These sound heavenly! I love cardamom! Will try these soon…..hmmmm, today maybe! Thank you for sharing the recipe!

  2. Karen Taylor on December 21, 2013 at 10:08 am

    Looks great! I will try it this weekend

  3. Karen on December 21, 2013 at 10:38 am

    ooh! So yummy! Time to make myself some cookies instead of baking for everyone else.

  4. Wendy Castleman on December 21, 2013 at 10:54 am

    These look amazing! What a fun giveaway, Silvana!

  5. Emily c on December 21, 2013 at 10:57 am

    Yumm looking 🙂

  6. Sara on December 21, 2013 at 11:06 am

    My husband will love these…..these are the same cookies from his childhood…can’t wait to make them!!!!

  7. Georgie on December 21, 2013 at 11:27 am

    Simply a delicious cookie and such a beautiful cookbook, one I would be grateful to have.

  8. Ginger on December 21, 2013 at 11:28 am

    … must try these cookies but would love to have book – kofta and Persian steamed rice are two recipes I would like to try!

  9. Anonymous on December 21, 2013 at 11:39 am

    This is such a gorgeous cookbook – I love Persian food, and I appreciate Louisa’s healthier updates and vegetarian alternatives!

  10. andrea on December 21, 2013 at 11:41 am

    i love persian cooking!!! cant wait to try these!!

  11. Sarah Cassin on December 21, 2013 at 11:48 am

    Beautiful! How wonderful to happen upon your post today. These cookies are a perfect, healthy recreation of those from my childhood ~ Thank you for sharing and the opportunity to discover this book, as well. Blessings and Light in the year to come, Sarah

  12. Melissa M. on December 21, 2013 at 11:54 am

    Thank you for sharing, these look heavenly!

  13. Lizzie Lau on December 21, 2013 at 12:10 pm

    Yes please!

  14. Arleen on December 21, 2013 at 3:04 pm

    Oh, my! Have to try these!

  15. Judy Mazur on December 21, 2013 at 3:17 pm

    Cant wait
    to make these

  16. Eva Adler on December 22, 2013 at 7:50 am

    This recipe looks great . I can’t wait to try these
    On my family. We are all gluten and dairy free due
    To allergies

  17. Melanie on December 22, 2013 at 9:49 am

    Cardamom always reminds me of my grandma. Thanks for another gfdf recipe!

  18. Kelly Grace on December 22, 2013 at 10:36 am

    I am always on the lookout for a new fantastic cookie recipe to add to my collection! Thx everyone. Looks like a beautiful cookbook!!

  19. Brenda Gaines on December 22, 2013 at 1:46 pm

    I put this cookbook on my wish list.

  20. Paula on December 22, 2013 at 3:10 pm

    This sounds delicious, and a new way to use coconut flour is great!

  21. Matthew on December 22, 2013 at 5:44 pm

    Walnut cookies and shole zard are my favorite Persian deserts. Looks like an awesome book!

  22. Susan on December 22, 2013 at 6:42 pm

    I am looking forward to making these cookies.

  23. amanda on December 22, 2013 at 9:58 pm

    I love new cookie recipes and these sound yummy!

  24. Sharon on December 23, 2013 at 2:26 pm

    Glute-Free & Dairy-Free!! Can’t wait to make these!

  25. Kathy on December 23, 2013 at 3:44 pm

    This cookbook looks really fun and so do the cookies! Thanks!

    • Silvana Nardone on January 15, 2014 at 7:10 am

      Hi Kathy! I’m happy to announce that you are the winner of this cookbook! Please email me at silvana@silvanaskitchen.com with your name and address information. Congratulations again!

  26. Dea on December 23, 2013 at 4:45 pm

    We need more cookbooks like this!

  27. Carol Wiley on December 24, 2013 at 4:07 am

    Looks like a good cookbook.

  28. annie on December 25, 2013 at 2:39 pm

    Merry Christmas and a gluten-free New Year!

  29. Sarah on December 26, 2013 at 9:03 am

    Those cookies look amazing! And i’d love to try some new recipes with a different flare.

  30. Linda on December 26, 2013 at 11:10 am

    Of all cookies I miss…… the ole Fig Newtons. Thank you for this recipe! I’ve got them prepared for putting in the oven when I come home from work tonight!!!!!!!!

  31. Jessica Faust on December 30, 2013 at 3:30 pm

    I’ve been searching for this exact recipe! Thank you.

  32. Leah B on December 30, 2013 at 7:39 pm

    It’s nice to find recipes from different styles of cuisine!

  33. Christine Bailey on December 31, 2013 at 10:11 am

    This looks like an interesting cookbook to try! Don’t think I’ve seen it before!

  34. Cindy W. on December 31, 2013 at 4:37 pm

    Thanks for the giveaway!

  35. Anonymous on August 26, 2014 at 7:58 pm

    Does garbanzo bean flour substitute well for fava bean flour?

    • Silvana Nardone on August 28, 2014 at 8:11 am

      Hi! I honestly do not use either, but given that they are both bean flours, I believe that they would be interchangeable. Hope that helps! xSilvana