1-Start: Start by gathering your ingredients and preheating your oven to 330 degrees Fahrenheit (165 degrees Celsius). Combine all the dry ingredients in a bowl, and make sure to break up any lumps in the almond flour for a smooth mix. Then, add the wet ingredients melted coconut oil, vanilla extract, maple syrup, lemon zest, and lemon juice to the dry mix, stirring until the dough gets sticky and holds together well.

2-Chill the dough and prepare topping: Once your dough is ready, chill it for 15 to 30 minutes to make it easier to handle. While that’s chilling, prepare the topping by finely chopping the nuts in a food processor, then adding the dates, lemon zest, a pinch of salt, and maple syrup until the mixture becomes sticky and fragrant. Scoop the chilled dough onto a parchment-lined baking sheet, using about 1.5 to 2 tablespoons per cookie, and shape each into a ball before flattening into a disc.

3-Bake: Top each disc with the baklava nut mixture, pressing it gently onto the surface for that signature crunch. Bake for 12 to 14 minutes, or up to 16 minutes if you want crunchier edges the cookies should turn golden at the edges but stay soft inside. Let them cool on the baking sheet for 10 to 15 minutes before moving them, then store in a sealed container at room temperature for up to 3 days or in the fridge for longer.