3 Oreo-Filled Almond Maamoul Cookies for a Modern Al-Hijra Treat

As the Islamic New Year comes with Al-Hijra, it's a time of reflection, renewal, and celebration. Traditionally, families come together to enjoy prayer, community, and, of course, festive sweets. While the classic date- or nut-filled maamoul remains a cherished treat, modern palates and evolving kitchen creativity have given rise to delightful hybrids. Enter Oreo-filled almond maamoul cookies, a playful fusion of old and new that brings global favorites like Oreo into the heart of Middle Eastern tradition. These cookies retain the signature semolina-based crumb of maamoul, but with a twist: a creamy Oreo center surrounded by a subtly nutty almond base. The result is a nostalgic yet fresh dessert that’s rich, comforting, and perfect for Al-Hijra celebrations. So here are three distinct variations you can try at home.

1. The classic Oreo almond maamoul

This first variation is closest to the traditional maamoul style, using fine semolina and ghee to form the signature melt in your mouth texture. The twist comes with a crushed Oreo filling that has been blended with chopped roasted almonds and just a touch of rosewater.

Ingredients:

• 2 cups fine semolina
• ½ cup all-purpose flour
• ¾ cup ghee or unsalted butter, melted
• ¼ cup sugar
• ¼ cup milk
• 1 tsp rosewater
• 12 Oreo cookies, finely crushed
• ½ cup almonds, roasted and chopped
• Powdered sugar, for dusting

Method:

1. In a bowl, combine the semolina, flour, and sugar. Pour in the melted ghee and rub it into the dry mix until the dough resembles wet sand.
2. Add milk and rosewater, and knead until the dough becomes smooth and pliable.
3. Let it rest for 30 minutes.
4. Meanwhile, mix the crushed Oreos and almonds into a coarse paste. You can use a splash of cream if needed to bind.
5. Preheat the oven to 175 °C or 350°F.
6. Take a tablespoon of dough, flatten it, and place a spoonful of the Oreo almond filling in the center. Close and roll into a smooth ball or use a maamoul mold for traditional designs.
7. Bake for 15 minutes, or until the bottoms are golden brown.
8. Cool completely and dust with powdered sugar.

2. The no-bake Oreo maamoul energy bites

For a quick, heat free variation, this recipe reimagines maamoul as a no-bake treat. Perfect for busy days during Muharram or when you want something lighter but still festive. It keeps the Oreo filled almond maamoul cookies theme but gives it an energetic, snackable format.

Ingredients:

• 10 Oreo cookies, crushed
• ¾ cup almond flour
• ¼ cup almond butter
• 2 tbsp honey or date syrup
• ½ tsp cardamom powder
• 2 tbsp milk, as needed
• Crushed almonds, for rolling

Method:

1. Combine the crushed Oreos, almond flour, cardamom, and almond butter in a bowl.
2. Add honey and mix to form a thick paste. Use milk only if the mixture feels too dry.
3. Scoop out small portions, shape into balls, and roll in crushed almonds for texture.
4. Chill for at least 30 minutes before serving.

3. The stuffed Oreo maamoul

For those looking to make a bold statement on Al-Hijra, this gourmet version of Oreo filled almond maamoul cookies elevates the dessert into something bakery worthy. A rich almond cookie dough is wrapped around whole Oreo cookies, then drizzled with a silky almond butter glaze and a sprinkle of sesame for that traditional touch.

Ingredients:

For the dough:

• 1 ½ cups almond flour
• 1 cup all purpose flour
• ½ cup unsalted butter, softened
• ⅓ cup powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

For the filling:

• 12 whole Oreo cookies

For the almond butter glaze:

• ¼ cup almond butter
• 2 tbsp maple syrup or honey
• 1 tbsp milk
• 1 tsp lemon juice
• Sesame seeds or rose petals, for garnish

Method:

1. Cream together the butter and sugar until fluffy.
2. Mix in the vanilla, salt, and both flours to form a soft dough.
3. Chill for 15 minutes.
4. Take a portion of dough, flatten it, and wrap it around a whole Oreo cookie, sealing the edges smoothly.
5. Bake at 180 °C or 350°F for 15 minutes or until the bottoms are lightly golden.
6. Let cool on a wire rack.
7. Meanwhile, whisk together the almond butter, maple syrup, lemon juice, and milk until smooth and resembling a drizzle.
8. Drizzle it over the cooled cookies and top with sesame seeds or dried rose petals.