Hamantaschen Cookies
This Easy Hamantaschen Recipe is so delicious, you'll never go back to store bought. These 3 corner Purim Cookies are made with almond flour and tahini. They're vegan, gluten-free and come together quickly with your favorite hamentashen fillings.
Servings: 18 cookies
Calories: 158kcal
Ingredients
DOUGH
- 2 cups almond finely ground almond flour
- ½ cup arrowroot powder
- ¼ cup ground flax seeds
- ¼ cup drippy tahini*
- ¼ cup maple syrup
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- 1 Tablespoon orange juice
- 1 teaspoon vanilla extract
Raspberry Chia Jam
- 1 cup frozen raspberries
- 2 teaspoons water
- 1 Tablespoon honey
- ½ teaspoon lemon juice
- 1 Tablespoon chia seeds
Poppy Seed Filling
- ¼ cup poppy seeds
- 2 Tablespoons honey
- 2 Tablespoons almond milk
- 1 Tablespoon raisins
- 1 teaspoon lemon juice
- ¼ teaspoon vanilla extract
- pinch of sea salt
Instructions
- Make dough: place all ingredients in food processor and process until dough forms. Cover dough with plastic wrap and place in fridge until ready to use. You can use the dough right away, if you're ready.
- Preheat oven to 350 and line baking sheet with unbleached parchment paper.
- Divide dough into equal halves. Wrap one half and put back in the fridge. Flour your work surface with arrow root powder or almond meal and using a rolling pin, roll ½ the dough out to about ⅛" thickness. Use a round cookie cutter (or rim of a glass or top of a peanut butter jar) to cut rounds.
- Place ½-1 teaspoon of jam into the center of each circle. To shape into a triangle, life up right and left sides, leaving the bottom down and bring both sides to meet at the top center above the filling----then pinch the edges together. Then, bring the bottom edge up and pinch at the right-side corner, then the left. Place on prepared baking sheet.
- Continue until all dough has been cut, filled and folded.
- Bake for 13 minutes.
- Cool completely before storing in airtight container. Hamantashen will stay good in the fridge for 2 weeks or freeze for up to 3 months.
- TO MAKE RASPBERRY CHIA JAM: Place berries, water, honey and lemon juice into a small saucepan. Bring to simmer and then cook over low heat for about 5 minutes, stirring occasionally. Use the back of a wooden spoon to mash any berries that don't fall apart. Turn off heat, stir in chia seeds and let sit for.10 minutes to thicken. Stir again. Store in the fridge for up to a month.
- TO MAKE POPPY SEED FILLING: Finely grind poppy seeds in spice grinder. Bring honey, almond milk and lemon juice to a simmer in a small saucepan. Add raisins and ground poppy seeds and simmer until thick and jammy-5-8 minutes. Turn off heat, then stir in vanilla and salt. Let cool completely before filling cookies. Store in the fridge for up to 2 weeks.
Video
Notes
Tahini: For best results, you need drippy tahini. You'll need to mix your jar thoroughly before using so the consistency is pourable. Otherwise you'll have dry patches...which will make your dough too dry and crumbly or your tahini will be too oily and produce a dough that's too sticky and won't roll out.
CHIA JAM: Swap YOUR favorite berries for the raspberries. Fresh or frozen berries will work well. If you don't use honey, substitute with maple syrup.
POPPYSEED FILLING: If you're vegan and don't use honey, you can substitute with date syrup or maple syrup.
CHOCOLATE: Melt ½ cup dark chocolate chips. Let sit until cool to the touch and then fill a small zip top bag with melted chocolate. Make a small cut in the corner to pipe the chocolate out onto the cooled hamantaschen. Place hamantaschen in fridge until chocolate sets.
Nutrition
Serving: 1g | Calories: 158kcal | Carbohydrates: 11g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 13g | Sodium: 171mg | Fiber: 4g | Sugar: 8g