Hamantaschens are one of my favorite Jewish desserts. They are triangle shaped cookies typically stuffed with jam or poppy seeds! Traditional hamantaschens are made with white flour, sugar, and butter, so this is my healthier take on the recipe and it is gluten free and dairy free! I made two variations – ones stuffed with chocolate hazelnut filling and the other with raspberry chia jam! These cookies are ready in 35 minutes or less!
What is Purim and what are Hamantaschens?
Hamantaschens are made during the Jewish holiday of Purim, a holiday that we celebrate over Jews being saved from Haman (a Persian ruler who wanted to kill all the Jews). The triangle shaped cookies are supposed to symbolize the hat that Haman wore.
To make this recipe, you will need:
- Baking Tray with Parchment Paper
- Almond Flour
- Coconut Flour: this helps to offset some of the moisture from the almond flour
- Coconut Sugar
- Salt
- Vanilla Extract
- Egg: my preference for eggs is pasture raised to maximize the nutritional value
- Coconut Oil: I microwave this until it becomes a liquid
- Maple Syrup
- Jam: for the filling, I recommend using my recipe below, but any jam will work
Tips:
- Use your hand to roll the dough into a ball and then place the dough on parchment paper on a flat surface like a counter
- Use your hand to roll out the dough to be about ¼ inch and use a cookie cutter or top of a glass cup to create 3 inch circles
- Use your hand to flatten the circles further if they are thicker than ¼ inch then add your filling into the center (about 1-2 teaspoons)
- Too much filling will cause overflow and crack the dough
- Use your fingers to pinch the corners together to create a triangle
How to Store:
- In a sealed air tight container in the refrigerator for up to 5 days!
Have leftover jam? Try these cookies next:
Raspberry Chia Jam or Hazelnut Filled Hamantaschen
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
Dough
- 2 cups + 2 tbsp almond flour
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 egg
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
Raspberry Chia Jam
- 1 cup raspberries (frozen or fresh)
- 1 tbsp honey
- 1/4 tsp vanilla extract
- 1/2 tbsp chia seeds
- 1/2 tbsp lemon juice
Hazelnut Filling
- 1 cup roasted hazelnuts
- 1 1/2 tbsp cacao powder
- 1/2 tsp vanilla extra
- 1/4 cup chocolate chips, melted
- 3 tsp coconut oil, melted
- 1 tsp maple syrup
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium mixing bowl, mix dry ingredients together (almond flour, coconut flour, coconut sugar, salt), then mix in wet ingredients (vanilla extract, egg, coconut oil, maple syrup) and mix together well until a dough forms.
- Use your hands to roll dough into a ball then place on parchment paper. Using your hands, roll dough out to be ¼ inch thick and using a medium round cookie cutter or the top of a larger glass, make 3 inch circles. You want dough to be ¼ inch thick. If the dough sticks to your hands too much, sprinkle some flour on it and if the dough is thicker than ¼ inch, use your hands to flatten it down.
- Scoop 1-2 tsp of hazelnut or jam filling in the center of the circle, then bring all sides up and fold into a triangle, pinching all 3 corners together.
- Add cookies to a baking tray lined with parchment paper.
- Cook for 12-14 minutes (for hazelnut spread) or 14-16 minutes for jam, until cookies turn golden brown and ENJOY!
Hazelnut Filling
- Preheat the oven to 350 degrees and line a baking tray with parchment paper.
- Add hazelnuts and roast them for 20 minutes or until golden brown.
- Remove from the oven and let cool, then add all ingredients to a food process and blend.
Raspberry Jam
- Add all ingredients to a small pot over medium low heat and stir occasionally.
- Once raspberries start to warm, use a spoon or fork to mash them into a jam.
- Once all raspberries are mashed remove jam from heat.
Did you make this recipe?Tag @girlswhoeat!
