Description
These vegan and gluten-free hamantaschen are also grain-free/paleo and can be refined sugar-free if you use my raspberry chia seed jam. These are absolutely scrumptious and fun to make. This is a perfect recipe to get the kids, and the whole family involved!
Ingredients
Scale
- 1 1/4 cup blanched super fine almond flour (I buy mine at Costco)
- 1 cup tapioca flour (also known as tapioca starch)
- 2 tablespoons arrowroot starch (also known as arrowroot powder)
- 1/8 teaspoon fine salt
- 5 tablespoons vegan butter or coconut oil, solid (not melted)
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract
- Filling: 1/2 cup raspberry or blackberry chia jam* (or use my homemade nutella)
Instructions
- To a food processor add the almond flour, tapioca flour, arrowroot starch and salt. Process for a couple seconds until all dry ingredients are evenly distributed. While the motor is running, add the wet ingredients to the food processor (butter or coconut oil, maple syrup, vanilla extract and almond extract). Process until all ingredients are well incorporated. Scrape down the sides if needed and process again. A ball of dough should form.
- Place the dough on parchment paper in the refrigerator for an hour or longer if possible. The longer you allow it to chill the easier it will be to work with.
- When you are ready to bake the hamantashen preheat the oven to 350 degrees Fahrenheit.
- Place the dough on a rimmed half sheet pan lined with parchment paper or a silicone baking mat. Place a sheet of parchment paper on top and use a rolling pin or glass to roll out the dough until it is 1/4 inch thick. Form it into the shape of a large rectangle. Even out the sides and roll again if needed. Cut the dough into circles using the rim of a glass cup (2.5 inches in diameter). Roll out extra dough and repeat until you have about 11 circles. Add 1/2-1 teaspoon of raspberry chia jam to the center of each circle. Gently fold in the edges of the circle to form a triangle overlapping each edge over the next edge to seal the cookie. You can pinch the edges of the triangle to help with this. If the dough starts to fall apart you probably didn’t chill it for long enough. If this happens you can stick the entire pan back into the fridge or even the freezer for a quick chill. This will make it easier to work with.
- Place the hamantaschen on a parchment paper lined baking sheet. Chill in the refrigerator for 10 minutes or in the freezer for 5 minutes (this extra chill time after they are formed helps them hold their shape while baking).
- Bake for 15 minutes until just slightly golden brown around the edges.
- Allow the hamentashen to cool before enjoying. Store in an airtight container in the refrigerator for up to five days. Enjoy at room temperature.
Notes
* other fillings include nutella, other flavors of jam, nut or seed butters.
- Prep Time: 10
- Cook Time: 15
- Category: dessert
- Method: oven baked
- Cuisine: Jewish
