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Vegan Chocolate-Filled Hamantaschen (Purim Cookies)

Vegan Chocolate-Filled Hamantaschen (Purim Cookies)

  • Author: Elaine Gordon
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Diet: Vegan


Elevate your hamantaschen to the next level using vegan chocolate chip cookie dough and a velvety vegan chocolate filling. This original recipe is a total crowdpleaser for both kids and adults alike, and these cookies are always the first to disappear during Purim when served alongside traditional hamantaschen. These are naturally gluten-free as well!


Units Scale

For the dough:

  • 1 cup super-fine blanched almond flour (not almond meal)
  • 3/4 cup gluten-free oat flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup vegan, soy-free butter, slightly softened (I love Miyoko vegan butter or you can sub coconut oil)
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/3 cup vegan and refined sugar-free dark chocolate chips

For the filling:


  1. Preheat the oven to 350˚ F. If using homemade Nutella as the filling, prepare this first following these instructions.
  2. Add the dry ingredients (almond flour, oat flour, baking soda and salt) to a medium-sized mixing bowl and whisk to fully combine.
  3. Add the wet ingredients (softened butter or coconut oil, maple syrup and vanilla extract) and combine using a hand mixer.
  4. Fold in the chocolate chips.
  5. Freeze the dough for 3 minutes before rolling. This is important so that the cookies retain their shape when folding.
  6. Place a sheet of parchment paper both underneath and above the dough and use a rolling pin to flatten it until it is about 1/4 inch thick. I like to keep the dough on the thicker side to make it easier to work with when folding.
  7. Use a circle cookie cutter or the rim of a glass to cut the dough into circles.
  8. Place the circles of dough onto a baking sheet. Add a teaspoon of filling (homemade Nutella or chocolate tahini) on top of each cookie, then pinch or fold in the edges to form a triangle. Do not overfill the cookies as they will overflow when baking.
  9. Place the entire baking sheet into the freezer for 10-15 minutes to ensure that the hamantaschen hold their shape.
  10. Bake the hamantaschen cookies for 8 minutes.
  11. Drizzle melted chocolate overtop the cookies (optional).
  12. Transfer the baking sheet directly to the freezer for 10 minutes or allow them to cool to room temperature (about 30 minutes) to ensure that the cookies retain their shape.
  • Prep Time: 10
  • Cook Time: 35
  • Category: Dessert
  • Method: Oven

Keywords: vegan hamantaschen