Perfect Hamantaschen, Made Easy

Get ready to transform your baking experience with this incredibly easy and utterly delicious Hamantaschen Cookies recipe. Say goodbye to store-bought versions once you taste these homemade Purim delights. Crafted with wholesome almond flour and rich tahini, these triangular cookies are not only naturally vegan and gluten-free but also come together quickly, ready to be filled with your favorite sweet or savory fillings. This recipe promises a healthier twist on a cherished tradition, without compromising on flavor or that perfect, tender crumb.

Embracing Tradition with a Healthy Twist: Easy Vegan & Gluten-Free Hamantaschen

Hamantaschen cookies hold a special place in Jewish tradition, especially during the joyous holiday of Purim. These iconic three-cornered pastries are a customary addition to Mishloach Manot (baskets filled with treats shared with family and friends) and a delightful dessert at festive Purim meals. But their charm extends beyond the holiday, making them a perfect sweet treat any time of year.

For many, the idea of baking Hamantaschen from scratch can feel daunting. Perhaps you’ve admired their unique shape but hesitated to try making them yourself. This recipe is designed to change that! I’ll guide you through every step, from preparing a simple, pliable dough to mastering the classic three-cornered fold, ensuring your cookies look as good as they taste. You’ll also discover a variety of delicious filling options, both traditional and modern, to truly customize your batch.

My culinary philosophy centers on making delicious food that nourishes the body, and this Hamantaschen recipe perfectly embodies that ethos. We’re embracing a gluten-free approach with almond flour, opting for a vegan recipe free from refined sugars, and ensuring every bite is bursting with incredible flavor. Get ready to fall in love with these wholesome, homemade Hamantaschen—a recipe our family adores, and I’m confident yours will too!

Why You’ll Adore This Hamantaschen Recipe

• Effortless to Make: Designed with simplicity in mind, this recipe is perfect for bakers of all skill levels.
• Wholesome Ingredients: Made with simple, natural whole foods that you can feel good about.
• Unforgettable Flavor: These cookies are genuinely delicious, boasting a delightful texture and taste.
• Completely Vegan: A plant-based recipe that everyone can enjoy.
• Naturally Gluten-Free: Ideal for those with gluten sensitivities or anyone seeking a lighter alternative.
• Versatile Filling Options: Explore an array of incredible Hamantaschen fillings, from classic poppy seed to vibrant fruit jams and decadent chocolate spreads.
• A Treat for Everyone: Whether you celebrate Purim or are simply looking for a unique and tasty triangular cookie, this recipe is a must-try!

Essential Ingredients and Thoughtful Substitutions

Crafting the perfect healthy Hamantaschen begins with a selection of high-quality, whole-food ingredients. Here’s a closer look at what you’ll need and how to make smart substitutions:

• Almond Flour: This is the star of our gluten-free dough. Fine-ground almond flour provides a lovely subtle nutty flavor, a tender crumb, and contributes beneficial protein, healthy fats, and dietary fiber. Ensure you’re using blanched, super-fine almond flour for the best texture in your cookies.
• Arrowroot Powder: A fantastic plant-based thickener and a gluten-free alternative to cornstarch. It helps bind the dough and gives the cookies a delicate crispness. You can generally substitute with an equal amount of cornstarch if arrowroot is unavailable, though arrowroot often yields a slightly lighter result.
• Ground Flax Seeds: A powerhouse ingredient, ground flax adds essential omega-3 fatty acids, a significant boost of fiber, and additional protein. When combined with liquid, it also acts as a binder, making it a great egg substitute in vegan baking.
• Maple Syrup: Our natural sweetener of choice, maple syrup provides a warm, rich sweetness without any refined sugars. If you prefer a less sweet cookie, you can slightly reduce the amount. For savory Hamantaschen, completely omit the maple syrup and vanilla extract, and instead add an extra tablespoon of tahini and two tablespoons of water to maintain dough consistency.
• Tahini: This ground sesame paste is a wonderful whole-food alternative to oil or butter in baked goods, lending a unique depth of flavor and creamy texture. Crucial Tip: Before measuring, ensure your tahini jar is thoroughly mixed. Natural separation can occur, leaving a thick, dry paste at the bottom and oil on top. If not mixed uniformly, your dough will either be too oily or too dry. Stir until it reaches a smooth, drippy consistency.
• Orange Juice: Adds a bright, citrusy note that complements the other flavors beautifully. For an extra pop of flavor, consider zesting the orange peel and adding it to the dough. If you’re preparing savory Hamantaschen, lemon zest and juice can be used instead for a different aromatic profile.
• Baking Powder: Our leavening agent, ensuring the cookies rise slightly and have a tender, not dense, texture.
• Cinnamon & Sea Salt: These pantry staples enhance the overall flavor profile, adding warmth and balancing the sweetness.
• Vanilla Extract: A classic flavor enhancer that brings all the ingredients together with its aromatic sweetness.

Crafting Delicious Hamantaschen Cookies: A Step-by-Step Guide

Making these healthy Hamantaschen is a surprisingly straightforward process. Think of it as preparing a delicious sugar cookie dough, but with nourishing, wholesome ingredients. Let’s dive in:

1. Preparing the Dough: The Foundation of Flavor

While I often use my food processor for quick and easy dough mixing, you can absolutely achieve great results with a large bowl and a wooden spoon, or an electric mixer with a paddle attachment. The goal is a uniform, pliable dough.

• Combine Dry and Wet Ingredients: In the bowl of your food processor (or large mixing bowl), combine the almond flour, arrowroot powder, ground flax, baking powder, cinnamon, sea salt, vanilla extract, maple syrup, tahini, and orange juice.
• Process Until Combined: Pulse the mixture until it comes together. Initially, it may appear crumbly, but it should stick together smoothly when pressed between your fingers. Be careful not to over-process.
• Chill if Desired: Gather the dough into a ball, wrap it tightly in plastic wrap, and place it in the refrigerator. While you can use the dough immediately, chilling it for at least 30 minutes can make it easier to handle and roll. The dough can be made up to two days in advance; just bring the chilled dough to room temperature before proceeding with rolling.

2. Rolling and Cutting the Dough: Shaping the Canvas

Precision here will ensure consistently sized cookies, but don’t worry about perfection!

• Work in Batches: Divide the dough in half. Keep one half wrapped and refrigerated while you work with the other to prevent it from becoming too warm and sticky.
• Prepare Your Surface: Lightly dust your work surface and rolling pin with a pinch of arrowroot powder or almond flour. This prevents sticking without adding too much extra flour to the dough. Roll the dough in various directions, lifting and turning it frequently, to ensure an even thickness and prevent it from adhering to the surface.
• Achieve Even Thickness: Roll the dough until it’s about ¼ inch thick throughout. This thickness is ideal for structural integrity and a pleasant bite.
• Cut Out Circles: Use a round cookie cutter, a small glass, or the outer ring of a canning lid to cut out dough circles. A size of approximately 2 ½ inches in diameter is typically perfect for Hamantaschen.
• Re-roll Scraps: Gather any excess dough from the sides, gently re-roll it, and cut out more circles until all the dough is used.

3. Filling and Folding into Triangular Masterpieces: The Iconic Shape

This is where the Hamantaschen get their signature look. Don’t be intimidated; with a little practice, you’ll be folding like a pro!

1. Portion the Filling: Place about 1 teaspoon of your chosen filling into the center of each dough circle. Using two teaspoons can help; use one to scoop and the back of the second spoon to push the filling neatly onto the dough. Avoid overfilling, as this can cause leakage during baking.
2. Form the First Corner: Bring the right and left sides of the top of the circle together to create a triangular connection at the top. Pinch the dough firmly to seal this corner.
3. Create the Second Corner: Now, bring the bottom edge of the circle up and to the left, forming another corner on the bottom-left side. Pinch the edges securely.
4. Complete the Triangle: Finally, fold the right side of the dough up to meet the existing folds, completing the bottom-right corner. Carefully pinch all three seams of the cookie together to ensure it holds its iconic triangle shape during baking. Ensure all edges are tightly sealed to prevent the filling from escaping.

4. Baking to Golden Perfection: The Moment of Truth

A few minutes in the oven transforms these delicate dough pockets into golden, fragrant cookies.

Carefully arrange all your filled and folded Hamantaschen onto parchment-lined baking sheets. Bake in a preheated 350°F (175°C) oven for approximately 13 minutes, or until the edges are beautifully golden brown.

5. Cooling and Final Touches: Patience is a Virtue

Allowing the cookies to cool properly is essential for their texture and for any optional decorating.

Once baked, transfer the Hamantaschen to a wire rack and let them cool completely. They will firm up as they cool.

6. Decorate with Chocolate (Optional but Highly Recommended!): Unleash Your Creativity

This step is entirely optional, but adding a touch of chocolate can elevate your Hamantaschen to an irresistible dessert!

Melt some high-quality dark chocolate (dairy-free for vegan option). Once melted, allow it to cool slightly before getting creative:

• Simple Dip: Dip one corner of each cookie into the melted chocolate for an elegant finish.
• Textural Toppings: While the chocolate is still wet, sprinkle with finely chopped nuts, a bit of fresh orange zest, or a pinch of flaky sea salt for an extra layer of flavor and texture.
• Artistic Drizzle: Transfer the slightly cooled melted chocolate into a small zip-top bag. Snip off a tiny corner of the bag to create a piping bag, then drizzle artistic stripes or whimsical swirls across your Hamantaschen.

After decorating, place the cookies back on the parchment paper and refrigerate them briefly until the chocolate has completely set. This ensures a clean, firm chocolate coating.

Debra’s Pro Tips for Perfect Hamantaschen

• Tahini Consistency is Key: Always thoroughly mix your tahini before use. It should be a uniform, smooth, and drippy consistency for the best dough texture. Unmixed tahini will lead to an overly dry or oily dough that’s hard to work with.
• Plan Ahead: Save yourself time on baking day by preparing the dough up to two days in advance. Store it tightly wrapped in the fridge, and remember to let it come to room temperature before rolling.
• Filling Flexibility: While homemade poppy seed filling is truly exceptional, don’t hesitate to use your favorite store-bought jam. Just look for brands with no added sugar to keep your Hamantaschen healthy.
• Prepare Fillings First: Have all your chosen fillings ready and easily accessible before you start rolling out the dough. Both the homemade jam and poppy seed filling can be prepared up to two weeks ahead of time.
• Prevent Sticking: A light dusting of arrowroot powder or almond flour on your work surface and rolling pin is your best friend for preventing the dough from sticking.
• Seal Those Corners: Gently but firmly pinch the three corners of each Hamantaschen together to ensure they stay closed during baking. If your dough seems a bit dry or struggles to hold its shape, keep a small bowl of water handy. A tiny dab of water acts as “glue” to help seal the seams.
• Mind the Filling Amount: A delicate balance is required for the filling. Too much, and your beautiful Hamantaschen might leak, making them a bit messy. Stick to about 1 teaspoon per cookie.
• Troubleshooting Thick Dough: If you cut out circles and realize your dough is a bit too thick for easy folding, don’t panic! Gently flatten each circle a bit more with your rolling pin before filling. The result will simply be a slightly larger Hamantaschen – and there’s absolutely nothing wrong with that! Focus on achieving the triangular shape, regardless of the initial size.
• Embrace Imperfection: If you’re baking with children or grandchildren, let them have fun! The joy of making and sharing these cookies far outweighs the need for perfectly shaped Hamantaschen. Each unique cookie tells a story.

Irresistible Hamantaschen Fillings

The beauty of Hamantaschen lies in their versatility, especially when it comes to fillings. While the traditional poppy seed holds a special place, there are endless possibilities to explore, catering to every palate:

• Muhn (Sweet Poppy Seed Filling): This is arguably the most popular and traditional Hamantaschen filling, offering a rich, earthy sweetness. My recipe below provides a simple, no-sugar vegan poppy seed filling that comes together in just about 10 minutes, capturing that authentic flavor beautifully.
• Fruit Jams: A vibrant fruit filling adds a delightful burst of flavor inside these cookies. I’ve included a recipe for a healthy, no-sugar raspberry chia seed jam below, which is incredibly delicious. Other excellent options include Cranberry Chia Jam, Orange Marmalade, or classic apricot preserves. Always opt for brands with no added sugar to keep them wholesome.
• Peanut Butter and Chocolate: Yes, it’s as heavenly as it sounds! Simply melt some chocolate chips (dairy-free if vegan) and stir in an equal amount of creamy peanut butter. Allow the mixture to cool slightly until it’s spoonable but firm enough to hold its shape, then use it to fill your Hamantaschen before folding.
• Hazelnut Spread: For a truly decadent experience, a good quality hazelnut spread (dairy-free if vegan) is an absolute dream. This might just become your new favorite Hamantaschen filling!
• Nut Butters: Almond butter, cashew butter, or even sunflower seed butter make excellent, protein-rich fillings. Add a touch of cinnamon or a drizzle of maple syrup for extra flavor.
• Halva: Crumbled halva (a sesame-based confection) can be a wonderfully unique and delicious filling, especially for tahini lovers.
• Savory Options: Don’t limit yourself to sweet! Consider savory fillings like a small dollop of olive tapenade, a seasoned mashed sweet potato, or a mixture of caramelized onions and herbs for a unique appetizer twist. Remember to adjust the dough recipe by omitting sugar/vanilla and adding more tahini/water as noted in the ingredients section.

Experiment with your favorite flavors to create Hamantaschen that are uniquely yours!

Creating the Perfect Poppy Seed Filling

The traditional Muhn (poppy seed) filling is a hallmark of authentic Hamantaschen. This simple recipe yields a rich, sweet, and perfectly jammy filling:

1. Grind Poppy Seeds: For the best texture and flavor release, finely grind your poppy seeds using a spice grinder or a mortar and pestle.
2. Heat Liquids: In a small saucepan, gently heat the honey (or maple syrup for vegan), almond milk, and lemon juice until the mixture begins to simmer.
3. Combine & Simmer: Add the finely ground poppy seeds and raisins to the simmering liquid. Continue to simmer over low heat, stirring frequently, for 5-8 minutes until the mixture thickens into a rich, jammy consistency.
4. Flavor & Cool: Remove the saucepan from the heat. Stir in the vanilla extract and a pinch of sea salt. The poppy seed filling will continue to thicken as it cools. Allow it to cool completely before using it to fill your cookies.
5. Storage: This delicious poppy seed filling can be stored in an airtight container in the refrigerator for up to two weeks.

Whipping Up a Quick Raspberry Chia Jam

This simple, no-sugar-added raspberry chia jam is a fresh and healthy alternative to traditional fruit fillings, bursting with natural sweetness and nutrients:

1. Combine Ingredients: Place the frozen raspberries, water, honey (or maple syrup for vegan), and lemon juice in a small saucepan.
2. Simmer Berries: Bring the mixture to a gentle simmer, then reduce the heat to low and cook for about 5 minutes, stirring occasionally. Use the back of a wooden spoon to mash any berries that haven’t naturally broken down.
3. Add Chia Seeds: Remove the saucepan from the heat and stir in the chia seeds. Chia seeds are natural thickeners and will give the jam its characteristic consistency.
4. Thicken and Cool: Let the jam sit for 10 minutes to allow the chia seeds to absorb the liquid and thicken. Stir again. Allow the jam to cool completely before using it as a Hamantaschen filling.
5. Storage: This homemade raspberry chia jam can be stored in an airtight container in the refrigerator for up to one month.

Healthy Hamantaschen: A Modern Tradition

As a passionate cook, I often take the cherished Jewish recipes passed down through generations, like those from my Grandmother, and thoughtfully adapt them into healthier versions. My aim is always to ensure they are equally—if not more—delicious and satisfying.

For me, the true essence of tradition isn’t rigidly tied to a specific recipe or a set of ingredients. Instead, tradition is found in the joy, the love, and the profound connection I experience while baking these Hamantaschen cookies and sharing them with loved ones. The real tradition lies in the act of continuing to bake Hamantaschen, in whatever way feels authentic and meaningful to me. The fact that these are healthy Hamantaschen doesn’t diminish their connection to the generations who came before me, nor does it lessen the joy they bring to generations yet to come. It’s about celebrating heritage with mindful choices.

To all who celebrate, I wish you a very Happy Purim filled with happiness, good health, and delicious treats!

Did you enjoy this recipe? Your feedback is incredibly valuable! Please consider leaving a five-star rating and a comment below. We also love seeing your creations! Share your photos on Instagram by tagging me @dkhealthcoach and using the hashtag #debraklein. Your support helps us continue sharing healthy and delicious recipes!

Hamantaschen Cookies

Author: Debra Klein

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.

Rating: 4.94 from 63 votes

Rate this Recipe

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Quick Overview

Prep Time:

15 mins

Cook Time:

13 mins

Additional Time:

5 mins

Total Time:

33 mins

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Yield & Nutrition

Course:

Dessert

Cuisine:

Jewish Holiday

Servings:

18 cookies

Calories:

158 kcal

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Equipment

• Round Cookie Cutters
• Food Processor
• Stainless Steel Heavy Baking Sheet

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

1. Make dough: Place all dough ingredients in a 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.
2. Preheat oven to 350°F (175°C) and line a baking sheet with unbleached parchment paper.
3. Divide dough into equal halves. Wrap one half and put back in the fridge. Flour your work surface with arrowroot 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.
4. Place ½-1 teaspoon of jam into the center of each circle. To shape into a triangle, lift up the 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 the prepared baking sheet.
5. Continue until all dough has been cut, filled, and folded.
6. Bake for 13 minutes, until golden brown.
7. Cool completely before storing in an airtight container. Hamantaschen will stay good in the fridge for 2 weeks or freeze for up to 3 months.
8. TO MAKE RASPBERRY CHIA JAM: Place berries, water, honey, and lemon juice into a small saucepan. Bring to a 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.
9. TO MAKE POPPY SEED FILLING: Finely grind poppy seeds in a 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 (dairy-free for vegan). 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 the fridge until the chocolate sets.

Nutrition Information

Serving: 1g
Calories: 158 kcal
Carbohydrates: 11g
Protein: 6g
Fat: 15g
Saturated Fat: 1g
Polyunsaturated Fat: 13g
Sodium: 171mg
Fiber: 4g
Sugar: 8g

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete, and useful.

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