Now, all you gluten-free eaters can make and enjoy fantastic Gluten-Free Hamantaschen!

There will be no more hamantaschen-less Purims! That is just unacceptable… because now you can make these fabulous gluten-free hamantaschen!

Like many gluten-free eaters, I haven’t been able to indulge in delicious hamentaschen for years. For me, it’s about 4 years. That’s a long time. It’s quite sad….

Finally, I made it my mission this year to develop a gluten-free hamantash recipe that is not just gluten-free but also happens to taste like a REAL hamentash. Surprisingly, after minimal recipe testing, I came up with these extraordinary gluten-free hamantaschen and have been enjoying them for the past week ever since.

Want to know the secret to making the best gluten-free hamantaschen?

It’s all in my gluten-free miracle dough!! It’s very simple.

Just make a batch of my gluten-free miracle dough and then proceed to make hamantaschen like anybody else would. You roll the dough out (between two pieces of plastic), cut out the cookies, add a filling, seal with egg wash, refrigerate, and bake. That’s it!! There are no crazy complicated gluten-free methods to make awesome gluten-free hamantaschen. They’re basically made like normal hamantaschen and they taste almost identical to the real ones.

If you make these Hamantaschen I’d love to see a photo! Post a photo in Instagram, Facebook, or Twitter and tag me @itsrainingflour so I can see your creations.

Happy Baking! Happy Purim!

Gluten-Free Hamantaschen

• Author: Dalya Rubin
• Prep Time: 1 hour
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes
• Yield: 20 hamantaschen

Ingredients

• 1 batch Gluten-Free Miracle Dough
• 1/2 cup filling(s) of choice – homemade chocolate filling, raspberry preserves, other preserves, chocolate chips, prune filling, etc.
• 1 egg, whisked

Homemade Chocolate Filling (optional)

• 1/4 cup vegan butter (1/2 stick), melted
• 1/2 cup cocoa powder
• 3/4 cup granulated sugar
• 1 teaspoons pure vanilla extract
• Pinch salt
• 1 egg whites

Instructions

Make the Hamantaschen:

1. Wrap a large piece of plastic wrap around a cutting board. Dust with gluten-free flour. Then, place the chilled dough on top of the plastic-lined cutting board and press down.
2. Place another piece of plastic wrap over the dough and tuck underneath the cutting board.
3. Then, roll the dough into a large rectangle until it’s about 1/4″ thick.
4. Use a 3-inch cookie cutter to cut as many circles of dough possible.
5. Remove the excess dough from around the circle cutouts.
6. Add 1/2-3/4 teaspoon of your filling of choice into the center of each cookie cutout.
7. Dip your finger into the egg wash (aka whisked egg) and brush the perimeter of the dough with egg wash.
8. Fold the hamantaschen and secure the corners by pinching them together. Watch my video to learn how to form the hamantaschen.
9. Place each hamantash onto a parchment cookie sheet.
10. Place the pan filled with hamantaschen into the fridge for 1 hour.
11. Then, bake at 350℉ for 15-20 minutes.
12. Cool on a wire baking rack for 1 hour before storing.

To Make the Chocolate Filling:

1. Sift the cocoa powder over the melted butter. Whisk to combine.
2. Then, mix in the remaining ingredients.
3. Refrigerate until ready to use.
4. If refrigerated overnight and the mixture becomes too hard to use, microwave it for 15-20 seconds, then stir. It should be thick.

Notes

Tip: If you prefer more jelly in your hamantashen (about 1 teaspoon per cookie) I recommend closing the hamentaschen using the folding method so that the jelly doesn’t ooze out (opposed to the pinching method).