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!
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20 hamantaschen
- 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
Make the Hamantaschen:
- 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.
- Place another piece of plastic wrap over the dough and tuck underneath the cutting board.
- Then, roll the dough into a large rectangle until it’s about 1/4″ thick.
- Use a 3-inch cookie cutter to cut as many circles of dough possible.
- Remove the excess dough from around the circle cutouts.
- Add 1/2-3/4 teaspoon of your filling of choice into the center of each cookie cutout.
- Dip your finger into the egg wash (aka whisked egg) and brush the perimeter of the dough with egg wash.
- Fold the hamantaschen and secure the corners by pinching them together. Watch my video to learn how to form the hamantaschen.
- Place each hamantash onto a parchment cookie sheet.
- Place the pan filled with hamantaschen into the fridge for 1 hour.
- Then, bake at 350℉ for 15-20 minutes.
- Cool on a wire baking rack for 1 hour before storing.
To Make the Chocolate Filling:
- Sift the cocoa powder over the melted butter. Whisk to combine.
- Then, mix in the remaining ingredients.
- Refrigerate until ready to use.
- If refrigerated overnight and the mixture becomes too hard to use, microwave it for 15-20 seconds, then stir. It should be thick.
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).