Ingredients
Tools
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Instructions
Make the Dough:
- In a large bowl, whisk together the 1 ½ cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, ½ cup finely ground blanched almond flour, ¼ cup tapioca starch, ¾ teaspoon baking powder and ¼ teaspoon salt. Set aside.
- In a bowl of an electric mixer fitted with the paddle attachment or using a hand mixer with a new large bowl, beat together the 1 cup unsalted vegan butter (2 sticks) and 1 cup granulated sugar for 5 minutes.
- Next, beat in the 1 large egg & 1 teaspoon pure vanilla extract. Scrape down the sides of the bowl and mix for 1 minute, just until incorporated.
- With the mixer on low speed, slowly add the flour mixture until just combined. Beat on medium for 30-60 seconds until a dough forms.
- Transfer the dough to a large piece of plastic wrap and shape into a square. Wrap in the plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- How to roll the dough: Place a piece of plastic wrap onto your counter or around a cutting board and sprinkle gluten free flour onto it. Break off ¼ of the refrigerated dough and place onto the surface and press down the dough with your palm so it’s a bit flatter. Sprinkle with more gluten free flour. Place a second piece of plastic wrap on top of the dough and tuck under the cutting board. Use a rolling pin to roll the dough between the two pieces of plastic wrap until it is about ¼ “ thick. Remove the top piece of plastic wrap and use a cookie cutter to cut out 3” circles for your hamantaschen.
- Re-roll the dough scraps as previously directed to make more cookie cutouts. Continue to roll each quarter of dough until all are cut into circles.
- Once ready to fill and shape hamantaschen, spoon 1 teaspoon filling into each circle of dough.
- Whisk together the egg wash ingredients in a bowl (1 large egg & 2 teaspoons water).
- Brush egg wash along the perimeter of one of the circles of dough. This will help the dough hold it’s shape. Pinch the edges of the circle of dough together to form three corners. Place back onto the baking sheet.
- Repeat step 11 until all the hamantaschen are shaped.
- Chill shaped hamantaschen in the freezer for 30 minutes or in the fridge for 1 hour.
- Bake for 20-23 minutes or until lightly golden.
Make the Chocolate Filling:
- Combine all ingredients in a mixing bowl and mix until well combined: melted ½ cup unsalted vegan butter (1 stick), ⅓ cup cocoa powder, ¾ cup granulated sugar, 1 teaspoon pure vanilla extract, ¼ teaspoon salt, and 1 egg white.
- Place bowl of chocolate filling in the freezer for 15 minutes or refrigerate for at least 30 minutes or until ready to use.
Test Kitchen Notes
- You can use an alternative filling instead of the chocolate filling recipe provided. Feel free to use any jam or preserve flavor you like (raspberry or apricot works well), chocolate chips, cookie butter spread, or any other filling.
- These cookies will stay fresh in a ziplock bag on the counter for 4 days or you can freeze for up to 3 months.
- This cookie dough can also be used to make gluten free sugar cookies!