Gluten-Free Hamantaschen

Vegan and gluten-free cookies perfect for Purim, with a classic apricot jam filling and a chocolate peanut butter variation.

Ingredients

Dough

• 2 cups Fine Almond Flour
• 1 cup Tapioca Flour
• 1/3 cup Light Brown Sugar (or coconut sugar)
• 1/4 cup Cold Vegan or Dairy Butter, cubed
• 1/4 cup Almond Milk (or other plant-based milk)
• 1 tsp Vanilla Extract
• 1 tsp Orange Zest
• 1/2 tsp Baking Powder
• 1/4 tsp Salt

Fillings

• Apricot Jam (or other fruit jam)
• Dairy-Free Chocolate Chips

Topping

• Powdered Sugar
• 2 tbsp Chocolate Chips (for drizzle)
• 1 tbsp Peanut Butter (for drizzle)

Steps

1. Mix brown sugar, almond milk, vanilla extract, butter, and orange zest in a medium bowl.
2. Add almond flour, tapioca flour, baking powder, and salt; mix until a dough forms.
3. Cover and refrigerate for at least 1 hour (overnight is better).
4. Preheat oven to 350°F.
5. Roll half the dough to 1/4" thickness on a floured surface.
6. Cut 3" rounds and place on a parchment-lined baking sheet.
7. Fill centers with jam or chocolate chips, then pinch the edges into triangles.
8. Bake 12–15 minutes until edges are golden brown, then cool for 10 minutes.
9. Melt chocolate chips and peanut butter together and drizzle over chocolate-filled cookies.
10. Dust all cookies with powdered sugar.

Notes

• The longer the dough chills, the better — overnight works great.
• Freeze shaped cookies before baking to help them hold their triangle shape.
• Store in a zip-lock bag for up to 1 week, or freeze for up to 2 months.

Source

Gluten-free Hamantaschen