Gluten Free Hamantaschen Cookies

Gluten Free Hamantaschen Cookies

gluten free hamantashenGluten Free Hamantaschen (Haman’s Hat/Haman’s Pocket, pronounced hah-men-tash-en) cookie.

I first learned of this yummy-sounding treat when I was reading one of my reader’s own blogs outlining how delicious this cookie could be (wait for it …) gluten free! I began to read more about the history of this cookie and more about Purim – more, that is, than I already knew from my kids’ mini-Bible books including favorite stories like Esther’s. The cookie has yeast incarnations and more cookie-like incarnations, the latter of which sounded more intriguing to me, cookie fiend that I am!

So, I dove into the history further, read reams of recipes and decided to make a stab at this seasonal sweet. I love that Purim traditions include sending gifts of food to friends, and of course, a Purim feast! (These cookies would be wonderful for either!) They are very easy to make with my gfJules Flour, since it provides stretch where other flours in rolled doughs do not. Whether you concoct a homemade poppyseed filling, or just use your favorite preserve, jam, chutney or paste (like quince) — you choose. It is not even necessary to chill this dough before rolling, so it’s quick, too!

Search no further for a great way to celebrate this Purim, or just this wintry weekend – take your pick! (And don’t forget to check out my Challah recipe if you are in need of more yummy recipes for Purim!).

Recipe Name
Gluten Free Hamantaschen
Published On
Average Rating
4 Based on 2 Review(s)

Hamantashen (Haman’s Tri-Cornered Cookies)

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  • 1/2 cup palm oil or coconut oil shortening
  • 1/4 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
  • 1/2 cup granulated cane sugar
  • 2 large eggs (or Ener-G® gluten free egg replacer works well here)
  • 1 tsp. pure vanilla extract
  • 3 cups gfJules™ Gluten Free All-Purpose Flour
  • 1/2 tsp. salt
  • 1 Tbs. baking powder
  • 1 1/2 tsp. citrus peel or zest
  • preserves, chutney or jam for filling (I used Bonne Maman® Preserves)
  • 1 egg (or non-dairy milk of choice)
  • 1 tsp. honey or agave nectar
  • 2 tsp. water
  • demerera or coarse sugar (optional)
  • confectioner’s sugar (optional)


Gluten Free Hamantashen - gfJules


To prepare the dough, cream shortening, butter and sugar until light and fluffy. Beat in the eggs (or substitute) and vanilla.

Whisk together the dry ingredients in a separate bowl, then gradually stir in with the wet mixture until fully incorporated. A smooth dough should be formed at this point – not sticky or dry.

Preheat oven to 375° F (static).

Prepare a clean surface or pastry mat by dusting lightly with gfJules™ Gluten Free All Purpose Flour. Roll dough to 1/4-inch thickness and cut 2 1/2 – 3 inch circles using a sharp round cookie cutter.

hamantashen methodPlace a teaspoon-sized dollop of filling in the center of each circle. Fillings can include any fruit preserve, jam, chutney or paste, such as quince. They should not, however, be watery.

Brush edges of each circle lightly with water, then fold into one point, then bring the bottom rim of the circle up to form the bottom of a triangle.

Pinch each of the three corners firmly, brushing again with water if necessary to keep the corners stuck together during baking.

Gently transfer to a parchment-lined cookie sheet.

Stir these toppings together: egg (or non-dairy milk), honey and water. Brush lightly on tops of each exposed portion of the cookie. Sprinkle with the demerara sugar, if desired.

Bake in preheated oven for approximately 12 minutes. Cookies should be lightly browned. Dust with confectioner’s sugar, if desired. If cookies are very crumbly when eating, they were slightly overcooked.

Yield: approximately 24 cookies

gluten free hamantashen - gfJules

This recipe was featured on Gluten Free Wednesdays with the Gluten Free Homemaker!

15 thoughts on “Gluten Free Hamantaschen Cookies

  1. I just made these cookies and most of them opened up while baking. I made sure the edges were wet and I pinched the corners real tight. Do you have any ideas why this happened?

    • Hi Phylis, probably there was too much filling so that when it heated during the bake and expanded, and the cookie rose as well, the edges popped open. Either cut the dough into larger shapes before filling and sealing, or put less filling in the middle next time. And be sure to press more edges together instead of just the very tips. That ought to help, but at least you’ll know that however they look, they’ll taste great!

  2. Pingback: Weekly Gluten-Free Menu Plan -- Homemade Cookies and Candy

    • Hi Louise, I posted the recipe before Purim, but we didn’t have time go get it out in my newsletter before-hand. I guess you just have to keep checking my blog to see what’s new! 😉 I use Earth Balance Shortening Sticks. Vegan, non-hydrogenated, no transfats. Works great!

  3. These look great. I will definitely be trying my hand at GF hamentashen this week. Just wondering _ will this yield a cookie type dough or a cakey style dough?

  4. Is it possible to make your cookies and crackers just using butter rather than using shortening? I can’t eat shortening or canola/peanut/vegetable oils, etc. Thanks!

    • Marina – butter has a higher moisture content than does shortening (which has no moisture), so you may need to account for it in recipes if you substitute (add a bit more flour, if you find that the dough is too wet). You could also try coconut oil as a shortening sub — it’s a solid like shortening at room temp. Hope that helps you!

      • Jules – that helps. Thanks! I will use coconut oil. Its one of the few oils I can eat. Thanks for all you do to bring us gluten free products and recipes!

    • In this recipe, if you are not using my flour (which already includes xanthan gum), add around 1 tsp. xanthan gum per cup of gluten-free flour.

    • Hi Bee – I don’t know exactly what’s in that flour blend, but you could give it a try. If it doesn’t already contain xanthan gum, you will need to add that, as my flour blend contains xanthan gum. Hope it works with that flour!

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