Gluten Free Hamantaschen Cookies

Gluten Free Hamantaschen Cookies

gluten free hamantashenGluten Free Hamantaschen (Haman’s Hat/Haman’s Pocket, pronounced hah-men-tash-en) cookies are certainly unique and symbolic at Purim, but so good you should add them to your recipe box for any time of year.

I first learned of this yummy-sounding treat when I was reading one of my reader’s accounts of how delicious this cookie could be when made with my gfJules™ Gluten Free Flour! I began to read more about the history of thGluten Free & Vegan Hamantashen Cookies for Purim | gfJules.comis 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’s long history includes yeast incarnations and more cookie-like incarnations, the latter of which sounded more intriguing to me. I mean, what’s not to like about a cookie with yummy fruit filling?

So, I dove into the history further, read reams of recipes and decided to give this seasonal sweet a try. 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 gluten free flours in rolled doughs often 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!).

reader photo gluten free Hamantaschen

Summary
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Recipe Name
Gluten Free Hamantaschen
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Hamantashen (Haman’s Tri-Cornered Cookies)

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Ingredients:

  • 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)

Method:

 

gluten free hamantashen

Preheat oven to 375° F (static).

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. If it is crumbly, stir in milk, one tablespoon at a time until the dough holds together easily.

Prepare a clean surface or pastry mat by dusting lightly with gfJules™ Gluten Free All Purpose Flour (don’t use gritty rice flour to roll the dough!). 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

21 thoughts on “Gluten Free Hamantaschen Cookies

  1. Looking for a gf recipe for Mandel Breit. Tried my recipe subbing GF cake meal, but it was a fail. Is your flour kosher for Passover?

    • Hi Susan, my flour is certified Kosher by OU but it is not certified kosher for Passover; that being said, it does not contain wheat, oats, rye, barley or spelt. I have readers who have used my flour for Mandel Bread and said it worked beautifully, so don’t give up hope on the recipe working with the right GF flour! Here’s a similar recipe you can review to get the idea of how it would turn out with my flour blend.
      ~jules

  2. Love this recipe! I used the coconut oil and butter, as well as fresh orange zest, and they turned out great. I definitely needed to add some milk to the mix, but that did the trick as promised. I used the 3 inch circles (which was great). Don’t be afraid to add a little more jam for the bigger circle size. Pinch those corners tight, and you’ll have perfect Hamantaschen. I brushed the glaze on half, and skipped it on the other half. Both were fine! I was so excited to finally get to partake in this part of the Purim celebration, and my kids had a blast making them with me. Thanks!!!

  3. Pingback: Gluten-Free Hamantaschen! - Gluten-Free Connecticut

    • Hi Sharonn, you absolutely can. Just make sure it’s wrapped tightly and refrigerated overnight. If using something like coconut oil, it will need to come closer to room temperature before working with it, though. Enjoy!
      ~jules

  4. 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!
      ~jules

  5. 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!
      ~jules

  6. 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?

  7. 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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