It’s that time of year, friends! Purim is just a week away, and these vegan & gluten-free hamantaschen are the perfect little something to bake for the holiday, or just for fun!
We’ve got a classic apricot jelly filled cookie, and a fun spin with chocolate & peanut butter. There are endless possibilities for how you can fill these, and I can’t wait for you guys to make them.
This is my first year testing a homemade hamantaschen recipe, and I’m so happy with how it turned out. Since I personally have no allergies to gluten or dairy, I love enjoying the traditional cookies every year during this holiday.
I know that’s not the case for many of my followers, so I wanted to create a recipe that’s both vegan and gluten-free for everyone to enjoy.
The dough is made with only 9 ingredients, and takes about 5 minutes to prep. The hard part is waiting for the dough to chill, but the good news is that it can be made overnight so it’s ready to work with in the morning!
There are so many ways to fill your cookies, you can really get creative with them. I listed some of my favorite ones below.
Filling options for your gluten-free Hamantaschen
I love a classic apricot filled hamantaschen. You can use any jam you enjoy most, but I love to get one that’s naturally fruit-sweetened
Chocolate Peanut Butter
For this version, I shaped my cookies into a triangle, filled them with vegan chocolate chips, baked them, and then drizzled them with a simple peanut butter chocolate sauce made with melted chocolate chips and peanut butter.
I know this flavor isn’t traditional, but it’s definitely a fun flavor to make! For a funfetti hamantaschen, mix your dough with rainbow sprinkles while rolling it out. Form your triangles and leave them empty. Freeze them for 20 minutes, and then bake them as instructed. Once they’re baked and cooled, fill them with your favorite vanilla icing. I love using this dairy-free one!
For a nutella version, fill the center of your cut out dough with 1 tsp of your favorite nutella (like this vegan one), fold it up into a triangle, and bake as instructed.
Tips for the best hamantaschen
- Don’t overfill your cookies! I suggest filling with no more than 1 tsp of jam or other topping
- Let the dough chill for at least 1 hour, but the longer the better
- Work with half the batch at a time so that the dough doesn’t soften
- Make sure to pinch the corners tight so that they don’t open
- Optional but suggested if you have some extra time: stick the shaped and filled hamantaschens in the freezer while your oven preheats, and bake them straight from the freezer. This will help them hold their shape
Be sure to read through all of the notes and steps before making your cookies. I tried to be as detailed as possible to help any first timers, but you can always leave a comment below, or message me on Instagram, if you have any questions!