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–+ servings

Gluten-free Hamantaschen

5 from 8 votes
Serves: 14 servings
Prep Time: 1 hour 5 minutes
Cooking Time: 15 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 2 cups fine almond flour
  • 1 cup tapioca flour
  • 1/3 cup light brown sugar. You can also use coconut sugar, just note the color of the cookies will be darker
  • 1/4 cup cold vegan or dairy butter, cubed- mine was salted
  • 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

Filling

  • Fruit jam, I used apricot
  • Dairy-free chocolate chips

Toppings

  • Powdered sugar, to top
  • Chocolate peanut butter drizzle: melt 2 tbsp of chocolate chips with 1 tbsp of peanut butter

Directions

  1. PREP YOUR DOUGH: In a medium sized bowl, mix together the sugar, milk, vanilla, butter and orange zest. It's fine if the butter is still a little clumpy.
  2. Add in your almond flour, tapioca flour, baking powder, and salt. Begin mixing together with your hand to break up the butter and incorporate it into the dry ingredients to create a dough. Make sure to scrape the sides of the bowl to get all of the flour off.
  3. CHILL YOUR DOUGH: Once the dough is formed, remove it from the bowl and cover it in plastic wrap. Refrigerate for at least 1 hour.
  4. After one hour, preheat your oven to 350 F.
  5. PREP YOUR COOKIES: Remove half of the dough and leave the other half in the fridge while you work with the first batch. On a lightly floured or greased surface (I like to sprinkle more tapioca flour), roll the dough out so that its about a 1/4u0022 thick. The dough is easier to remove if its thick, so you can always roll it out thicker, then flatten it with your fingers once you transfer it to the baking sheet.
  6. Using the top of a glass or cookie cutter that's about 3u0022, cut out rounds and place them onto a baking sheet lined with parchment paper. Continue rolling and cutting out the dough until all rounds are on the baking sheet. Each batch of dough should make 6-7 rounds.
  7. FILL YOUR COOKIES Jam: if you're filling your cookies with jam, place about 1/2- 1 tsp worth in the center of the dough. Bring up the three corners of the circle and pinch them in to form a triangle- I lightly wet my hands when folding up the dough Chocolate: pinch up the corners of the dough to create a triangle, and fill each center with 1 tsp of dairy-free chocolate chips
  8. BAKE YOUR COOKIES: Bake your cookies for 12-15 minutes, until they start to brown on the edges. Remove from oven and let them cool for 10 minutes. While the first batch bakes, repeat steps 5-7 with the remaining dough.
  9. After they're cooled, drizzle the chocolate ones with the peanut butter chocolate mixture, and top both versions with powdered sugar.
  10. Keep them stored in a ziplock bag in a cool place for up to 1 week, or freeze for up to 2 months. I prefer them kept in the fridge or freezer.