Gluten Free Hamantaschen

Every time I think of Gluten Free Hamantaschen, I can’t help but remember the warmth of my grandmother’s kitchen during the festive season. The aroma of baked goods wafting through the air, the laughter shared over family gatherings, and the excitement of making these delightful cookies together. Hamantaschen, traditionally filled with sweet preserves, are not just a treat; they are a symbol of togetherness and celebration. Each triangle-shaped pastry holds a treasure of flavor, waiting to be discovered. One bite transports me back to those cherished moments, reminding me of the joy of family traditions.

Shopping List for Gluten Free Hamantaschen

When it comes to baking Gluten Free Hamantaschen, the magic lies in the ingredients. Each component plays a crucial role in creating that perfect dough and delightful filling. From the nutty flavor of almond flour to the sweetness of maple syrup, these ingredients work in harmony to deliver a treat that is not only delicious but also holds a special place in our hearts.

• Coconut Oil: ¼ cup of melted coconut oil provides a rich, tropical flavor while ensuring the dough remains moist. It’s a fantastic alternative to butter, especially in gluten-free baking.
• Maple Syrup: ¼ cup of maple syrup adds natural sweetness and a hint of caramel flavor, enhancing the overall taste of the cookies.
• Eggs: You’ll need 2 eggs, divided. They act as a binding agent, helping the dough hold together beautifully.
• Sea Salt: ½ teaspoon of fine sea salt balances the sweetness and enhances the flavors of the other ingredients.
• Almond Flour: 2 cups (196 grams) of almond flour create a tender texture and a nutty flavor that’s essential for gluten-free baking.
• Tapioca Flour: 1 cup (120 grams) of tapioca flour helps to give the dough structure. Don’t forget to have a little extra for rolling!
• Baking Powder: ¾ teaspoon of baking powder provides the lift needed for the cookies to rise slightly during baking.
• Jam: For filling, use your favorite jam. Whether you prefer raspberry, apricot, or something unique, the filling adds the sweet surprise that makes these cookies special.

Gluten Free Hamantaschen Instructions

Preparing Gluten Free Hamantaschen can become a delightful ritual. Let’s dive into the process and create these delectable cookies step-by-step!

1. In a large bowl, whisk together ¼ cup of melted coconut oil, ¼ cup of maple syrup, 1 egg, and ½ teaspoon of fine sea salt until well combined. The mixture should look smooth and creamy.
2. Add in 2 cups of almond flour, 1 cup of tapioca flour, and ¾ teaspoon of baking powder. Using a sturdy spoon, combine the ingredients thoroughly until there are no dry spots left. The dough will be a bit sticky, which is okay.
3. Once the dough is fully mixed, transfer it to a piece of plastic wrap and chill in the refrigerator for at least one hour, or up to one day. This step is essential for easy handling later.
4. Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper. This preparation ensures that your cookies won’t stick during baking.
5. Take out a large piece of parchment paper and sprinkle it lightly with tapioca flour. Place the chilled dough in the center and sprinkle a bit more tapioca flour on top. Roll out the dough gently to a thickness of about 1/4 to 1/8 of an inch. Try to keep it even for uniform baking.
6. Using a cookie cutter or a glass, stamp out circles of about 3 inches in diameter from the rolled dough. Gather the scraps, re-roll them up to two times, and continue cutting out circles until all the dough is used.
7. Transfer the cookie circles to your prepared baking sheet. If any dough sticks to the parchment, carefully run a small spatula dusted with tapioca flour underneath to loosen it.
8. Make an egg wash by whisking together the remaining egg with 1 teaspoon of water in a small bowl. Lightly brush each circle with this egg wash to give them a beautiful shine.
9. In the center of each circle, place about 1 teaspoon of jam (or your filling of choice). Don’t overfill to prevent spillage.
10. Now it’s time to shape the cookies into triangles! Gently fold one side of the circle over the filling, followed by the other two sides, pinching together the corners where they meet. Make sure to neaten up any cracks that might form, as the dough is forgiving.
11. After forming all the cookies, place them in the refrigerator for 15 minutes to chill. This optional step helps maintain their shape while baking.
12. Brush the chilled cookies with the egg wash on the outside and bake on the middle rack of your preheated oven for 13 to 15 minutes. You’ll know they are done when the bottoms are lightly browned, yet the edges remain pale.
13. Once baked, transfer the cookies to a wire rack to cool slightly before enjoying them. Feel free to share and savor the delightful taste of Gluten Free Hamantaschen!

Recipe Notes about Gluten Free Hamantaschen

As you make your Gluten Free Hamantaschen, here are some tips to keep in mind for the best results:

• Storage: To store leftovers, place the cookies in an airtight container at room temperature. They are best enjoyed fresh, but will keep for up to 3 days.
• Freezing: You can freeze the baked cookies for up to a month. Just make sure they are completely cooled before placing them in a freezer-safe container.
• Variations: Feel free to experiment with different fillings like Nutella or cream cheese for a twist on tradition.
• Egg Wash Alternatives: If you prefer a vegan version, you can substitute the egg wash with a mixture of almond milk and maple syrup.
• Serving Suggestions: These cookies are delightful as a dessert or paired with tea for afternoon snacks.

Serve This Gluten Free Hamantaschen With

• Fresh Fruit: Pairing with fresh fruit such as berries or fig slices can enhance the sweetness of the cookies.
• Hot Beverages: Enjoy these cookies with a warm cup of tea or coffee for a delightful experience.
• Festive Gatherings: Serve them at holiday gatherings or family occasions to add a special touch to the dessert table.
• Ice Cream: A scoop of vanilla or almond ice cream alongside your Gluten Free Hamantaschen makes for a wonderful dessert combination.
• Seasonal Occasions: These cookies are perfect for spring celebrations or any time you want a sweet treat to share with loved ones.

FAQ

Conclusion

The Gluten Free Hamantaschen are not just cookies; they are a delightful journey back to cherished family moments. Their unique shape, filled with sweet surprises, makes them perfect for any gathering or casual snack. I encourage you to try making these treats yourself; you’ll find they bring warmth and joy to your kitchen. So, roll up your sleeves and enjoy the process of creating these little treasures!

Gluten Free Hamantaschen

The ultimate comfort food, Gluten Free Hamantaschen are sweet triangle pastries filled with delicious jam. Perfect for any occasion, these easy-to-make cookies are a delightful way to indulge without gluten!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Desserts

Cuisine Jewish

Servings 18 cookies

Calories 120 kcal

Equipment

• Oven
• Whisk
• Baking Sheet

Ingredients

  

• ¼ cup coconut oil
• ¼ cup maple syrup
• 2 eggs eggs
• ½ teaspoon fine sea salt
• 2 cups almond flour
• 1 cup tapioca flour
• ¾ teaspoon baking powder
• jam for filling

Instructions

 

• Whisk together coconut oil, maple syrup, one egg, and fine sea salt in a large bowl.
• Add in almond flour, tapioca flour, and baking powder and combine together thoroughly with a sturdy spoon until the dough is well hydrated and no dry spots remain.
• Transfer the dough to plastic wrap, and chill, for at least an hour or up to 1 day.
• Preheat the oven to 350ºF and line a baking sheet with parchment paper and set aside.
• Set out a large piece of parchment and sprinkle it with tapioca flour. Set the dough in the middle of the parchment and sprinkle the top with tapioca flour too. Roll out the dough to a thickness of 1/4 - 1/8 of an inch.
• Stamp out 3" circles using a cookie cutter. Re-roll the scraps up to two times. You should get about 18 circles.
• Transfer the cookies to the prepared baking sheet. If any of the dough sticks to the parchment, run a small spatula dusted with tapioca flour underneath the dough to loosen it.
• Make an egg wash by whisking together the remaining egg with 1 teaspoon of water. Brush each circle with egg wash and place 1 teaspoon of jam in the center of each circle.
• Form the circles into triangles by gently folding over one side and pinching together the corners where they meet. Repeat for the other sides.
• Once all the cookies are formed, refrigerate for 15 minutes to chill. This helps the cookies keep their shape better.
• Brush the chilled cookies with egg wash on the outside and then bake on the middle rack for 13-15 minutes, until lightly browned on the bottom.
• Transfer to a wire rack to cool slightly before enjoying.

Notes

• Tip 1: It's easiest to roll this dough out on parchment paper, as it tends to be non-stick.
• Tip 2: These cookies are their very best on the first day they are made. However, they will keep in an air-tight container for up to 3 days. They will continue to get softer with time.

Keyword easy dessert recipe, Gluten-Free Cookies, Hamantaschen Recipe, Jewish Pastries

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!