Hamantaschen are triangular shaped cookies or pastries with a filling traditionally eaten on the Jewish holiday of Purim.
There are so many creative recipes out there for hamantashcen – you can have a new version for every day of the year!
But it’s always nice to be able to fall back on a classic. Here is my classic hamantaschen recipe – but grain-free and dairy-free, though no one will notice!
My favorite almond flour is Wellbee’s Super Fine Almond Flour. I like it better than the Honeyville brand I was using for a while. It’s also available kosher for passover! (though I would recommend you buy it straight from their website for the version certified for passover).
Everyone has their favorite filling for hamentaschen. We love the jam filled ones. I usually buy an organic, naturally sweetened jelly. Rigoni di Asiago Fiordifrutta is one of the few kosher certified brands that are both organic and without added sugars – and they are delicious.
Classic Grain Free Hamantaschen
Naturally sweetened and gluten-free.
Yield: 24 cookies
2 ¾ cups blanched almond flour
2/3 cup arrowroot starch
¼ teaspoon fine sea salt
1 large egg plus one egg for glazing
1/3 cup honey or maple syrup
1/3 cup coconut oil, butter, or palm shortening
Naturally sweetened fruit preserves for filling (apricot, blueberry, strawberry, etc..)
1. Preheat oven to 350F.
2. Pulse flour, starch, and salt, in a food processor.
3. Add egg, honey and coconut oil and pulse until just combined. If dough is too wet, add a bit of starch.
4. Dust a flat surface with starch and roll out dough ¼ inch thick. Cut out rounds with a 3-inch cookie cutter or drinking glass.
5. Transfer to a baking sheet lined with parchment paper. Place 1 teaspoon of filling in the center of each round and fold up edges to form a triangle.
6. Glaze with a beaten egg and bake for 15-18 minutes or until edges golden. Cool on a rack. Store in a paper bag to keep them crispy.
Click here to pin this recipe!
Yum, those look great! I wish almond flour wasnt so expensive though.
I really enjoy your recipes – thanks for sharing them 🙂
Happy (almost) Purim!
Jen
Almond flour is not hard to make. It’s hard to get it very fine, if you like it that way. However, a coffee grinder would be perfect to finish it off.
I am going to pin this for a pesach recipe! I’m going to substitute tapioca starch for the arrowroot starch.
Thanks so much for putting this up!
Leah – the shortbread cookie recipe I just posted would also make a fabulous Pesach recipe. I dipped them in dark chocolate for shabbat last week and they were amazing!
http://www.realfoodkosher.com/grain-free-shortbread-cookies/
Thank you Jen!
Your grain-free hamantaschen look beautiful!
Thanks Jill!
Thanks for the tapioca comment, Leah! I have that at home and will be making this recipe tonight! My wheat allergic son comes home tonight for Purim. Thank you so much.
I use tapioca and arrowroot interchangeably all the time!
These came out delicious. I substituted half corn starch and half potato starch for the arrowroot starch and it was fine. I like that they are healthy (coconut oil for fat and honey for sweetener) plus they’re not overly sweet.
Thanks for sharing 🙂
Delicious! My wheat allergic son said they were great and didn’t taste like the usual wheat free stuff. He wanted strawberry, chocolate, and strawberry chocolate fillings so I obliged. It was not easy in my (new) area to find parve chocolate chips. I found soy, nut and dairy free parve chocolate chunks in a gluten free section in the back of a store. They worked! I also followed the tapioca suggestion, as I always have tapioca starch in the house, and it was great. Thank you, thank you, thank you!
So glad your son enjoyed them 🙂
Lisa recently posted..Grain Free Hamantaschen Roundup
I love your recipes!
Have you ever considered posting the nutrition facts with your recipes?
That would a great plus!
Not at this time.
Beautiful hamantashen were a huge hit, even with the gluten eating family. I added some lemon extract, and used the maple syrup and palm shortening options. We used fiordifrutta wild strawberry jam, and also some homemade poppy filling . All in all, fabulous find. Gonna use this recipe for a basic cookie too. Thank you!
Thank you Chana 🙂