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Jam Filled Purim Hamantashen Cookies {gluten free, dairy free, soy free, vegan}

February 27, 2015 By Jessica

Since we were real good with eating our vegetables this week, let’s eat cookies. Jam filled cookies that will make your heart go pitter-patter.

Hamentashen cookies!

A classic dessert that we traditionally eat on the Jewish holiday, Purim. What is Purim all about? Click here to learn more.

They say (who is they? I don’t know) the shape of the cookies is to resemble Haman’s hat, the evil villain in the story of Mordechai and Esther. Maybe to celebrate his annihilation? Just a guess. My husband learned in Yeshiva that it’s to resemble Haman’s ears (3 years of Yeshiva Elementary school, does that count??).

I think I like the hat story. Ears? Um, no I can’t think ears, so hats it is. 

Regardless, these cookies will not disappoint. They have the crisp edges, and soft center … with the same crumb those “standard” bakery cookies have.

gluten free egg free dairy free vegan purim hamentashen cookies

I remember when Purim came around, I couldn’t wait until my Mother would come home from the bakery with a box of Hamentashen cookies in hand; oh was I ready to dig in. Even after all these years, I still look forward to eating the sides first, then biting into the jam center to my hearts content.

These cookies taste so similar to those bakery cookies and bring back childhood memories every time. Half a dozen are usually eaten by the time I take them off the cooling rack – I can usually tell who is the culprit based on flavor.

Looking back (here’s a photo of my teenage son from two years ago, when he was 11) at my terrific holiday-baking helper, and a fine one at that! He gets first dibs – the perks of helping Mom in the kitchen …

gluten free egg free dairy free vegan purim hamentashen cookies

I have made them with chocolate chips, poppy seed, and prune filling in prior years. But these are always secondary to jam fillings.

gluten free egg free dairy free vegan purim hamentashen cookies

gluten free egg free dairy free vegan purim hamentashen cookies

I use my late grandmother’s pasta cutter. I remember when she would use it to make my oldest son ravioli, his favorite when he was a toddler.

gluten free egg free dairy free vegan purim hamentashen cookies

Love the jam filling.  

Our all-time favorite jam filled are raspberry, apricot, cherry and orange preserves. We have many favorites. 

gluten free egg free dairy free vegan purim hamentashen cookies

gluten free egg free dairy free vegan purim hamentashen cookies

Note: Typically these cookies have a shiny, golden color because they are brushed with an egg wash (egg and water) before baking. I did not use an egg wash since adapting my recipe to egg free, hence the pale color, but you can easily use an egg if you like or a coconut milk wash (1/4 cup milk with 1 teaspoon earth balance) like on my apple pie recipe … I did not do the extra step this time since I was pressed for time rushing to get my twin boys to occupational therapy.

gluten free egg free dairy free vegan purim hamentashen cookies

gluten free egg free dairy free vegan purim hamentashen cookies

Happy Baking and a Wonderful Weekend!

Purim Hamantashen Cookies
 
Save Print
Prep time
60 mins
Cook time
16 mins
Total time
1 hour 16 mins
 
Celebrate Purim with homemade hamantashen cookies filled with jam or poppy seed filling. The hardest part is figuring out which to fill them with. Buttery tasting, light, and addicting! Some Updates made on March 17, 2016
Jessica: From Jessica's Kitchen
Recipe type: Dessert
Serves: 35-40 cookies
Ingredients
  • Please read through the recipe (and notes) before beginning in order to schedule your time accordingly.
  • You will need 3 half-sheet sized baking sheets lined with parchment paper (13 or 14 to a sheet)
  • Makes 35-40 cookies
  • UPDATE: I have included a poppy seed filling, see below.
  • For the dough:
  • 13¼ oz Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • or this blend with total weight 13½ ounces:
  • 1¼ cup organic white rice flour (All Bob’s Red Mill)
  • ½ cup sorghum flour
  • ½ cup gluten free oat flour (or sub brown rice flour or buckwheat)
  • ¼ cup tapioca starch
  • ¼ teaspoon guar gum (omit if using a flour mix)
  • 2 teaspoons aluminum free baking powder
  • ¼ teaspoon kosher salt
  • 1½ sticks (6 ounces) Non-Dairy Soy Free Spread (Earth Balance) or Palm Shortening
  • ¾ cup evaporated cane sugar
  • 1 tablespoon ground golden flax seed meal
  • 2 tablespoons hot water
  • 1 teaspoon pure vanilla extract (I use Frontier or Nielsen-Massey)
  • 1 tablespoon coconut milk
  • 1 tablespoon room-temperature water
  • For the filling:
  • your choice of filling (I used apricot, cherry and raspberry organic preserves), right out of the jar
  • Poppy Seed Filling:
  • 1¼ c poppy seeds
  • ½ c coconut milk or water
  • ½ c blond coconut nectar or agave nectar
  • 1 tbsp Earth Balance
  • 2-3 tsp lemon juice
  • ½ tsp pure vanilla extract
Preparation
  1. Preparation for poppy filling (if using):
  2. Grind poppy seeds in a coffee grinder or food processor to resemble a fine crumb then transfer to a bowl. Grinding is an important component to the filling.
  3. In a small saucepan, place all the ingredients including ground poppy seeds. Cook, while stirring occasionally on medium heat for 5 minutes, or until thickened.
  4. Transfer to a bowl and let it cool before filling.
  5. Preparation for the dough:
  6. In a small bowl add flaxseed meal and hot water, stir to combine. Set in the refrigerator until ready to use. It thickens up better when slightly chilled.
  7. In a medium bowl combine flours, baking powder, and salt, set aside.
  8. In a stand mixer set with a paddle attachment, cream buttery spread, and sugar on medium speed (start on low speed to prevent your sugar from flying) for 3-4 minutes or until pale in color and creamy. Add vanilla, flax mixture, and dry ingredients. Then add coconut milk and water and mix for 30 seconds. It will still look crumbly. Press the dough together using your hand until it forms into a dough ball. Transfer onto plastic wrap and pat down to form a round disc. Updated 3/10/2017 to speed the process: Wrap the dough refrigerate for 15-20 minutes to chill somewhat but not become too hard to roll. Then proceed to roll out if baking the same day.
  9. Note: The dough will stay fresh in the fridge for up to 3 days or frozen for 2 months.
  10. Once somewhat chilled (after 15-20 minutes) remove from refrigerator and let it sit on the counter until easily bent.
  11. Prepare a small bowl with 1 tablespoon each of coconut milk and water for shaping pinched hamantashen cookies.
  12. Cut the dough in half and chill the other until ready to use to keep it from getting too soft. The idea is that the dough shouldn’t feel greasy if it does then you know it’s too soft and will not be easy to work with.
  13. Dust a piece of parchment paper with some flour (that is sized for your baking sheets) set on a flat surface area or large cutting board for rolling. Roll out dough to about a ¼-3/8 inch thick.
  14. Cut out circles, 2-3 inches round and gently pull away circles from scraps. Remove scraps and transfer onto another lightly dusted piece of parchment paper (make sure it’s sized for your baking sheet). Keep the cut out circles on the original parchment paper and gently lift up and onto your baking sheet. Space rounds 1-2 inches apart. Repeat until all the circles have been cut out. If the cut-out dough appears too soft to handle, refrigerate for 15 minutes before beginning to fill. With limited refrigerator space, chill one baking sheet at a time to work in batches.
  15. Scoop ½ to ¾ teaspoon into the center of each round. Using a small pastry brush, lightly brush the coconut milk/water mixture on the edges working in small batches of 4 or 5 (otherwise the dough will absorb the water mixture). Gently lift three sides, as if to form a triangle, and pinch together the damp dough edges tightly to resemble a triangle. For some, it may be easier to lift and pinch while holding the dough round. Be sure to check if the edges have cracked, if so simply brush with coconut milk/water mixture to seal it up. The poppy seed filling should be exposed.
  16. Repeat until all cookies have been filled and shaped then re-position (if needed) to space 1 to 2 inches apart on the baking sheet.
  17. Meanwhile, preheat the oven to 375 degrees F/190 degrees C.
  18. Chill cookies for 15 minutes before baking. Bake for 13-15 minutes, or until the edges appear golden brown. Let them cool for 10-15 minutes on the baking sheets then transfer to cooling racks or continue to cool on baking sheets (see notes below). The cookie may break apart and the filling very hot if eaten immediately. Baked (or unbaked) cookies can be frozen in a sealed freezer-safe container after cookies have completely cooled then thawed in the refrigerator.
  19. Optional: to mimic the golden hue from an egg wash, brush dough with an equal part mixture of coconut milk and water.
  20. Note: It is not absolutely necessary to transfer the cookies to cooling racks if you like softer cookies omit this step and continue to cool for another 10-15 minutes. The cooling racks just help make the cookies firmer as the air circulates around them.
  21. To freeze raw cut dough: Place the first parchment of cut rounds onto a rimmed half sheet baking sheet (pan) as to bake, then directly above the first layer, place the second sheet of cut rounds and then the third paper with remaining cut rounds to layer. Once all the layers have been placed, wrap with plastic wrap (completely covering the baking sheets) four times to ensure there is no freezer burn or tampering to the flavor of the cookie. When ready to fill, thaw for 20-30 minutes, or when easily bendable and fill with poppy seed (or jam) filling. Can be frozen for up to 3 weeks.
  22. Note on rolling: Rolling out the dough any thinner will tear when forming the shape since there is no egg (or gluten) to bind the dough.
  23. Note on filling the cookie:
  24. If this is your first time making Hamantaschen cookies try cutting out one or two at first, then fill and shape to see if the thickness does not produce any tears or cracks. When you have the right thickness then continue. It's how I started and continued to do so a few times, before eyeballing the right thickness.
  25. After adding all the flours into my bowl and then writing down the total weight, I realized that I didn’t write down each flour weight. Total flour weight is noted above - for a mix or flours listed.
  26. On using eggs: If you can tolerate eggs, sub the flax seed meal for 2 whole extra large eggs. Use an additional egg with a splash of water for the wash.
3.5.3226

 

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gluten free dairy free recipes
recipe image
Recipes
Jam Filled Purim Hamantashen Cookie - gluten free, dairy free, soy free
Published On
2015-02-27
Preparation Time
1hour 16 min
Cook Time
16 min
Total Time
1 hour
Average Rating
51star1star1star1star1star Based on 2 Review(s)

Filed Under: cookies, dessert, holiday, vegan Tagged With: cookies, dairy-free, dessert, gluten-free, holiday, soy-free, vegan

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Comments

  1. Rachel says

    February 28, 2015 at 7:35 am

    The word Hamantashen means Haman's ears. Your husband is right :) These look amazing I cannot wait to make these tomorrow! We love raspberry jam too.
    Reply
    • Jessica says

      February 28, 2015 at 9:06 am

      Thank you Rachel they are really yummy and thank you for clarifying! So he was right! Have a great weekend :)
      Reply
  2. Monica says

    February 28, 2015 at 7:41 am

    It's Hamantashen - with 2 A's in Haman. As crazy as it sounds, the cookies are shaped this way to remind us of Haman's ears. I believe it's because he thought he heard the king say one thing yet it meant another and that is why it's his ears. Your hamantashen look sooo delicious, I can see the crisp edges! I make these every year, but I think I'm going to try your recipe it looks too good to resist!
    Reply
    • Jessica says

      February 28, 2015 at 9:07 am

      OOPS! Thank you Monica for pointing that out and clarifying the story! Let me know how you liked the recipe. Have a great weekend!
      Reply
  3. Vicky says

    February 28, 2015 at 7:48 am

    I usually order our hamantaschen cookies from Katz's gluten-free bakery online, but now we have an egg intolerance issue, in addition to gluten and soy with my son and I wasn't sure what to do but your recipe came into my inbox in perfect time. We all love hamantaschen cookies and it's a big thing for us so thank you for sharing your recipe, which looks delicious!!
    Reply
    • Jessica says

      February 28, 2015 at 9:19 am

      Thank you Vicky :) Oh no, I know how limiting it can be without eggs and am happy that he can still enjoy hamantashen cookies this year with this recipe. Enjoy!
      Reply
  4. Irene says

    February 28, 2015 at 7:52 am

    Hooray for hamantashen cookies! Think they are supposed to be Haman's ears, from what I remember years ago. We are big fans of jam filled cookies to but I wanted to also try another filling this year. Do you have a poppyseed filling or prune filling recipe that you can share? Thanks in advance!
    Reply
    • Jessica says

      February 28, 2015 at 9:16 am

      Yes, hubby was right after all :) I do have a poppy seed filling, and prune filling lying around somewhere, hopefully I can find it today and get back to you today :)
      Reply
      • Jessica says

        February 28, 2015 at 1:26 pm

        Here it my poppy seed filling, enjoy :) I can't seem to find my prune filling, sorry! Poppy Seed Filling Ingredients: 1 1/4 c poppy seeds 1/2 c coconut milk or water 1/2 c blond coconut nectar or agave nectar 1 tbsp Earth Balance 2-3 tsp lemon juice 1/2 tsp pure vanilla extract Preparation: Grind poppy seeds in a coffee grinder or a mini food processor, grind the poppy seeds to a powder then transfer into a bowl. They need to be ground. In a small saucepan, place all the ingredients including with poppy seeds and cook on medium heat for about 10 minutes until thickened, stirring occasionally. Transfer into a bowl and let it cool before using.
        Reply
  5. Annie says

    February 28, 2015 at 7:56 am

    My Mom made these every year. She tried to make a vegan version for me last year but it didn't really work out. I'm a vegan and gluten free but I do not eat nuts. Most vegan cookies contain, it's nice to see yours don't. I can't wait to try your recipe and have more than my fair share. They look irresistible!
    Reply
    • Jessica says

      February 28, 2015 at 9:14 am

      Thank you Annie! So true most vegan do use nuts and am happy to hear this recipe works for you, enjoy :)
      Reply
  6. Jenna says

    February 28, 2015 at 8:04 am

    Jessica! I may not be Jewish and don't celebrate Purim, but I have got to try this, they remind me so much of jam thumbprints. One of my favorite cookies! And your son is so ADORABLE!
    Reply
    • Jessica says

      February 28, 2015 at 9:13 am

      Aww, thank you Jenna! I agree, you don't need to celebrate Purim to enjoy the cookies :)
      Reply
  7. Joan says

    February 28, 2015 at 8:09 am

    With cookies this good looking, you don't need a reason to celebrate. I'm looking forward to making them.
    Reply
    • Jessica says

      February 28, 2015 at 9:11 am

      Thank you Joan, I agree!
      Reply
  8. Lisa says

    February 28, 2015 at 9:42 am

    I love all the jelly in your hamantaschen cookies and that they're also egg free. I also think your son is so adorable and how sweet that you have a little holiday helper, well, not so little from looking at that picture LOL!
    Reply
  9. Jillian says

    February 28, 2015 at 11:41 am

    When I saw the photo I was so hoping that these are also egg free and they are! Thank you thank you I will be definitely be making these this weekend :)
    Reply
  10. Alex says

    February 28, 2015 at 4:02 pm

    These look delicious! Thank you for listing your gluten-free your blend as I cannot find the Bob's Red Mill baking flour while shopping for my ingredients lol! I wish I had a baking helper, your son looks so sweet :)
    Reply
  11. Connie says

    March 1, 2015 at 7:45 pm

    Hamantashen cookies, boy do I miss these. These look delicious and can't wait to make them tomorrow. I was wondering if I can freeze the cookies with filling tomorrow to back Wednesday? It's my day off tomorrow. Thanks!
    Reply
    • Jessica says

      March 2, 2015 at 6:59 pm

      Connie, sorry it took me a while to respond - got hectic with the kids today. Anyhow ... you can freeze them with filling, tightly wrapped with plastic wrap (3-ply) then thaw in the fridge overnight before baking. Note: If you are only freezing for 24 hours, then thaw for 2 hours, that should be enough time. They should be thawed where it's just softened by the touch, but not to leave a finger impression. Hope that helps. Enjoy!
      Reply
  12. Mandy says

    March 3, 2015 at 10:22 am

    Oh my gosh my hamantaschen cookies smell amazing! I just took them out of the oven and couldn't wait to try one despite your warning and my family is going to freak. OMG. I made some with peanut butter swirled with grape jelly (big PB & J fans) and your poppy seed for our traditional side. Great instructions without any mishaps :)
    Reply
    • Jessica says

      March 3, 2015 at 11:05 am

      Thank you Mandy, happy to hear they came out well ... I love the idea of a pb & j hamentashen sounds delicious. I need to try that!
      Reply
  13. Sarah says

    March 3, 2015 at 2:29 pm

    gosh i've been looking for these and so excited to have found yours! I'll be running to grab the rest of what i need this evening after work and hopefully make these tonight! thank you they look so beautiful and your son is so handsome!
    Reply
    • Jessica says

      March 3, 2015 at 7:19 pm

      Thank you Sarah, you are so sweet! :)
      Reply
  14. Beth says

    March 4, 2015 at 6:58 pm

    Great recipe! I baked today and found them moist and sweet but not too sweet. I filled them with strawberry and cherry preserves and made them egg free per recipe. These will be my go to recipe every year for Purim.
    Reply
    • Jessica says

      March 14, 2015 at 10:24 am

      Yay Beth! Great to hear!
      Reply
  15. Maureen says

    March 4, 2017 at 9:41 pm

    Great recipe! I used 1 to 1 baking flour from Bob's Red Mill and followed the recipe...cookies taste buttery and keep together nicely. Love jam filling too, thanks for a terrific go to recipe for Purim!
    Reply
  16. Vicky Lubinsky says

    March 11, 2017 at 7:21 am

    I want to use egg, can I remove the flax meal? If so how much egg should I use and where do I add it? Thanks!
    Reply
  17. Vicky Lubinsky says

    March 11, 2017 at 10:12 pm

    Since I didn't get a reply I had to guess. FYI - took out flax and water and used 2 eggs and 1 egg for egg wash. They came out more yellow than the ones pictured and some spread. They do taste good but annoyed that I had to guess. Also the dough gets soft after shaping so I refrigerated the jam filled cookies for 20 minutes before baking otherwise they will spread.
    Reply
  18. Joann says

    February 27, 2018 at 6:11 pm

    Any substitute for flaxseed meal?
    Reply
    • Jessica says

      February 28, 2018 at 1:07 pm

      Psyllium husk or another binder such as xanthan gum are good substitutes.
      Reply

Trackbacks

  1. Poppy Seed Hamantaschen for Purim – From Jessica's Kitchen says:
    March 19, 2016 at 11:38 am
    […] much as we love jam filled hamantaschen, poppy seed is also a favorite. Although I will admit, I have not met a hamantaschen cookie flavor […]
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    March 3, 2019 at 1:51 pm
    […] From Jessicas Kitchen - Purim Hamantaschen Cookies […]
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    […] From Jessicas Kitchen – Purim Hamantaschen Cookies […]
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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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