Purim is just around the corner, and it’s just the time to start making hamantaschen cookies. These gluten free hamantaschen cookies contain no wheat flour and are so easy to make. You can fill it with any filling you like – my personal favorite is date spread or poppy seeds.
Gluten Free Hamantaschen Cookies
25-35 gluten free hamantaschen cookies
For the dough:
220 grams gluten-free flour mix
100 grams sugar powder
200 grams cold butter, cut into cubes
30 grams almond meal
50 grams cornstarch
Pinch of salt
1 tsp. vanilla extract
1 large egg
2-3 tbsp. milk (or as needed)
For the filling:
Dates spread or poppy seeds filling or chocolate filling
- In a food processor with steel blade mix flour, sugar, butter, almond meal, cornstarch, salt and vanilla until mixture is crumbly.
- Add in the egg and continue to blend only until large chunks of dough form. If the dough is not coming together, add in some milk gradually.
- Transfer the dough to a work surface and form a disc shape.
- Wrap the dough in plastic and refrigerate for about an hour.
- Roll the dough on a floured work surface about 3 mm thick. Cut into circles in the desired size (I used a 6-7 cm cookie cutter).
- Fill each circle with the desired filling and form hamantaschen shape by pinching the edges.
- Place the cookies on a baking tray lined with baking paper.
- Preheat oven to 170c degrees.
- Bake for 12-17 minutes or until golden and set.
- Cool completely and store in a sealed box.
- Keep the gluten free hamantaschen in a sealed jar at room temperature for up to a week.
- You can fill the hamantaschen with any filling you like.
- Instead of almond meal you can use any other ground nut the same amount.