Gluten-free baking is not an area of baking that I work in very often. Since I have no issues with gluten myself, I usually stick to glutinous recipes. However, when it comes to recipes that are favorites for Jewish holidays and how people celebrate, I can understand how important it can be to have gluten-free alternatives to those recipes.

As a vegan, I make many of those recipes but veganize them for the same reasons. I still want to enjoy the food culture of the holiday (and really just the deliciousness of it). So, when someone asked me about gluten-free Hamantaschen options, I really couldn’t resist giving the recipe a try.

While gluten-free baking can sometimes be a bit more difficult than just substituting one for one, this recipe makes a very simple swap with my Easiest Vegan Hamantaschen to make the recipe gluten free: just swap the all-purpose flour for a gluten-free flour mix. You can find these mixes pre-packaged at the grocery store or online. Or find a recipe to make your own at home.

The same tips for making any kind of Hamantaschen apply here as well:

Start with softened butter. No, really. Unless you want to spend 25-30 minutes creaming your butter, let it sit out until you can easily poke your butter. I use Earth Balance sticks in this recipe.
Whisk and sift your flour and powdered sugar. This aerates them even more for a light cookie that melts away when you bite into it.
Don’t use more than a teaspoon of filling. The temptation is to fill these cookies as much as possible, but they are so easy overfill, which results in an ooey-gooey mess all over your baking sheet (not terrible to eat but not very visually appealing). Don’t use more than a teaspoon of your chosen filling (I went with pomegranate jam here). I also recommend using a filling that’s a bit solid instead of runny fillings (like syrups).
Really pinch your edges together. If you don’t, you’ll find that your sides fall over (even mine did a bit!) and, worst case scenario, your filling will run out of the cracks!
Lastly, don’t skimp on the freezing time. This helps to ensure your cookies don’t spread when in the oven and cuts down on some of the sides falling over.

One note on the gluten-free Hamantaschen – when pinching the edges together, you’ll want to fix up any cracks you find. The dough is a bit less pliable than gluten dough, so it may take a bit more tender love and care. As noted in the instructions below, you’ll only want to do the freezing step after shaping your Hamantaschen rather than both refrigerating your rolled out dough and freezing your shaped cookies.

You can fill your cookies with any gluten-free fillings you’d like: jams, chocolates, and more! This recipe turns out just as melt-in-your-mouth as my gluten version, so no sacrifices in taste or texture needed.

If you’re looking for a gluten-free Hamantaschen, the 4-Ingredient Gluten-Free and Vegan Hamantaschen is the perfect recipe for you – easy and absolutely delicious. I would love to hear how this recipe turns out for you and what you fill it with. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

Print Recipe

Gluten-Free 4-Ingredient Vegan Hamantaschen

Whether you're gluten-free or not, this recipe makes for a delicious melt-in-your-mouth Hamantaschen.

Prep Time20

Cook Time20

Freezing Time20

Total Time1

Course: Dessert

Cuisine: Jewish

Keyword: baking, easy vegan baking, hamantaschen, jewish, jewish food, jewish holidays, jewish vegan food, jewish vegan recipes, purim, vegan hamantaschen, vegan purim

Servings: 8 cookies

Equipment

Rolling Pin
stand mixer or hand mixer
2 inch circle cookie cutter

Ingredients

¾ cup vegan butter softened
1¼ cup + 2 tbsp gluten-free flour mix
½ cup powdered sugar
filling of your choice

Instructions

Place your softened butter in a bowl or stand mixer. Cream the butter using the stand mixer with a whisk attachment or hand mixer until smooth and fluffy, about 5-7 minutes. Scrape down the sides as needed.
Whisk and sift together the flour and sugar. Add it to the butter 2 tbsp to ¼ cup at a time, beating it with the stand mixer or hand mixer until fully incorporated before adding more. Scrape down the sides as needed.
Once you near the end of the flour/sugar mixture (about ¼ to ½ cup left), add just a bit at a time and mix by hand until a dough forms that stays together without sticking to your hands. You'll probably have about ¼ left when the dough has formed.
Place a sheet of parchment paper on a surface and dust with the leftover flour/sugar mixture (or just flour if there was none left). Place the dough ball and dust with a bit more of the mixture. Place another sheet of parchment paper on top and then roll out the dough until it is a ¼ inch thick with a rolling pin.
Preheat the oven to 350°F. Line a baking tray with a sheet of parchment paper.
Cut circles in the rolled out dough using a 2 inch across cookie cutter. Place the circles on the baking tray.
Reroll the extra pieces of dough and repeat.
Once all of your circles have been cut, spoon about 1 teaspoon of your filling into the center of each circle.
Fold up three sides of each circle and pinch the sides the touch together to create the triangle shape. Be sure to seal/pinch the edges well so that they don't fall apart or leak when baking.
Place the baking tray in the freezer for 20 minutes.
Remove from the freezer and transfer the baking tray to the oven. Bake for 20 minutes, or until the bottom edges of the cookies start looking golden brown.
Remove and immediately transfer to a wire rack to cool completely.

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