Go Back
gluten free vegan hamantaschen
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 minutes
Cook Time20 minutes
Freezing Time20 minutes
Total Time1 hour
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.