It’s that time of year again –Purim. Which means time for Nut Free Chocolate Hamantaschen. This year because so many of you requested it on my Facebook page, I’ve developed Hamantaschen that are not only gluten and grain-free, they are nut-free as well.
Making gluten-free cookies without grains, nuts, butter, and sugar took quite some time to perfect. While I typically use almond flour to make cookies here, I use coconut flour –a very dense flour that is highly absorbent and soaks up tons of liquid and fat. In my experience, coconut flour yields fantastic muffins, cakes, and baked goods. This is the first time that I have developed a gluten-free cookie recipe using coconut flour.
I’d like to share a couple notes about this recipe. First, this dough yields a cookie that is more flaky and crispy than typical Hamantaschen. Second, I’ve created a double chocolate Hamantaschen cookie –I do have other Hamantaschen recipes (see below) that use the traditional fruit paste or jam for the filling but was in an extra decadent mood once I perfected this dough and decided to go with a chocolate filling which pairs exquisitely with the chocolate cookie component.
Finally, because this recipe utilizes coconut flour these traditional Jewish cookies are best cooled for 3-4 hours and then stored in an air tight container (on the counter), and eaten within 48 hours. Baked goods made with coconut flour will get very dry if you leave them out becoming inedible. In contrast, I store my almond flour cookies uncovered on the counter also for up to 48 hours.
Nut Free Chocolate Hamantaschen
- In a food processor, pulse chocolate, coconut flour, and coconut sugar until the texture of sand
- Pulse in shortening and egg yolk
- Roll out dough between 2 pieces of parchment paper to ¼-inch thick
- Cut dough into 2-inch circles
- Place chopped chocolate in the center of each circle
- Pinch 3 corners of each circle very firmly to form a triangle
- Transfer triangles (Hamantaschen) to a parchment lined baking sheet
- Bake at 350° for 6-8 minutes
Makes 14 Hamantaschen
If you are on an egg-free diet and this nut-free Hamantaschen recipe using coconut flour and eggs does not work with your food allergies or dietary restrictions, I recommend trying one of my egg-free Hamantaschen recipes. As always, I have no way of knowing if a substitution will work –the only way to find out is to test, test, test!
Here are my other festive gluten-free Purim cookie recipes, perfect for your gift baskets, or Shalach Manos as we called them when I lived in Israel. Purim gift baskets are also referred to as Mischloach Manot, Michloach Manos, and other combinations of Yiddish and Hebrew. Happy Purim!
- Gluten-Free Raspberry Hamantaschen –Gluten-free, grain-free Hamantaschen filled with fruit sweetened raspberry jam. These are easy to make, and a relatively traditional recipe, especially if you use apricot jam or prune filling in place of the raspberry jam for filling.
- Gluten-Free Chocolate Hamantaschen with Raspberry Filling –A very tasty, yet quick and easy recipe for the traditional Jewish Purim cookie, the chocolate dough consists of four ingredients and the filling is made of fruit sweetened raspberry jam. Can you say, “fast food Hamantaschen?!” Make this if you are an on the go carpooling parent.
- Gluten-Free Hamantaschen with Currant Filling –A triangular pastry of almond flour with homemade filling consisting of currants, lemon rind and vanilla. My first Hamantaschen recipe, I brought these treats to my boys’ classes at the Waldorf school for Purim when they were little. One of my first cookie recipes.
I first made this Spicy Chicken with Grilled Lime recipe for a Sunday night dinner when my in-laws were visiting. They were delighted by this easy chicken recipe and impressed with how quickly I was able to throw it together after we arrived home with them from a weekend in the mountains. The best thing about grilled chicken? The grill! As in no messy pans or baking dishes to clean up.
Make Ahead Paleo is a fabulous Paleo cookbook that will teach you how to to eat incredibly well even if you are running around like a chicken with your head cut off –and who isn’t these days? I have two teenagers in two different sports. Sometimes getting both of them to their after school activities and getting dinner on the table can seem like a military operation. It’s days like those that call for a quick and easy recipe from Make Ahead Paleo.
Tammy’s book has enticing sections that include “Make & Freeze,” “Low & Slow,” “On the Go” and more. You get the idea. This is the book that will make it easy for you to stick to a healthy Paleo diet without all the fuss.
These super scrumpdidlyicious healthy Banana Chocolate Chip Pancakes are made from only seven ingredients. That includes the coconut oil in which you sauté them. The base of these pancakes (one of my super easy breakfast recipes) is cashews –that’s right, no flour, not even almond flour.
Replacing high-carb wheat flour with lower-carb cashews is fantastic for those watching their blood sugar. Cashews also work well in baking (see my Cashew Bread recipe) for folks who are gluten-free, which is another reason I use them.
While these quick and easy pancakes are a fantastic breakfast on a weekend morning, I also like to serve them along with an egg dish on Sunday nights for dinner. Breakfast for dinner is a family favorite in our house, and the boys especially appreciate the change in routine.
During winter I roast vegetables several nights per week. I learned in my Ayurvedic training during the early 1990’s that it’s important to adapt both cooking and eating to the seasons. Mostly, though, it’s just common sense to eat local root vegetables in the winter (this is one of my favorite carrot recipes) and to run a nice toasty oven on a cold evening.
Roasted vegetables are an amazing dish –affordable, easy to make, and quite healthy. One of the best things about this Roasted Cauliflower, Carrots, and Zucchini is the beautiful mini-rainbow of colors the vegetables in this dish create.
So if you’re looking for a roasted vegetable recipe, take a peak at this one –it’s perfect for the most seasoned of chefs, as well as beginner cooks. Personally, I think this is the best way to cook zucchini and carrots… and cauliflower too!