chocolate raspberry hamantaschen

Chocolate Raspberry Hamantaschen

I’ve been on a gluten free Hamantaschen rampage the last few days and these are my latest and greatest.  I’ll be serving them at today’s Purim party for my younger son’s Chavurah.  We’re having 7 families over in a little while to celebrate Purim and the story of Esther.

I hope you all enjoy these gluten free Chocolate Raspberry Hamantaschen!

Print Recipe
Chocolate Raspberry Hamantaschen
  1. In a large bowl combine almond flour, cacao powder, and salt
  2. In a smaller bowl add agave nectar or honey
  3. Mix wet ingredients into dry
  4. Scoop tablespoon sized balls of dough onto a parchment lined baking sheet
  5. Press each ball flat with palm of hand until dough is round and about ¼ inch thick
  6. Scoop ½ teaspoon of jam into center of each dough circle
  7. Fold dough in to create 3 sides, pinching each of the 3 corners to form a triangle shaped cookie
  8. Bake at 350° for 7-8 minutes until cookies are golden brown around the edges
  9. Serve

It’s party time over here, so I’m signing off.  Stay tuned for more yummy gluten free, dairy free, higher protein Hamantaschen recipes in the days to come.


  1. Julie Terner says

    Thank you so much for the hamentaschen and matzah ball soup recipes! I didn’t think I would ever be able to eat these favorite foods again!

  2. isabel says

    these are so amazing!!!!! i used bob’s brand almond flour and they turned out better than okay. they’re so good and easy to make

  3. Robin says

    I just made these to bring to our synagogue tonight. They were very easy to make, and so tasty! THANK YOU!!

  4. says

    great website! I’m finding it very helpful now that my husband is off of gluten! thanks!
    im just curious about the crossouts? no oil or baking soda?

  5. says

    Happy day!! I thought these would be great for Passover and I was right. After making the hamentashen last month I thought “wow, if I made these round with a little indentation in the center that would work.” So I made a batch and they will certainly be the hit of the dessert tray tonight and tomorrow night. What a grand replacement for the lousy tasting cookies that come in a box!!! I am so excited to have a totally new set of yummy recipes for Passover that avoid matza meal completely.

  6. says

    How wonderful to make my own hamentashen this year with my four-year-old. Sadly the wonderful ones my mom makes are off-limits for me now but for the first time it didn’t seem to be so bad.

  7. Lorraine says

    Just getting ready to make a second batch; my first was perfect hopefully I’ll be able to report the same for the second!

  8. says

    I made this recipe and one of your other ones for Purim tonight, and this one was the best tasting. The other ones held together better though. We kept the chocolate ones home (since they were kind of misshapen), and took the other ones to services. And they were devoured! I filled them with poppyseed and raspberry filling. Delicious!:)

  9. says

    These were delicious! I did a few with some orange marmalade. YUM! Though they should come with a warning, DO NOT over fill, or they will splooge all over your pan. Don’t ask me how I know.

  10. Helen says

    I have tried a lot of your recipes and end up liking about half. My boys didn’t even like these cookies. I wonder if I did something wrong but it was not very pastry like? Any ideas?
    Sorry, just thought you may want some feedback,

  11. says

    I just made a batch of these because i couldn’t say no to chocolate AND raspberry!
    my dough was REALLY wet though, even with added almond flour. they didn’t keep their shape at all, and puffed up quite a bit. maybe i’ll try with less agave next time? not that the finished cookies aren’t going to be delightful! it just wasn’t as easy to work with as other of your doughs.
    any suggestions to help with the dough being really wet?

    • says

      Hi itsjustmeghan,

      Thanks for your comment, I would be happy to help you trouble shoot this recipe.

      First, what type of flour did you use? Second, if you were using almond flour, was it blanched? What brand? As that can make a difference as well in the outcome of my recipes :-)


      • itsjustmeghan says

        hey Elana!
        I used the blanched honeyville almond flour. the only odd thing was that it was frozen, because i ran out of the stuff i keep in the fridge and didn’t wait for it to come to room temp before i measured it out. the cookies were like little squishy brownies instead of more shortbread like. they still tasted awesome, just not the texture i expected. any suggestions would be greatly appreciated! :)

  12. Sarah says

    Hi, these look delicious. Last year we made your recipe for hamantaschen from your first cookbook, and my husband thought they were better than the “regular” hamantaschen of his childhood! I was wondering how many hamantaschen this recipe makes? Thank you for all your (delicious) hard work.

  13. says

    Oh my lord, CHOCOLATE raspberry hamentaschen. I … I think I have to try making these now.

    (You know how in cartoons you sometimes see characters with literal stars for eyes? That is the face I am making right now.)

  14. Lorraine says

    These are fabulous! I have never worked with such a “forgiving” dough! It took me a half hour, including 8 minutes of baking time to mix the dough, do the filling (I used a can of almond filling) shape them, bake them and clean up! Now if I can stay out of the kitchen and not eat them I’ll be fine! I put on a pair of plastic gloves, made a tablespon of dough into a ball and pressed it on the cookie sheet; put in the filling and pinched in the sides to make the triangle!

    Does anyone know if there is a kosher la Pesach baking soda? I would love to make some of this healthy food instead of what we usually eat.

  15. says

    So great as I was just on today getting ready to prep for my Hamantaschen cookies for Shabbat and Purim this weekend! I’ve got a blog entry already on my site regarding your regular Hamantaschen. Thanks so much for all you are doing. You have saved me many many hours of trial in the kitchen trying to come up with healthy sweet treats for my family!

    Happy Purim, girl! May we all be a little regal like Hadassah…

    Meredith Welborn

  16. Raquel of Galilee says

    I made them! I found it very helpful to use two 8″ squares of parchment paper and a flat bottom saucer (like Corelle). Using a full rounded tablespoon, I made a ball and placed it between the two squares of paper and pressed it down with the bottom of the saucer which created a 2.5″ round. I peeled off the top sheet and placed the filling. Then it was quite easy to create the three corners by lifting up the edges of the bottom square and pinching from the outside.
    Oy, Elana, I should have made a movie of this. Not easy to understand in words.
    The recipe made 13 hamentaschen.

    Elana, I loved your idea of the “dark” dough. I only had plum fulling at home and it looked too dark for me, so I used some light colored halva filling and the color contrast is lovely! Too bad I can’t attach a photo. Today I would. Thanks so much – you’ve made my day!

  17. Raquel of Galilee says

    Lucky for me, I haven’t gotten around to making hamentaschen for myself as yet. I almost made a recipe with starches and margarine. I’m going to go ahead and try yours instead and return that margarine. Procrastination paid off this time! Thanks so much for your post. Happy Purim to all.

  18. says

    What a great way to celebrate your younger son’s Chavurah. I love the shape of these very original cookies. This is the perfect accompaniment to reading the Book of Esther. Enjoy!


  19. Lorri says

    I made the hamentaschen recipe from Elana’s almond flour cookbook that does not call for chocolate. A couple adaptations:
    1] I rolled the dough out between 2 pieces of wax paper, then used scalloped round cookie cutters.
    2] The filling was ground up dried fruit with nuts, apple, and orange ground in. Some of the filling was choc. chip free for the chocolate allergy folks and some had choc. chips added to the fruit.

    They were so good I had to freeze them right away so there would be enough for Purim.

    • Debra Meeks says

      Your adaptations sound wonderful. I’ve never made the chocolate raspberry Hamantaschen before, but will try this before we celebrate Purim this Sabbath eve. Thanks for sharing.

  20. Calla says

    Thanks for posting the Hamantaschen recipe, I have been wanting to make these biscuits for years as I ate so many when this Australian girl lived in New York and they bring back so many happy memories so I look forward to baking a batch or 2…. Thank you

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