This amazing Gluten-Free Chocolate Raspberry Hamantaschen recipe is made with only 5 ingredients. My low-carb Purim cookie is a chocolate pastry stuffed with luscious raspberry filling and it’s perfect for your celebrations.
Gluten-Free Chocolate Raspberry Hamantaschen
I love Hamantaschen, but there’s one problem. They’re typically made with gluten and sugar, two ingredients I don’t eat. I grew up making this classic Jewish dessert every year at Purim and there was no way I was going to give it up.
Gluten-Free Hamantaschen Recipe
I decided to create a new Purim cookie recipe that would be tastier, healthier, and far easier to make than the Hamantaschen of my childhood. Forget about poppy seed stuffed cookies. Here I’ve combined two of my favorite flavors –chocolate and raspberry.
Child-Friendly Hamantaschen Recipe
I love serving these gluten-free Chocolate Raspberry Hamantaschen at my children’s Purim parties and have often made these for my younger son’s Chavurah. We love celebrating Purim and the story of Esther with the 7 families in this lovely group!
Chocolate Raspberry Hamantaschen
Ingredients
- 2½ cups blanched almond flour (not almond meal)
- ¼ cup cacao powder
- ½ teaspoon celtic sea salt
- ½ cup honey or agave nectar
- ¼ cup raspberry jam
Instructions
- In a large bowl combine almond flour, cacao powder, and salt
- Mix honey into dry ingredients
- Scoop tablespoon sized balls of dough onto a parchment paper lined baking sheet
- Press each ball flat with palm of hand until dough is round and about ¼-inch thick
- Scoop ½ teaspoon of jam into center of each dough circle
- Fold dough in to create 3 sides, pinching each of the 3 corners to form a triangle shaped cookie
- Bake at 350°F for 7-8 minutes until cookies are golden brown around the edges
- Serve
More Low-Carb Hamantaschen Recipes
Here are more low-carb, gluten-free Hamantaschen recipes for you!
Jen @ keepitsimplefoods says
These looks so tasty! Love the chocolate raspberry combo.
Elana says
Thanks Jen!
Kristen says
I made something similar only I used your pie crust recipe. :)
Elana says
Kristen, that’s a great idea :-)
Noelle says
These sounds lovely! I just used this combination making a yeasty bread.
Elana says
Thanks Noelle!
Robin says
Can’t wait to make these. I am also going try to do some with chopped nuts and prunes.
Elana says
Thanks Robin!
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.
FAY FOX says
Hi Lorri; did you use fresh orange with or without the peel?
Fay
Pat says
You rock, Elana! Can’t wait to try these…
Pat
Elana says
Thanks Pat!
Kelly- 18 Hour Kitchen says
Those look divine!
Elana says
Thanks Kelly!
Daniela Tanner says
These look amazing!
Elana says
Daniela, thanks so much!
Mikki says
These look divine! About how many Hamantaschen does this recipe make?
Thanks for the great post/recipe.
Elana says
Mikki, about 24 :-)
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
Elana says
Calla, you’re welcome!