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!
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.
Lorraine says
I ended up with about 14 medium sized ones
Batya L. Wittenberg 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.)
Elana says
Batya, thanks so much :-)
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.
Deb says
Check Bob’s Red Mill. You can get it on Amazon. It is grainfree, don’t know if it’s ‘certified.”
Meredith Welborn 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
Elana says
Meredith, thanks for your amazing comment!
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!
Raquel of Galilee says
Baked them for 12 minutes.
Batya L. Wittenberg says
Raquel – thank you for the saucer technique tip! I used it making these hamantaschen tonight and it worked beautifully.
Isabelle Norris says
Those look yummy Elana! Can’t wait to try!
Recieved your book today, guess I will be baking tomorrow ;)
Enjoy the party
Isa
Elana says
Thanks Isabelle!
Katie @ Nourishing Flourishing says
I love Purim. I especially love the food for Purim ; ) I hope you all have a wonderful, festive celebration!
Elana says
Thanks Katie!
Nechama says
Happy Purim Elana! Thanx for all your great recipes!
Elana says
Nechama, Happy Purim!
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.
Elana says
Raquel, thanks so much and happy Purim!
Angie Halten 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!
Angie.
Elana says
Thanks Angie!