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
- 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
- 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
More Low-Carb Hamantaschen Recipes
Here are more low-carb, gluten-free Hamantaschen recipes for you!
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
Isabel, thanks for letting me know these are so amazing :-)
I just made these to bring to our synagogue tonight. They were very easy to make, and so tasty! THANK YOU!!
Robin, I’m so happy to hear these are very easy to make and so tasty!
Aaron Angell says
Thanks for the great recipe! I know this will be a crowd-pleaser.
Aaron, you’re welcome!
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.
Ellen, I’m so happy to hear these are a hit at Purim and Passover!
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.
Ellen, I’m so happy to help and be a part of your new traditions!
Just getting ready to make a second batch; my first was perfect hopefully I’ll be able to report the same for the second!
Lorraine, thanks for letting me know these were perfect!
Meghan (Making Love In The Kitchen) says
Wowsers- these look amazing. I’m surprised the almond flour is so pliable.
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.
Mars, thanks for letting me know these are YUM!
Georgia Pellegrini says
Mmm I’m always a fan of almond flour. These hamantaschen are so festive and delicious.
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?
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 :-)
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! :)
itsjustmeghan, that’s definitely the issue, The almond flour needs to come to room temperature before you create the dough :-)