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!
Happy Purim! I’m wondering if I misread or misssed something? I’m seeing honey/agave as the only wet ingredient, but directions say to add honey to a small bowl. When I added the honey there wasn’t enough moisture to make a pliable dough. It was a crumbly mess. I compared to the non-chocolate almond flour recipe, so added egg and oil, but then needed to add A LOT more almond flour, and that diminished the choclate flavor. Would love to figure out what I did wrong. Thank you so much.
Debra, happy Purim! You are totally correct! I’ve updated the instructions for this recipe. The ingredient amounts are correct. The type of almond flour makes all the difference. Here’s a link to the brands I recommend:
roselle weiner says
i used kirkland blanched almond flour and had the exact crumbly disapointing mess. i tried adding a tsp of water. this recipe does not work well. i store my flour in the fridge, too. i used honey against my rules but thought “i dont have to eat these.” turns out nobody else will, either. please look at the recipe again
Roselle, here is a link to the brands of almond flour that work in my recipes:
Also, if your honey was at all dry, the ingredients would not come together per your description.
I hope you have a fabulous Purim!
Do these keep well for a few days in the fridge? Do they freeze well?
Bracha, they keep well for a few days, haven’t tried freezing them :-)
Can I use coconut flour??
Priscilla, for more on that go here:
Have a great day!
Hi, wondering how these freeze? Any experience with that?
Rf, I haven’t tried that so not sure :-)
These are great! I’ve made them two years in a row with my kids. I find it works better for me to roll out the dough between two pieces of parchment (the dough is less crumbly this way) and to fold, rather than pinch, the dough closed. I wonder if it might work to mix the ingredients in a food processor as the stirring is hard for me. Anyway, this recipe is delicious- thank you!
-M, I remember your comments from way back when, and I think some of them were when you were about to get married! So happy to hear that you are enjoying making this recipe with your kids! Feel free to try making this in a food processor and I hope you’ll let me know how it goes :-)
The food processor hack worked great! :) Makes this recipe that much easier!
Thanks ~M, I love getting your comments :-)
Have you ever made these into chocolate thumbprint cookies? I think we’re going to try that soon. :)
~M, I think it’s you, the original “~M” who left me comments starting 15 years ago here on the blog. If so I hope you and yours are well. I haven’t tried that but when you do I hope you’ll LMK how they turn out :-)
Amy Miller says
Do you know approximately how many hamentaschen this recipe makes? I’ve made it a bunch of times and keep forgetting to write it down for future reference. Thank you!
Amy, it makes around 2 dozen hamantaschen :-)
Elana ~ Finally seeing your response now – thank you (belatedly)! I’ll add that tidbit to our family’s (hardcopy) recipe book that we keep of important-to-remember recipes. We are making these again this year for our family and also providing the GF dough for our synagogue’s Purim Carnival (where many hamantaschen will be made) as well as the recipe for our older daughter’s 3rd grade (public Waldorf) class, which is studying Judaism this year, and learning about Purim, in part by making hamantaschen as a school activity. So grateful for all your wonderful recipes, especially the ones for the Jewish holidays!
Amy, I’m so happy to help! When my boys went to Waldorf I taught some of the 3rd grade sections and helped them make different items for the Jewish holidays. It was so fun, thanks for bringing back those memories for me :-)
Nancy, almond flour is so oily that it adds its own moisture to the recipe. You’re going to love these :-)
I’m not jewish but these sounded delicious so I made them. Made myself stop at two. They are wonderful. I will take some into work for a co-worker. Happy Purim from a goy who loves this recipe. Blessings to you all!
Corinne, thanks for your adorable comment. I’m glad these were wonderful!
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!
Julie, I’m so glad that my recipes are allowing you to eat your favorite foods again!