I created this Gluten Free Hamantaschen with Raspberry Filling recipe after I was paid a visit by the Rebbetzin, Eve here in Boulder.
Gluten Free Hamantaschen with Raspberry Filling
She had gone gluten free and given up white sugar as well. We had tea in my kitchen and chatted, having such a pleasant time together.
A few days later, Eve emailed me looking for a gluten free recipe for this Jewish dessert.
Easy Jewish Cookies Recipe
Given how special Eve is, I had to create this Gluten Free Raspberry Hamantaschen recipe in her honor.
With 7 ingredients total, it’s the easiest Purim cookie recipe you’ll ever make. Because of that, we refer to it as “Hamentaschen express,” or “McHamantaschen.”
This drive-through gluten free, dairy free treat is perfect for your Purim celebrations and Shaloch Manos.
Free exclusive eBook, plus recipes and health tips, delivered to your inbox.
Gluten Free Hamantaschen with Raspberry Filling
- 2 cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- 2 tablespoons palm shortening
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- 1 tablespoon water
- 2 tablespoons raspberry jam
- In a food processor, combine almond flour and salt
- Blend in shortening, honey, vanilla, and water
- Roll out dough between 2 pieces of parchment paper ¼-inch thick
- Cut dough in circles using a 2.5 inch cookie cutter
- Chill circles in refrigerator 1 hour
- Drop 1 teaspoon raspberry jam into center of each circle
- Fold dough in to create a triangle, pinch corners firmly
- Bake at 350°F for 8-12 minutes, until cookies are golden brown around edges
- Cool for 30 minutes
SCD Cookie Recipe
If you use honey in this recipe, these Hamentaschen are an SCD compliant treat. Either way, they’re so good, they’re like a little grain free jam cookie or mini jam tart.
Vegan Hamantaschen Cookies
To make Vegan Hamantaschen swap the honey out for maple syrup.
Low Carb Hamantaschen Cookies
These Hamantaschen are a lower carb Purim treat.
But if you’re following a Ketogenic Diet use dark chocolate instead of raspberry jam in the center. I like this 80% dark chocolate, made locally, in Boulder.
Easy Hamentaschen Recipe
When I started making these Gluten Free Hamantaschen it was challenging to get an exact yield as my younger son, then 9 and now 23 years old, ate them almost as fast as I baked them!
Best Hamantaschen Recipe
Because this recipe is so easy, it’s one I enjoyed making with my boys when they were in elementary school. It was the perfect thing to keep those little hands busy.
When my older son and I discussed the ingredients list and method back then, for these Gluten Free Hamantaschen he was not happy that I didn’t have an exact measurement for the raspberry jam so I’ve added that measurement.
There is a lot of quality control around here.
Elana’s Pantry Quality Control
In some of the first batches, the corners of the Hamantaschen opened up a bit during baking. To remedy this, I pinched the dough firmly and the result was perfect.
When my son and I debated which adverb to use to describe this step, he suggested, “pinch the dough a little bit more than tenderly.” He was 10 years old when we had that conversation!
How to Make Hamantaschen Cookies
While we’re on the subject of quality control, take a look at my Nut Free Hamantaschen recipe below to see just one of the Hamentaschen techniques I use.
The video below has chocolate filling and in my Gluten Free Raspberry Hamantaschen I use raspberry jam, but you’ll get the idea.
I love freshening up old posts like this one because I get to look at my life in a heart-shaped time capsule!
Happy Purim 🥳
Happy Purim! What are your favorite Jewish Desserts?
This post is an oldie but goodie from the archives. I first published this recipe in 2009.
Don’t you just love the memories from the 10 year old who is now 23? Precious memories. Your boys are very lucky to have grown up eating real food, a true gift.
Thank you for all of the information and recipes.
Kathy, yes I do! So amazing :-)
To the folks who got crumbly dough…I used 2T. room temperature butter and I substituted orange juice for the water. I mixed the dough in the food processor and it made a very lovely and workable dough! Delicious!
Sarah V. says
The cookies are delicious. I followed the the recipe as written but had some trouble with crumbly dough and breaking at the edges. I used Costco’s blanched almond flour and I’m approximately in the same climate and altitude here in Denver. Any thoughts on how to improve or adjust?
Sarah, I just made these too and had a similar issue. The result was fantastic, but the dough was a challenge to work with and was breaking around the edges as you mention. I am wondering if almond flour consistency has changed in the last 5 years since I wrote this recipe.
Can I use regular sea salt instead of Celtic?
Christiane, I haven’t tried that so not sure :-)
What can I use as a nut-free alternative please? Thanks.
Jade, I haven’t tried that so not sure. Here’s a link to my Nut-Free Recipes page for you:
I hope you find something you like!
It’s me again! The cookies were a success, not triangles just round. The taste was so wonderful, but i still need to know where I messed up. Looking forward to hearing from you.
Joan, if you follow the recipe they will be perfect :-)
I tried to make the Hamantaschen recipe, but the dough wouldn’t hold together. The only change I made was using coconut oil for the shortening could that have been the problem?
To salvage the dough I made thumbprint cookies, which are in the oven now.
Would love to hear from you. Just love you and your blog. Have a great weekend.
Joan, thanks for your comment! For best results use the ingredients and brands I link to in the recipe :-)
Hi Elana, I would like to start a meal diet for myself and husband.
Both of us are diagnosed with celiac disease and are obese.
We wish to change our diet for health reason and wish to shake off some fats from our body.
Looking at the special diet, we are at lost which to follow and where to start from.
We really need your help to guide us on which diet should we follow and how do we do that?
We wish to have a meal plan as a guide when come to preparing the meal. Can you please help?
LT, thanks for your comment! This is the diet that I follow and it works very well for me:
I hope you’ll keep me posted!
Used the exact ingredients. Made them the first time and they were too crumbly. The second time the dough was so soft it would not roll. Too bad the first batch tasted great. I am a baker too, so I have idea why it did not work out. I bake all of the time with almond flour, used the very same ingredients you have listed, same brands even.
Lena, thanks for your comment! I’m guessing the first batch may have had a mis-measurement. The second sounds like it needed to be chilled just a bit longer :-)