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.
Hamantaschen Recipe
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.
Gluten Free Hamantaschen with Raspberry Filling
Ingredients
- 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
Instructions
- 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
- Serve
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.
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 24 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 the 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 older 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.
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.
Jessica says
Yo, this was wicked delicious. I can eat gluten and can have wheat flour, but I prefer the almond. So tasty!
Elana says
Jessica, I’m so happy to hear these were delicious!
Gena says
I was so excited to try these, but became frustrated with my dough. I found it difficult to work with – too crumbly. (I’m using Honeyville almond flour.) Should I have added more water, honey, or oil? Also, how do you keep the parchment paper from sliding on the counter when rolling the dough?
I ended up with one batch of flat thumbprint cookies and one batch of chocolate chip cookies (added chocolate chips and made drop cookies).
-Gena
Boulder, CO
Esther says
Hi Gina, I found the same issue with the dough… i added another teaspoon of agave nectar and grapeseed oil each and dipped my fingertips in water now and then when forming the cookies. also, my saving grace was figuring out how to use the rubber spatula to push/form the walls/sides of the cookies, one at a time, so they didn’t fall apart as much. really worked!
Natalie says
Such a mouthwatering picture! I think I have to add this one to my list of to try.
P.S. Lovely site.
Elana says
Thanks Natalie!
StuffCooksWant says
I usually have pretty good luck with baking, but I had some trouble with these. I made almond flour by toasting blanched almonds and then processing them to a powder. I thought that would be a viable substitution. Made rest of recipe as directed, but my dough would not stick together enough to make a cute triangle like yours. So sad. So, I just rolled the dough out and cut out small circles (like the size of a bite) and topped them with homemade applesauce thickened with a little cornstarch. Tastes fantastic…really really good, but they were UG-A-LEE! Sounds like everyone else who made them had great success, so it must have been my “flour”. Will try again with actual almond flour.
Elana says
StuffCooksWant, try these with the recommended almond flour and they will knock your socks off!
https://elanaspantry.com/ingredients/almond-flour/
Happy Purim!
Elana
edie says
Elana –
I had a sweet tooth today after reading a blog about Purim. What a treat to stumble across your recipe for gluten/dairy free hamantashen. AND the best part was that I had all of the ingredients in my house. I prefer high raw, but I made an exception to cook these tonight…What a great excuse! they were delicious. Now, if I could only stop eating them…
Elana says
Edie, so glad to hear these are delicious!
Jackie says
This is so wonderful! Purim is coming up and I am doing an Esther Bible study and wondered how I was going to be able to taste these fun treats with my gluten-free lifestyle!
Thanks for sharing!! :)
Elana says
You’re welcome Jackie!
~M says
Hi Elana,
These look fabulous…and I just got my shipment of Honeyville blanched almond flour. Do you know whether these freeze well? My husband and I have a wedding to attend next weekend so we can’t eat that many cookies this week!
Also, do you have any recipes for the poppy filling or prune lekvar? Those are our favorites, though raspberry jam and apricot or orange marmalade are awesome too!
Thanks!
Ruth J. Hirsch says
Hi,
These are real ‘eye candy’. Once again, you’ve gifted us. Thank you.
And:
YES!!
I too would love a poppy seed filling. Please!! Pleeeeeese!
As to prune jam/lekvar: can sub it for the raspberry readily. Should be yum
Even tho the holiday ends tonight, would love to find a way. Is it to simply cook w a sweetener?
many thanks, again and again!
Elana says
Ruth, I think that will work!
Andrea says
Elana,
I am really enjoying your blog and your recipes. I am newly diagnosed gluten intolerant with multiple food allergies. Unfortunately, I have had to give up GF baked good because I am allergic to sodium bicarbonate (baking soda & baking powder). I had to give up my favorite pre-packaged GF baking/pancake mix because of this. The ingredients do contain stuff you do not eat, but you would you please help me recreate a recipe for “flat” pancakes from these ingredients?
Package ingredients in order as listed: Brown rice flour; White rice flour; cultured buttermilk; natural almond meal; tapioca starch; sweet rice flour; potato starch; baking powder (can’t have); baking soda (can’t have); sea salt; xanthan gum.
A big hearty “THANK YOU!” Elana. You are a blessing. ~Andrea
Elana says
Andrea, I will add this to my list of recipe requests :-)
Theresa Watson says
Thanks so much Elena — my Mom (Italian) makes her version (not gluten free) of these and sends them to my husband. He freezes them and sneaks them when I am not around — so I am so very happy to have a gluten free version that I can have — can’t wait to try them this weekend.
As always, you are the best!!
Theresa Watson
Merritt Island, FL
Elana says
Thanks Theresa!
Ann says
I made these cookies last night and they are yummy! Not too sweet, just perfect with a cup of tea. Thanks Elana for your amazing creativity and your gift of passing recipes along.
Elana says
Ann, thanks for letting me know these are yummy! I agree, they’re perfect with a cup of tea :-)