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.
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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.
Jules says
I made these today for my kids and they turned out really delish. I used this dough although used the method from Elana’s other Hamantaschen recipe to roll into balls, flatten and fill. This dough is so versitile that we also made little “thumbprint” cookies by rolling the balls in unsweetened, shredded coconut, made a slight indentation in the middle and filled with a bit of jam. DELISH and so quick and easy. This dough would also make a nice base for a bar cookie as well. Love them! Thank you.
Elana says
Jules, thanks for letting me know these are DELISH!
Cammy says
I thought perhaps a little almond extract would be nice in the mix – kind of like a linzer hamantaschen!
Elana says
Cammy, that sounds nice :-)
William says
Hi, I am hoping to find a vegan, sugar free, almond flour marzipan cookie recipe. Sort of like the Hamanstachen recipe, with jam in the center. Could I just add almond paste in place of some of the grape seed oil? Thanks!
Cammy says
I would fill it with almond paste. Or you could mix it into the almond meal.
Elizabeth says
My daughter and I made these last night and they were wonderful ! Thank you so much
Elana says
Elizabeth, thanks for letting me know these are wonderful!
Elana says
i absolutely loved the raspberry hamantaschen. they reminded me of the ones my grandma used to make!
Elana says
Elana, I’m so happy to hear you love these!
Rochelle Eissenstat says
Here is a suggestion for shaping any difficult dough into reasonable looking hamantaschen:
Take SMALL muffin tins and line them with small paper cups of the appropriate size. Then take a small lump of the dough, put it into a muffin cup and shape it along the bottom and a little up the sides with your finger or thumb. Put a small amount of the jam filling in the middle and then gently fold down the sides in three folds. Voila! You have a neatly contained cuplike hamantasch which will not overflow or have droopy collapsing sides. Bake and cool and remove from the paper cups and they look like normally constructed rolled dough hamamntaschen.
from a challenged frustrated hamantaschen maker, no matter what the dough!
Rochelle
Barbara Block says
LOVE this suggestion – I’m going to try it! Thanks!
Randi says
I made these this afternoon. They are so easy to make and delicious. Thanks.
Elana says
Thanks Randi!
Ellen says
Elana,
I am preparing for Purim and came across your hamentaschen recipe. I notice that in this one there is no egg but in the one you posted in 2008 you used one egg. Any reason for the recipe change?
Thanks.
Ellen
Elana says
Ellen, they’re different recipes with different ingredients :-)
Anna says
Hi Elana,
I tried this recipe, and although it was delicious and everyone loved the cookies, I feel like I struggled with the dough to get it to stick together. Picking up the circles and pinching the ends together, the dough would rip, and I did have the fall apart problems you mentioned above. Do you have any tips?
Thanks!
Anna
Elana says
Anna, chill the dough for the full time specified in the recipe and it will be easy to handle :-)
Nancy says
I am not gluten intolerant but diabetic and controlled by diet which means NO flour — after making 72 + dozen hamantachen ( which I can’t eat) I was wondering about using Almond flour and got your great recipe — So I substituted Waldon farms rasperberry spread (zero carbs) for jam and took out the agave nectar (used DaVinici sugar free Vanilla and Cocomut spyrups — I don’t use agave nectar as it is a fructose and can cause high triglicerides) but oh to have a hamantash that I can eat — Thank you!
Elana says
Nancy, you’re very welcome!