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.
Tiffany Ambriz says
Oh yay! I have been so missing hamentaschen! I can’t wait to try these out.
Elana says
Thanks Tiffany, I hope you love them as much as we do!
Pamela says
Hi Elana, I am gluten intolerant & have candida (must eat low carb low sugar) your recipes all sound great for me however I cannot have agave, honey or maple syrup and I do not tolerate stevia unfortunately. Is there a way to use apple sauce, canned pumpkin or Splenda instead? How would I substitute for agave for example-? Thank you :)
Elana says
Pamela, I’m so sorry to hear about your various dietary restrictions. I haven’t tried those substitutions so not sure how they’ll work, if you do experiment please let us know how it goes. Here’s a link to my Sugar-Free Recipes for you:
https://elanaspantry.com/diets/keto/
And here’s a link to my Egg-Free Recipes page for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
molly says
Just took mine out of the oven; they taste fantastic AND look fantastic. The used coconut oil instead of grapeseed and used one tablespoon agave and one tablespoon honey. Yum!
Elana says
Molly, thanks for letting me know these taste fantastic!
Petra says
I make your desserts at least once a week. It always tastes delicious but never looks as good as the picture. I guess I need a lot of practice and experiment too.
Thank you for all your posts. I was used to live without cakes, cookies and breads but now I can have all of them without getting ill.
Elana says
Petra, thanks for letting me know my dessert recipes always taste delicious :-)
Barbara Block says
I made these a year or two ago using coconut oil (melted) rather than grapeseed oil and honey for the sweetener. They came out pleasantly reminiscent of macaroons – and I realized these would be great at Passover, too, in whatever shape one chose.
Of course, other fillings work too. I made some cherry filling using canned sweet cherries (thickened with a bit of arrowroot, so liquid cooked down). They are also divine with a few Dagoba 73% chocolate drops.
Elana says
Thanks Barbara!
Zenith Merrill says
Hi Elana,
May I suggest “pinch the dough firmly,” thus saving yourself five words.
The raspberry hamantaschen dough recipe looks delicious – though, I’ll substitute apricot jam.
I found your recipe, after a search for gluten-free hamantaschen, as I do have celiac. Thank you so much for providing for those of us who do.
Elana says
Thanks Zenith!
Maggi Gilson says
Dear Elana, I don’t know who I’m in love with more – your son or you. ‘A little bit more than tenderly’? He’s going to break someone’s heart soon!
That is not the reason I’m writing. I wanted to tell you how I adapted your fantastic hamentaschen recipe this last Christmas. Yup. I’m not Jewish. But I have plenty of Jewish relatives, and I love the stories. That’s not it. I was coming up against my second Christmas without mince pies, having been diagnosed with Hashimoto’s 2 years ago.
I am English. A Christmas without mince pies in England is a sad thing indeed. Too sad. I became determined. I looked up your website, and I used your hamentaschen recipe (minus the jam) as the tart base to fill up with my mother-in-law’s sugar-free mince pie filling. In tiny little muffin cases. They were a complete sensation. Truly. You saved me. Even she loved them.
Thank you, Elana. You inspire me and, in dire moments, save me. As do your sons. x
Elana says
Maggi, what a sweet comment! I’m so happy to help :-)
Becky says
this would be awesome with some of the Big Tree Farms coconut palm sugar or artisan honeys!!
Elana says
Thanks Becky!
Annetta WIlliams says
I am allergic to almonds – what alternative would you suggest? Would coconut flour work as well?
Elana says
Annetta, here’s a recipe that will work with your food restrictions:
https://elanaspantry.com/nut-free-chocolate-hamantaschen/
Enjoy!
Elana
Tina says
“pinch the dough a little bit more than tenderly.” ….the best part of this recipe….kudos to your son!
Elana says
Tina, he’s a love!