Recently I was paid a visit by the Rebbetzin, Eve. 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 Hamantaschen 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 Hamantaschen recipe you’ll ever make. Because of that, we refer to it as “Hamantaschen express,” or “McHamantaschen.” This drive-through gluten-free, dairy-free treat is perfect for your Purim celebrations and Shaloch Manos.
If you make these Hamantaschen with honey they are an SCD compliant treat. They’re like a little grain-free jam cookie or mini-jam tart.
These Hamantaschen are low-carb to begin with. But if you’re following a Ketogenic Diet and need a dessert that is low-carb, high-fat (LCHF) then you can substitute the raspberry jam in the center and use dark chocolate instead. I like this 88% dark chocolate which is made locally, in Boulder.
I used to use a scalloped cookie cutter (1 ¾-inches in diameter) to make these, but have updated the recipe to make Hamantaschen that are a bit bigger. When I first started making these it was challenging to get an exact yield as my younger son ate them almost as fast as I baked them!
Because this recipe is so easy, it’s one I enjoy making with my boys. When my older son and I discussed the ingredients list and method for these Gluten-Free Raspberry 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.
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! I love freshening up old posts like this one because I get to look at my life in a heart-shaped time capsule!
I hope you enjoy this Gluten-Free Raspberry Hamantaschen recipe as much as we do! Here are more gluten-free, grain-free Hamantaschen recipes for you.
This post is an oldie but goodie from the archives. I first published this recipe in 2009.
Comments
123 responses to “Gluten-Free Raspberry Hamantaschen”
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:
https://elanaspantry.com/nut-free-diet/
I hope you find something you like!
Elana
Hi Elana,
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
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:
https://elanaspantry.com/diets/keto/
I hope you’ll keep me posted!
Elana
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 :-)
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