Gluten-Free Raspberry Hamantaschen

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.

Gluten-Free Raspberry Hamantaschen

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.

SCD Hamantaschen Recipe

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.

Low-Carb Hamantaschen Recipe

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.

Gluten-Free Raspberry Hamantaschen

Print Pin Recipe
Servings 12

Ingredients

Instructions

  • In a large bowl, combine almond flour and salt
  • In a small bowl, combine shortening, honey, vanilla, and water
  • Mix wet ingredients into dry
  • Chill dough in refrigerator 1 hour
  • Roll out dough between 2 pieces of parchment paper ¼-inch thick
  • Cut dough in circles using a 3 inch cookie cutter
  • Drop ½ teaspoon raspberry jam into center of each circle
  • Fold dough in to create a triangle, pinch corners firmly
  • Bake at 350°F for 7-9 minutes, until cookies are golden brown around edges
  • Cool for 30 minutes
  • Serve
Prep Time 10 mins
Fridge Time 1 hour
Cook Time 7 mins
Total Time 1 hr 17 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

How to Make Hamantaschen

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!

Kid-Friendly Hamantaschen Recipe

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.

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! I love freshening up old posts like this one because I get to look at my life in a heart-shaped time capsule!

More Gluten-Free Hamantaschen Recipes

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.


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paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook


Just made these with my kiddos and they’re unbelievably easy and come out great. Delish! Thanks for such an easy recipe!

Comments

125 responses to “Gluten-Free Raspberry Hamantaschen”

  1. 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.

  2. I thought perhaps a little almond extract would be nice in the mix – kind of like a linzer hamantaschen!

  3. 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!

  4. 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

  5. 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

  6. 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

  7. 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!

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Recipes » Desserts » Gluten-Free Raspberry Hamantaschen