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
125 responses to “Gluten-Free Raspberry Hamantaschen”
Oh yay! I have been so missing hamentaschen! I can’t wait to try these out.
Thanks Tiffany, I hope you love them as much as we do!
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 :)
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
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!
Molly, thanks for letting me know these taste fantastic!
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.
Petra, thanks for letting me know my dessert recipes always taste delicious :-)
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.
Thanks Barbara!
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.
Thanks Zenith!
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
Maggi, what a sweet comment! I’m so happy to help :-)
this would be awesome with some of the Big Tree Farms coconut palm sugar or artisan honeys!!
Thanks Becky!
I am allergic to almonds – what alternative would you suggest? Would coconut flour work as well?
Annetta, here’s a recipe that will work with your food restrictions:
https://elanaspantry.com/nut-free-chocolate-hamantaschen/
Enjoy!
Elana
“pinch the dough a little bit more than tenderly.” ….the best part of this recipe….kudos to your son!
Tina, he’s a love!
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