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. 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 :)

  2. 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!

  3. 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.

  4. 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.

  5. 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.

  6. 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

  7. I am allergic to almonds – what alternative would you suggest? Would coconut flour work as well?

  8. “pinch the dough a little bit more than tenderly.” ….the best part of this recipe….kudos to your son!

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Recipes » Desserts » Gluten-Free Raspberry Hamantaschen