It’s that time of year again –Purim. Which means time for Nut Free Chocolate Hamantaschen. This year because so many of you requested it on my Facebook page, I’ve developed Hamantaschen that are not only gluten and grain-free, they are nut-free as well.
Making gluten-free cookies without grains, nuts, butter, and sugar took quite some time to perfect. While I typically use almond flour to make cookies here, I use coconut flour –a very dense flour that is highly absorbent and soaks up tons of liquid and fat. In my experience, coconut flour yields fantastic muffins, cakes, and baked goods. This is the first time that I have developed a gluten-free cookie recipe using coconut flour.
I’d like to share a couple notes about this recipe. First, this dough yields a cookie that is more flaky and crispy than typical Hamantaschen. Second, I’ve created a double chocolate Hamantaschen cookie –I do have other Hamantaschen recipes (see below) that use the traditional fruit paste or jam for the filling but was in an extra decadent mood once I perfected this dough and decided to go with a chocolate filling which pairs exquisitely with the chocolate cookie component.
Finally, because this recipe utilizes coconut flour these traditional Jewish cookies are best cooled for 3-4 hours and then stored in an air tight container (on the counter), and eaten within 48 hours. Baked goods made with coconut flour will get very dry if you leave them out becoming inedible. In contrast, I store my almond flour cookies uncovered on the counter also for up to 48 hours.
- In a food processor, pulse chocolate, coconut flour, and coconut sugar until the texture of sand
- Pulse in shortening and egg
- Using your hands, roll one tablespoon of dough into a ball
- Place onto a parchment paper lined baking sheet, and flatten
- Place chopped chocolate in center of each circle
- Pinch 3 corners of each circle very firmly to form a triangle
- Bake at 350° for 6-8 minutes
Here is a quick video tutorial on how to make hamantaschen. It will be of great help for those of you that have not ever made these Purim cookies, and also offer some nifty shortcuts to more experienced hamantaschen creators!
If you are on an egg-free diet and this nut-free Hamantaschen recipe using coconut flour and eggs does not work with your food allergies or dietary restrictions, I recommend trying one of my egg-free Hamantaschen recipes. As always, I have no way of knowing if a substitution will work –the only way to find out is to test, test, test!
Here are my other festive gluten-free Purim cookie recipes, perfect for your gift baskets, or Shalach Manos as we called them when I lived in Israel. Purim gift baskets are also referred to as Mischloach Manot, Michloach Manos, and other combinations of Yiddish and Hebrew. Happy Purim!
- Gluten-Free Raspberry Hamantaschen –Gluten-free, grain-free Hamantaschen filled with fruit sweetened raspberry jam. These are easy to make, and a relatively traditional recipe, especially if you use apricot jam or prune filling in place of the raspberry jam for filling.
- Gluten-Free Chocolate Hamantaschen with Raspberry Filling –A very tasty, yet quick and easy recipe for the traditional Jewish Purim cookie, the chocolate dough consists of four ingredients and the filling is made of fruit sweetened raspberry jam. Can you say, “fast food Hamantaschen?!” Make this if you are an on the go carpooling parent.
- Gluten-Free Hamantaschen with Currant Filling –A triangular pastry of almond flour with homemade filling consisting of currants, lemon rind and vanilla. My first Hamantaschen recipe, I brought these treats to my boys’ classes at the Waldorf school for Purim when they were little. One of my first cookie recipes.