Nut-Free Chocolate Hamantaschen

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Ingredients
Instructions
Nutrition

Purim is such a fun festival and the perfect time for making Hamantaschen. Since so many of you have nut allergies I’ve created these Nut-Free Chocolate Hamantaschen. Like all of my recipes, these Purim cookies are also gluten-free and grain-free.

Nut-Free Chocolate Hamantaschen

It took some time to perfect these Hamantachen and we’re so happy with the result. Making gluten-free cookies without grains, nuts, butter, and sugar is not an easy challenge! While I typically use almond flour to make cookies, here I use coconut flour.

Coconut Flour Hamantaschen

This is 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, as well as other fluffy baked goods. I also have this nut-free Pumpkin Chocolate Chip Cookie recipe made with coconut flour.

How to Make Hamantaschen

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 have other Hamantaschen recipes below that use the traditional fruit paste or jam filling. Since we were in an extra decadent mood I created a chocolate filling that pairs exquisitely with the chocolate cookie exterior.

How to Store Hamantaschen

Because this recipe uses coconut flour these traditional Jewish cookies are best cooled for 3-4 hours, then stored in an air tight container on the counter for 48 hours. If you wish to keep them for longer, place that air tight container in the fridge for up to one week. 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.

Ingredients
Serves:
14hamantaschen
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Instructions
  1. In a food processor, pulse chocolate, coconut flour, and coconut sugar until the texture of sand
  2. Pulse in shortening and egg
  3. Using your hands, roll one tablespoon of dough into a ball
  4. Place onto a parchment paper lined baking sheet, and flatten
  5. Place chopped chocolate in center of each circle
  6. Pinch 3 corners of each circle very firmly to form a triangle
  7. Bake at 350°F for 6-8 minutes
  8. Serve

How to Make Hamantaschen Video

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.

More Gluten-Free Hamantaschen Recipes

Here are my other gluten-free Purim cookie recipes, perfect for your gift baskets, or Shalach Manos. Purim gift baskets are also referred to as Mischloach Manot, Michloach Manos, and other combinations of Yiddish and Hebrew that I learned when I lived in Jerusalem. Chag 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.
Nutrition
There is no Nutrition Label for this recipe yet.

Comments

29 responses to “Nut-Free Chocolate Hamantaschen”

  1. Hi Elana, These look delicious! We’re all set to make your raspberry hamantaschen tomorrow afternoon but will have to sneak these new ones in somehow! Q: A man rides in to town on Friday. He stays two days and leaves on Friday. How is this possible? Purim Sameach and yes, I do get jokes form my nine year old! Lara

  2. Was so excited to try these … but man did they flop for me. Followed recipe exactly, though I did try to double it. Very crumbly and would not roll out well. I could cut the shapes, but then when I tried to fold they would just break. So, I pressed into a spring-form pan and made it into a torte of sorts … tasty, but definitely not the pretty cookies I was envisioning!

  3. I just made these…
    I’m not sure what to say. They definitely did not come out as pretty or thick as Elana’s. In fact, I found that the ones i rolled thicker were harder to fold into shape and fell apart and the thinner ones were more flexible.
    I also subbed out the chocolate filling for raspberry jam (all fruit). That actually seems to have worked nicely.
    Overall – They are yummy but very crumbly and hard to work with.

  4. yum!

    i love looking at the coconut flour recipes, but really do prefer cooking w/ almond flour and find that almond butter and almond flour (homemade and sifted) are just preferable to me and easier to access and use consistently.

    but also just love the options you give and your dedication to keep providing more and more options and variety!

    blessings and peace in the purim season.

  5. Can you make White Chocolate or Vanilla Hamantaschen out of the Chocolate Hamantaschen. I would to know. I and White Chocolate or Vanilla Hamantaschen by changing the recipe from Chocolate Hamantaschen to White Chocolate or Vanilla Hamantaschen. How can at be done. I would to know and would like to recieve an email from you. Thank you.

  6. Coconut is not a nut.

    Just curious if anyone knows approximately what 2 oz of chocolate chunks adds up to as far as 1/4 cup? 1/2 cup? I don’t have a scale. Thanks! This recipe looks awesome!

    • @Annie
      I usually make my chocolate chips by finely chopping a chocolate bar as I’m unable to find gluten/dairy/soy-free chocolate chips.
      You can do the same, just make sure to use a sharp knife for best result.
      Take a chocolate bar. Read the weight printed on the package and then eyeball. For me a standard chocolate bar is 100 g => 3.5 oz approx. So in order to have 2 oz, I would just use a little more than half a bar.
      I hope this helps you.

      • Amazon.com sells “Enjoy Life” brand chocolate chips. Sweetened with cane syrup, but they say “Dairy, Nut, & Soy Free” on the front of the bag. I like making chips and chunks myself with unsweetened chocolate, then add stevia (powder because the liquid hardens it). Happy baking!

  7. Are the chocolate chunks sweet, semi-sweet, or unsweetened?? Perhaps instead of vegan shortening, one could use butter or coconut oil?

    • Carolyn, if you click the green text in the ingredients portion of the recipe it will take you to an exact description of each product I use :-)

  8. How is coconut flour nut-free?! I have kids in my Religious School who have anaphylactic tree nut allergies who cannot have any nuts. I need to make totally 100% nut-free hamantaschen without almonds, coconuts, or any form of tree nuts.

    HELP!

    • Coconuts are NOT nuts despite the name! From a medical site: The most accepted theory is that coconuts are classified as drupes (more specifically “dry drupes”). A drupe is a fruit with a hard stony covering enclosing the seed (like a peach or olive). While it is possible to be allergic to coconut, the cross reactivity for those with tree nut allergies is very, very rare.

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