Easy Vegan Gluten-Free Hamantaschen Recipe: Delicious & Healthy Purim Cookies
Prepare to elevate your Purim celebrations with this incredibly delicious and surprisingly simple Hamantaschen cookie recipe. Forget bland, store-bought versions; these homemade treats are crafted with wholesome almond flour and rich tahini, making them not only vegan and gluten-free but also a healthier indulgence. These iconic three-cornered Purim cookies come together quickly and are perfect for filling with your favorite sweet or savory flavors, from classic poppy seed to vibrant raspberry jam. Get ready to bake a batch that will impress everyone and become a cherished part of your holiday traditions!
This post has been updated from the original that was published on February 23, 2018, to bring you even more helpful tips and delicious details for baking perfect Hamantaschen.
Hamantaschen cookies hold a special place in Jewish tradition, particularly during the festive holiday of Purim. It’s customary to include these charming triangle-shaped pastries in Mishloach Manot (baskets brimming with food and drink exchanged with family and friends) and to enjoy them as a delightful dessert during the celebratory Purim meal. However, their deliciousness isn’t limited to the holiday; they make a wonderful treat any time of year.
If the thought of baking these traditional Jewish cookies from scratch has ever seemed daunting, I’m here to change that. I’ll guide you through every step, from preparing the dough to achieving that perfect triangular fold, ensuring your Hamantaschen come out looking and tasting incredible. Plus, I’ll share a variety of delightful filling options to spark your culinary creativity.
You know my philosophy: where deliciousness meets healthiness. This recipe is a shining example. We’re ticking all the boxes: gluten-free Hamantaschen? Check! Vegan recipe with no refined sugar? Absolutely! Tastes utterly incredible? Of course! I’m confident you’ll cherish these wholesome cookies as much as my family and I do.
Why You’ll Love This Hamantaschen Recipe
This Hamantaschen recipe isn’t just a collection of instructions; it’s an invitation to create something truly special and nourishing. Here’s why I believe you’ll fall in love with it:
- Effortlessly Easy: Don’t let the traditional appearance fool you. This recipe is designed to be straightforward, even for beginner bakers, making the process enjoyable and stress-free.
- Wholesome Ingredients: We prioritize simple, whole food ingredients like almond flour and tahini, ensuring every bite is not only delicious but also contributes to your well-being.
- Unforgettable Flavor: Despite being healthier, these cookies don’t compromise on taste. They boast a delightful texture and a subtle nutty sweetness that’s truly addictive.
- Diet-Friendly: Being 100% vegan and gluten-free, these Hamantaschen are suitable for a wide range of dietary preferences and restrictions, allowing more people to enjoy the Purim festivities.
- Versatile Fillings: The possibilities are endless when it comes to fillings! From traditional poppy seed to modern hazelnut spread, you can customize these cookies to suit any palate.
- Beyond Purim: Even if you don’t celebrate the Jewish holiday of Purim, these charming triangle-shaped cookies are a delightful treat that everyone can appreciate for their unique shape and irresistible taste.
The Purim Story Behind Hamantaschen: A Sweet History
The origins of Hamantaschen are rooted deeply in the ancient story of Purim, a Jewish holiday celebrating the salvation of the Jewish people from Haman’s plot to destroy them. The cookies themselves are more than just a sweet treat; they are a symbolic representation of the villain and the victory over him.
- The name “Hamantaschen” itself is a fascinating play on words. “Mohn” refers to the poppy seed filling (a popular ingredient in German pastries dating back to the late 1700s), while “Tasch” is the German word for pocket. Thus, “Mohntaschen” literally translates to “poppy seed pockets.”
- In Hebrew, these cookies are called “Oznei Haman,” which directly translates to “Haman’s ears.” This name evokes a more direct connection to the antagonist of the Purim story.
- When these linguistic traditions combine, you get the familiar “Hamantaschen,” a name that encapsulates both their appearance and their historical significance.
What Do Hamantaschen Symbolize?
Beyond their delicious taste, Hamantaschen carry rich symbolism tied to the Purim narrative:
- The distinctive three-cornered shape of these Jewish cookies is most commonly said to represent the three-cornered hat often depicted as being worn by Haman, the wicked villain of the Purim story. Eating the cookie, therefore, symbolizes triumph over his evil decrees.
- The Hebrew name “Oznei Haman” (“Haman’s ears”) refers to a tradition (minhag) that these pastries represent the cutting off of the wicked Haman’s ears before he was hanged. It’s a symbolic act of mutilation and humiliation for the defeated enemy.
- Taking a bite out of a Hamantaschen cookie thus symbolizes the ultimate victory over Haman and his thwarted plot to annihilate Queen Esther and the Jewish people. Each sweet bite reinforces the joy and relief of their salvation.
Ingredients and Thoughtful Substitutions
Crafting these healthy Hamantaschen involves a selection of mindful ingredients, each chosen for flavor, texture, and nutritional benefits. Here’s a closer look at what you’ll need and potential substitutions:
- Almond Flour: This is the star of our gluten-free dough, providing a wonderfully subtle nutty flavor. Beyond taste, it’s packed with protein, healthy monounsaturated fats, and dietary fiber, making these Purim cookies more satisfying and nutritious than traditional versions made with white flour. Ensure you use finely ground almond flour, not almond meal, for the best texture.
- Arrowroot Powder: A fantastic natural thickener and binder in plant-based baking, arrowroot powder helps give these cookies their structure and a delicate crispness. It’s my preferred choice over corn starch due to its cleaner processing and similar properties. It also helps in rolling out the dough without stickiness.
- Ground Flax Seeds: These tiny powerhouses contribute essential fiber and beneficial omega-3 fatty acids, supporting gut microbiome diversity. When combined with liquid, ground flax also acts as a natural binder (a “flax egg”), helping to hold our vegan dough together beautifully without eggs.
- Maple Syrup: Our natural sweetener of choice, providing a lovely depth of flavor without refined sugars. If you’re experimenting with savory Hamantaschen fillings, you can omit the maple syrup and vanilla extract from the dough, instead adding an extra tablespoon of tahini and two tablespoons of water to maintain the right consistency.
- Tahini: Ground sesame paste serves as a fantastic whole food alternative to oil or butter in this recipe. It adds a rich, slightly earthy flavor and contributes to the dough’s tender texture. Crucial tip: Make sure your jar of tahini is thoroughly mixed before measuring. If it separates, the top oil will make your dough too greasy, while the bottom paste will make it too dry. Aim for a uniform, drippy consistency.
- Orange Juice: A splash of fresh orange juice adds a bright, citrusy note that complements the other flavors. For an extra pop of aroma, you can also grate some orange zest into the dough. For savory Hamantaschen, consider using lemon zest and juice for a different flavor profile.
- Baking Powder, Cinnamon, Sea Salt, Vanilla Extract: These essential pantry staples enhance the flavor, aid in leavening, and balance the sweetness, bringing out the best in our healthy Hamantaschen.
How to Make Perfect Hamantaschen Cookies: Step-by-Step Guide
Creating these delightful Hamantaschen is a straightforward process, making it enjoyable for bakers of all skill levels. Follow these steps for picture-perfect Purim cookies:
1. Prepare the Hamantaschen Dough
This dough is essentially a healthier twist on traditional sugar cookie dough, utilizing wholesome ingredients for a guilt-free treat. While a food processor makes quick work of it, you can also mix it by hand or with an electric mixer.
- In the bowl of a food processor, combine almond flour, arrowroot powder, ground flax seeds, baking powder, cinnamon, sea salt, vanilla extract, maple syrup, tahini, and orange juice. Process until the ingredients are thoroughly combined and the mixture forms a crumbly dough. When pressed between your fingers, it should stick together smoothly, indicating the perfect consistency.
- Roll the dough into a ball, wrap it tightly in plastic wrap, and place it in the fridge. While the dough can be used immediately, a brief chill (30 minutes to an hour) can make it easier to handle. You can also prepare the dough up to 2 days in advance; just ensure it’s tightly wrapped and brought to room temperature before rolling.
2. Roll and Cut the Dough Circles
Achieving evenly sized and shaped cookies starts with proper rolling and cutting.
- Divide the dough in half. Keep one half wrapped in the fridge while you work with the other to prevent it from becoming too warm and sticky.
- Lightly dust your work surface with a pinch of arrowroot powder or almond flour. Sprinkle another pinch onto the dough and your rolling pin to prevent sticking. Roll the dough in various directions, lifting and turning it frequently, until it’s an even ¼-inch thick throughout. Consistency in thickness is key for even baking.
- Use a round cookie cutter, a small drinking glass, or the outer ring of a canning lid to cut out circles. A size of approximately 2½ inches works well for classic Hamantaschen.
- Gather any excess dough scraps, gently re-roll them, and cut out more circles until all the dough is used.
3. Fill and Fold into Triangular Cookies
This is where the magic happens! The folding technique is crucial for the iconic three-cornered shape. Ensure your chosen fillings are ready to go before you start.
- Place about 1 teaspoon of your chosen filling directly into the center of each dough circle. Avoid overfilling, as this can cause the cookies to leak during baking. Using two spoons, one to scoop and one to push the filling onto the dough, can make this step tidier.
- To form the first corner, bring the top edge of the circle down. Then, bring the right and left sides of the dough circle together at the top, creating a triangular connection directly above the filling. Firmly pinch the dough edges together to seal this top corner.
- Next, bring the bottom edge of the circle up towards the left, forming another distinct corner on the bottom-left side of the cookie. Pinch the seam securely.
- Finally, fold the remaining right side of the dough up to meet the existing corners, completing the bottom-right corner. Pinch all seams of your three-cornered cookie together very firmly to ensure it maintains its triangle shape throughout baking. A small dab of water can act as “glue” if the dough isn’t sealing well.
4. Bake to Golden Perfection
Baking is the final step to transform your raw dough into irresistible Hamantaschen.
Carefully transfer all your beautifully filled and folded Hamantaschen onto parchment-lined baking sheets. Bake in a preheated 350°F (175°C) oven for approximately 13 minutes, or until the edges are beautifully golden brown.
5. Cool Completely
Once baked, carefully transfer the Hamantaschen to a wire rack. Allow them to cool completely before handling or decorating. This prevents them from breaking and ensures any chocolate drizzle sets properly.
6. Decorate Your Delicious Hamantaschen Cookies!
This step is entirely optional, but I think it’s the most fun and adds an extra layer of gourmet appeal! Melt some high-quality dark chocolate (vegan-friendly, of course) and get creative with your decorations. Here are some ideas to make your Hamantaschen truly stand out:
- Partial Dip: Dip just one corner of each cooled cookie into the melted chocolate for an elegant touch.
- Flavorful Toppings: While the chocolate is still wet, sprinkle it with finely chopped nuts (like pistachios or almonds), fresh orange zest, or a pinch of flaky sea salt to enhance the flavor and texture.
- Artistic Drizzles: For a professional look, transfer the melted (and slightly cooled) chocolate into a small zip-top bag. Snip off a tiny corner of the bag, and then pipe intricate stripes, zigzags, or swirls across the Hamantaschen.
After decorating, place your “decorated” cookies back on the piece of parchment paper. Refrigerate them briefly until the chocolate has fully set, then they’re ready to serve or store.
Debra’s Pro Tips for Hamantaschen Success
Mastering Hamantaschen is easy with a few key insights. Here are my top tips to ensure your cookies turn out perfectly every time:
- Tahini Consistency is Key: This is a game-changer! Always make sure your jar of tahini is thoroughly mixed from top to bottom before measuring. It should be a uniform, drippy, pourable consistency for the best dough texture. Separated tahini (with oil on top and thick paste at the bottom) will result in a dough that’s either too oily or too dry and crumbly.
- Plan Ahead with Dough: Save yourself time on baking day by making the dough in advance. It stores beautifully in the fridge for up to 2 days, tightly wrapped. Just remember to bring the chilled dough to room temperature before attempting to roll it out, as cold dough will be stiff and crack.
- Homemade vs. Store-Bought Fillings: While my homemade poppy seed filling is truly exceptional, there’s absolutely no shame in using a good quality store-bought jam. Just opt for a brand with no added sugar to keep these Hamantaschen healthy. The goal is enjoyment, not perfection.
- Prep Your Fillings First: To streamline the assembly process, have all your chosen fillings prepared and ready before you even begin rolling out the dough. Both the homemade jam and poppy seed filling can be made up to 2 weeks in advance and stored in the fridge.
- Prevent Sticking: A light dusting of arrowroot powder or almond flour on your work surface and rolling pin is crucial to prevent the dough from sticking. Don’t overdo it, but ensure enough to allow smooth rolling.
- Secure the Corners: The most common challenge with Hamantaschen is preventing the corners from opening during baking. Squeeze the seams firmly shut to create a strong seal. If your dough seems a bit dry or crumbly and isn’t holding, keep a small bowl of water handy. A tiny dab of water on the edges can act as “glue” to help them stick together.
- Avoid Overfilling: Resist the temptation to put too much filling in each cookie. While generous filling sounds good, it’s the primary cause of leaks. A modest teaspoon (or a little less for very liquidy fillings) is usually plenty. These are delicate cookies, so treat them gently!
- Don’t Panic if Dough is Thick: If you cut out circles and realize the dough is a bit too thick to fold easily, don’t panic! Simply get your rolling pin back out and gently flatten each circle a bit more. The result will just be a slightly larger Hamantaschen – and there’s absolutely nothing wrong with a bigger cookie! Focus on achieving that triangular shape, regardless of the initial size.
- Involve the Kids: Baking Hamantaschen is a wonderful family activity. Let your kids or grandkids join in the fun! It truly doesn’t matter if their cookies don’t look perfectly uniform. The joy of creating and sharing is the most important tradition.
Exciting Hamantaschen Filling Ideas
One of the most enjoyable aspects of making Hamantaschen is the endless variety of fillings you can choose from. While classic options are always a hit, feel free to get creative!
- Muhn (Poppy Seed): The sweet poppy seed filling is by far the most traditional and popular Hamantaschen filling. It offers a unique texture and rich flavor. See the detailed recipe below for a delicious no-sugar vegan poppy seed filling that comes together in just about 10 minutes.
- Jam: A classic and always delightful choice. Fruit fillings add a burst of sweetness and tang. I’ve included a recipe below for a homemade raspberry chia seed jam with no added sugar, which works beautifully. Other fantastic options include Cranberry Chia Jam, Orange Marmalade, or apricot preserves. Always look for brands with no added sugar for a healthier option.
- Peanut Butter and Chocolate: Yes, it’s as dreamy as it sounds! Simply melt some dark chocolate and stir in an equal amount of your favorite peanut butter. Let it cool slightly until it thickens to a spoonable consistency, then use it as your Hamantaschen filling before folding.
- Hazelnut Spread: This is possibly my personal favorite! A rich, creamy hazelnut spread (ensure it’s vegan if desired) offers an incredibly decadent and satisfying filling. Look for healthier versions with less sugar or make your own.
- Date Paste: A naturally sweet and sticky filling, perfect for a wholesome option. Blend pitted dates with a little water until a thick paste forms. Add a touch of cinnamon or orange zest for extra flavor.
- Nutella Alternative: Many healthy and vegan “Nutella” style spreads are available in stores now, offering that beloved chocolate-hazelnut flavor without dairy or excessive sugar.
- Savory Options: Don’t limit yourself to sweet! Try a spinach and feta (or vegan feta) blend, a caramelized onion mixture, or even a spicy bean filling for a unique twist on Hamantaschen. Remember to adjust the dough ingredients by omitting sugar and vanilla for savory versions.
How to Make Homemade Poppy Seed Filling
This traditional poppy seed filling, or “Muhn,” is surprisingly easy to make and far superior to many store-bought varieties. It’s naturally sweetened and vegan-friendly.
- Start by finely grinding your poppy seeds. A spice grinder or a high-speed blender works perfectly for this, creating a finer texture that absorbs liquid well.
- In a small saucepan, gently heat the honey (or maple syrup for a fully vegan option), almond milk, and fresh lemon juice over medium-low heat until it begins to simmer.
- Once simmering, add the finely ground poppy seeds and raisins to the saucepan. Stir continuously to combine.
- Continue to simmer, stirring occasionally, until the mixture thickens significantly and takes on a rich, jammy consistency. This usually takes about 5-8 minutes. The goal is a spreadable, not watery, filling.
- Remove the saucepan from the heat and stir in the vanilla extract and a pinch of sea salt. The poppy seed filling will continue to thicken as it cools. Allow it to cool completely before using it to fill your Hamantaschen cookies.
- This homemade poppy seed filling can be stored in an airtight container in the refrigerator for up to 2 weeks, making it ideal for meal prepping ahead of Purim.
How to Make Healthy Raspberry Chia Jam
This vibrant raspberry chia jam is a healthier, no-sugar-added alternative to traditional fruit preserves, perfect for a fresh and fruity Hamantaschen filling. It’s quick, easy, and bursting with flavor.
- In a small saucepan, combine the frozen raspberries, water, honey (or maple syrup for a vegan option), and fresh lemon juice.
- Bring the mixture to a gentle simmer over medium-low heat. Cook for about 5 minutes, stirring occasionally. Use the back of a wooden spoon or a potato masher to break apart any berries that haven’t softened on their own, creating a smoother consistency.
- Remove the saucepan from the heat. Stir in the chia seeds thoroughly. Chia seeds are natural thickeners and will help the jam set beautifully.
- Let the jam sit for about 10 minutes to allow the chia seeds to absorb the liquid and thicken. Stir again to ensure even distribution.
- Allow the raspberry chia jam to cool completely before using it as a filling for your Hamantaschen. This prevents it from being too runny and leaking during baking.
- Store any leftover raspberry chia jam in an airtight container in the refrigerator for up to a month. It’s not just for Hamantaschen; enjoy it on toast, yogurt, or oatmeal!
Meal Prep and Storage Tips for Hamantaschen
Making Hamantaschen can be a multi-step process, but with smart meal prep and storage, you can enjoy these festive cookies with ease.
- Serving Suggestions: Serve these delightful Hamantaschen as a festive dessert after your Purim meal, a wholesome snack throughout the day, or as a thoughtful addition to your Mishloach Manot baskets for friends and family.
- Prep Ahead: All your favorite fillings, whether it’s the poppy seed, chia jam, or another option, can be prepared up to 2 weeks in advance and stored in the fridge in airtight containers. The Hamantaschen dough itself can be made up to 2 days ahead of time; wrap it tightly in plastic wrap and store it in the refrigerator. For the best results and easiest handling, remember to bring the chilled dough to room temperature before rolling.
- Storage: Once baked, ensure your Hamantaschen cookies are completely cool. Store them in an airtight container at room temperature for up to 5 days. For longer freshness, they will stay good in the refrigerator for up to 2 weeks.
- Freezing: Hamantaschen freeze exceptionally well! Make sure the cookies are entirely cooled before placing them in a freezer-safe container. To prevent them from sticking together, place parchment paper between layers of cookies. They can be frozen for up to 3 months. When ready to enjoy, simply thaw at room temperature or warm slightly in a low oven.
The Philosophy Behind Healthy Hamantaschen
As a health coach and passionate baker, I often take the cherished, traditional Jewish recipes passed down from my Grandmother and gently adapt them. My goal isn’t to reinvent, but to transform them into healthier versions that are equally, if not more, delicious and nourishing. This approach allows us to enjoy beloved foods while aligning with a more mindful and health-conscious lifestyle.
For me, the true essence of tradition isn’t rigidly tied to a specific recipe or ingredient list. Instead, tradition is found in the profound joy, the deep love, and the powerful connection I feel when I’m baking these Hamantaschen cookies. It’s in the act of sharing them with loved ones, continuing a legacy, and creating new memories. The real tradition is simply that I continue to bake Hamantaschen, adapting the method in whatever way feels right and beneficial. That these are healthy Hamantaschen doesn’t diminish their connection to the generations who came before me, nor does it lessen the bond with generations yet to come. It simply means we’re celebrating with wellness in mind.
For all who celebrate, I extend my warmest wishes for a happy and meaningful Purim!
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Hamantaschen Cookies
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Equipment
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Round Cookie Cutters
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Food Processor
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Stainless Steel Heavy Baking Sheet
Ingredients
DOUGH
- 2 cups finely ground almond flour
- ½ cup arrowroot powder
- ¼ cup ground flax seeds
- ¼ cup drippy tahini*
- ¼ cup maple syrup
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- 1 Tablespoon orange juice
- 1 teaspoon vanilla extract
Raspberry Chia Jam
- 1 cup frozen raspberries
- 2 teaspoons water
- 1 Tablespoon honey (or maple syrup for vegan)
- ½ teaspoon lemon juice
- 1 Tablespoon chia seeds
Poppy Seed Filling
- ¼ cup poppy seeds, finely ground
- 2 Tablespoons honey (or maple syrup for vegan)
- 2 Tablespoons almond milk
- 1 Tablespoon raisins
- 1 teaspoon lemon juice
- ¼ teaspoon vanilla extract
- pinch of sea salt
Instructions
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Make Dough: Place all dough ingredients (almond flour, arrowroot, ground flax, baking powder, cinnamon, vanilla, maple syrup, tahini, orange juice, and sea salt) in a food processor. Process until a crumbly dough forms that holds together when pressed. Cover the dough with plastic wrap and chill in the fridge until ready to use (can be used immediately, but chilling helps with handling).
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Preheat your oven to 350°F (175°C) and line a baking sheet with unbleached parchment paper.
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Divide the dough into equal halves. Wrap one half and place it back in the fridge. Lightly flour your work surface with arrowroot powder or almond flour. Using a rolling pin, roll out one half of the dough to about ⅛” to ¼” thickness. Use a round cookie cutter (or the rim of a small glass or canning lid) to cut out circles, approximately 2½ inches in diameter. Gather and re-roll scraps for more cookies.
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Place ½-1 teaspoon of your chosen jam or filling into the center of each dough circle. To shape into a triangle: Bring the top edge down, then lift the right and left sides to meet at the top center above the filling, pinching the edges firmly together to form the first corner. Next, bring the bottom edge up and pinch it securely at the bottom-left corner. Finally, fold the remaining right side up to form the bottom-right corner. Pinch all three seams together very firmly to ensure the triangle shape holds during baking. Place on the prepared baking sheet.
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Continue until all dough has been cut, filled, and folded.
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Bake for 13 minutes, or until the edges are golden brown.
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Cool completely on a wire rack before storing in an airtight container. Hamantaschen will stay fresh in the fridge for 2 weeks or can be frozen for up to 3 months.
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TO MAKE RASPBERRY CHIA JAM: Place frozen raspberries, water, honey (or maple syrup), and lemon juice into a small saucepan. Bring to a simmer over medium-low heat and cook for about 5 minutes, stirring occasionally and mashing any whole berries with the back of a wooden spoon. Remove from heat, stir in chia seeds, and let sit for 10 minutes to thicken. Stir again. Let cool completely before using. Store in the fridge for up to a month.
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TO MAKE POPPY SEED FILLING: Finely grind poppy seeds in a spice grinder. In a small saucepan, bring honey (or maple syrup), almond milk, and lemon juice to a simmer. Add raisins and ground poppy seeds and simmer, stirring, until thick and jammy (5-8 minutes). Turn off heat, then stir in vanilla extract and a pinch of sea salt. Let cool completely before filling cookies. Store in the fridge for up to 2 weeks.
Video
Notes
CHIA JAM: Feel free to swap your favorite berries for the raspberries. Fresh or frozen berries will work equally well. If you don’t use honey, substitute with maple syrup for a vegan option.
POPPYSEED FILLING: If you’re vegan and don’t use honey, you can substitute it with date syrup or maple syrup.
CHOCOLATE: Melt ½ cup of dark chocolate chips. Let it sit until cool to the touch and then fill a small zip-top bag with the melted chocolate. Make a small cut in one corner to pipe the chocolate out onto the cooled Hamantaschen. Place the decorated Hamantaschen in the fridge until the chocolate sets.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.