February 25, 2010


When I was little, my mom, my brothers & I would make hamentaschen for year every Purim. Mom would make the dough the day before and then we'd all gather in the kitchen, roll out the dough and assemble the cookies together. By the end, we'd be covered in flour and jam, and excited to see how our masterpieces tasted. So as I grew older and moved away from home, I couldn't seem to give up this tradition. When I graduated college and moved to NY, my friend Rachel would come over every year and we'd make hamentaschen together. Then she moved to California and I made them with other friends and their children.

This year, I'm just a bit behind on my Purim baking due to my vacation and this week's beautiful snowstorm! And although I was rushed and made them alone in my kitchen, it felt just as good and important to bake them and keep my tradition going strong.

Here's my delicious gluten free & vegan hamentaschen recipe. This year, I used Raspberry and Apricot jams as my filling. Now if only I could stop eating them....

GF Vegan Hamentaschen Recipe
3/4 cup brown rice flour
3/4 cup tapioca starch
1/4 cup millet flour
1 1/2 tsp xanthan gum
2 tsp gf baking powder
1/2 cup vegan butter (like earth balance), softened
1 cup sugar
1 tbsp corn starch
2 tbsp unsweetened applesauce
zest from 1 large orange
zest from 1 large lemon
2 tbsp orange juice
1 tsp vanilla extract
Jam or Jelly flavor of your choice

In a large bowl, sift together the brown rice flour, tapioca starch, millet flour, xanthan gum and millet flour. Set aside.
Combine the vegan butter and sugar in a large bowl and beat until light and fluffy. While the butter & sugar are beating, combine the corn starch and applesauce in a separate small bowl and mix well. Add the orange zest, lemon zest, juice and corn starch mixture to the creamed butter and beat for another minute.
With the mixer still on, add the flour mixture to the creamed butter a spoonful at a time, waiting after each addition until combined. At this point, you may want to turn the mixer speed down a bit so that your flour doesn't fly everywhere when adding. Continue until all flour is well combined into the dough, scraping the sides of the bowl as needed.
Wrap the dough in plastic, or place in a ziploc bag, and refrigerate overnight, or for up to 2 days.
Once dough is chilled, it's time to assemble your hamentaschen! (my favorite part!!!)
Preheat your oven to 350 F.
Divide the dough in half and return one half to the refrigerator. Lightly flour your workspace ( (I used brown rice flour) and place the other half of the dough on the floured surface. Using a flour dusted rolling pin, gently roll out your dough until it is about 1/4" thick. Using a round cookie cutter, or the edge of a glass, cut out rounds from the dough. Continue the process, adding more dough from the refrigerator and rolling out, until all dough is used up. To keep the dough circles from drying out, cover with plastic wrap as they are cut and set aside for assembly.
Place a teaspoon of jam in the center of each circle and fold each corner in to make a triangle, squeezing the corners to seal. Place each cookie on a baking sheet lined with parchment paper.
Continue until all cookies are formed. Bake on the center rack in your preheated oven for 20 minutes, until edges are lightly browned.

Although you'll want to devour these the minute you take them out of the oven, PLEASE let them cool off for a few minutes! The jam will be melted and extremely hot!


  1. Oh goodness I love those cookies! What a great recipe. :D The first time I had them was actually from Whole Foods!

  2. Score! I am going to save these for a special event! Great job!!