S’mores Stuffed Hamantaschen
The only thing better than s’mores are s’mores stuffed cookies 🤤 Hamantaschen never looked so good. These triangular stuffed cookies for Purim are both vegan + gluten-free with a crumbly texture and chocolately goodness on the inside.
PREP TIME
25 minutes
COOK TIME
10 minutes
INGREDIENTS
14
Serves: 8
Ingredients
- 2 cups2 cups2 cups Almond Flour
- 0.5 cup0.5 cup0.5 cup Cornstarch, Organic arrowroot starch/flour works too
- 0.333 cup0.333 cup0.333 cup Coconut Sugar, Can sub in maple sugar or brown sugar as well
- 0.25 cup0.25 cup0.25 cup Butter, Salted, or nondairy buttery spread, slightly softened
- 0.25 cup0.25 cup0.25 cup Milk, Plant-based if vegan
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 0.5 tsp0.5 tsp0.5 tsp Baking Powder
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 0.25 cup0.25 cup0.25 cup Mini Chocolate Chips, Semi-Sweet
- 0.333 cup0.333 cup0.333 cup Mini Marshmallows
- 0.333 cup0.333 cup0.333 cup Baking Chocolate Chips
- 0.5 cup0.5 cup0.5 cup Graham Cracker Crumbs
- 1 cup1 cup1 cup Baking Chocolate Chips, Melt with 1/2 tsp coconut oil
S'mores Filling
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add the dry ingredients (almond flour, cornstarch, coconut sugar, baking powder, and salt) to a medium-sized mixing bowl and whisk to fully combine.
- Add the wet ingredients (softened butter, milk, and vanilla extract) and combine using a mixer.
- Fold in the 1/4 cup mini chocolate chips.
- Freeze the dough for 10+ minutes before rolling. (Freezing the dough ensures the cookies will hold their shape better when baking and also makes the batter easier to work with when shaping. The shortest amount of time recommended is 10 minutes but you can even freeze overnight.)
- Place a sheet of parchment paper both underneath and above the dough and use a rolling pin to flatten it out (about ÂĽ inch thick).
- Using the bottom of a glass, make circles in the dough. Take the circle shaped cookie dough and place it on a parchment paper lined baking tray. Repeat process until all the dough is shaped into circles. You will have to reshape the leftover dough into a ball a few times, roll flat, and cut out more circles in the dough until all the dough is used up.
- In the center of each cookie, place about 1 tsp of filling in total. We added 3 chocolate chips, 2-3 mini marshmallows, and a sprinkle of crushed graham crackers. Make sure not to overfill because it will open the cookie up while baking and the triangular shape won't stay.
- Fold up the edges of the circle in 3 areas so that a triangle shape forms and pinch them together. Watch our Instagram video above to see exactly how we did this. Put the cookies in the freezer for 10-15 minutes so the shape holds better in the oven.
- Preheat oven to 350F. Bake your cookies for 10 minutes, or until they start to brown on the edges. If the shape opens a bit after baking, just push it together again. It'll hold the shape as it cools down. You can either let them cool on the counter or pop them in the freezer for 10 minutes. Optional, you can drizzle with melted chocolate. Enjoy
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Egg Free Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 341 |
| Fat: | 31 g |
| Carbohydrates: | 25 g |
| Protein: | 8 g |
| Cholesterol: | 16 g |
| Sodium: | 181 mg |
| Fiber: | 6 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.