Gluten Free Hamantaschen
Hamantaschen are a delicious cookie made for the holiday of Purim. They are often filled with prune or poppyseed filling, but are delicious with your favorite jam.
PREP TIME
2 hours
COOK TIME
15 minutes
INGREDIENTS
8
Serves: 24
Ingredients
- 270 grams270 grams270 grams Gluten-free All-Purpose Flour - Primal Palate, 2 1/4 cups spooned and leveled
- 1/4 tsp1/4 tsp1/4 tsp Himalayan Pink Salt
- 1 tsp1 tsp1 tsp Baking Powder
- 100 grams100 grams100 grams Granulated White Sugar, 1/2 cup
- 2 whole2 whole2 whole Eggs, 2 large eggs at room temp
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1/2 cup1/2 cup1/2 cup Sunflower Oil, or avocado oil, or melted and cooled coconut oil
- 1/2 cup1/2 cup1/2 cup Strawberry Fruit Spread
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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
- In the bowl of your stand mixer, combine the flour, salt, baking powder, and sugar.
- Using the beater attachment, mix the dry ingredients on medium speed to combine.
- Add in one egg at a time, the vanilla, and the oil.
- Beat the dough on medium-high speed until the ingredients are evenly incorporated, and the dough starts to form a ball that pulls away from the bowl of the stand mixer.
- Turn the dough out onto a sheet of plastic wrap, wrap the dough up in the plastic wrap, and refrigerate for an hour, or until you are ready to use it.
- When you are ready to bake your cookies, preheat the oven to bake at 350 degrees, line two baking sheets with parchment paper, and prepare a small bowl of extra gluten free flour.
- Using a clean work surface, dust the work surface with gluten-free flour, and turn your dough out onto the work surface.
- Dust the top of the dough with flour, and roll the dough out to approximately a 1/4 inch thick.
- Using a cookie cutter, or biscuit cutter, cut the dough into circles, and transfer the round circles of dough to your baking sheet. Repeat with the remainder of the dough.
- Spoon about 1/2-1 tsp of jam into the center of each cookie, and then fold up two sides and the end to make a triangle. Pinch the corners together, being sure to seal the cookie up the sides a little, but leaving the center open.
- If you have any dusting of flour left on your cookies, you will want to lightly wet the outer edge of the cookie with water, so that it will seal when you press it together.
- Bake the cookies, one sheet at a time, at 350 degrees for 15 minutes, in the center of the oven.
- Allow the cookies to cool before transferring them to a platter.
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About This Recipe
Show nutritional information
Coconut Free Cookies Dairy Free FODMAP Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 86 |
| Fat: | 5 g |
| Carbohydrates: | 11 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 48 mg |
| Fiber: | 0 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Gluten Free Hamantaschen”
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Amazing!! The absolute best hamantaschen. Great recipe. I keep making your recipes with your gluten free flour and they never disappoint. Thank you so much!!!!!!