So, I tried a few GF Hamantashen recipes and by far this one is AMAZING!! Honestly, I can’t even count how many I have eaten, they are highly addictive, so delicious, so easy, and perfect for Purim!
This recipe was originally from “Against All Grain” as a cutout cookie. I just changed it into a Hamantashen cookie instead! For me, I used a Sugar free jam (just sweetened with apple juice) and seriously, these are delicious!
(The jam I use is called “FiorDeiFrutta” Organic Farming Sweetened with Apple Juice. Star K Hechsher)
GLUTEN FREE HAMANTASHEN
AUTHOR: Danielle Walker – AgainstAllGrain.com
SERVES: 1 dozen medium sized cookies
▪ 1 egg
▪ 1 teaspoon coconut flour– for dusting (don’t add to food processor)
- Preheat oven to 350 degrees.
- Combine the dough ingredients in a food processor and process until a smooth ball of dough forms, about 30 seconds. Alternatively, mix all of the ingredients in a stand mixer or by hand. The food processed dough will be ultra smooth and the most like a conventional sugar cookie.
- Flatten the ball of dough into a ½” thick disk and wrap in plastic wrap. Chill for 20 minutes.
- Roll the dough out between two sheets of parchment paper, keeping it to a ¼” thickness. Remove the top sheet and sprinkle the top of the dough with 1 teaspoon coconut flour, rubbing it in slightly with your fingers. Dip a cookie cutter in a little flour then cut your shapes, peeling away excess dough as you work. Gather the excess dough into a ball and re-roll it. If it starts to dry out or crack as you work with it the second or third time, lightly wet your hands before kneading the scraps to add a little moisture back into the dough. Form into Hamantashen and baste with an egg wash. (1 egg beaten).
- Bake the cookies on a tray lined with parchment paper for 10 – 13 minutes. Cool completely on a wire rack.