BEST EVER Gluten, Sugar, Dairy, Soy FREE HAMANTASHEN!!!

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I would have preferred baking these for a few minutes longer, however Shabbos was quickly approaching and it was getting slightly chaotic:).
The dusted white flakes are from the coconut flour I used.
And…definitely….double this recipe!

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)

Happy Baking!

GLUTEN FREE HAMANTASHEN

AUTHOR: Danielle Walker – AgainstAllGrain.com

SERVES: 1 dozen medium sized cookies

Ingredients:

▪ 2½ cups blanched almond flour

▪ ¼ cup honey

â–ª 1 egg

â–ª 2 teaspoons unsalted butter or coconut oil

▪ ½ teaspoons vanilla extract

▪ ½ teaspoon baking soda

▪ ¼ teaspoon sea salt

â–ª 1 teaspoon coconut flour– for dusting (don’t add to food processor)

Instructions:

  1. Preheat oven to 350 degrees.
  2. 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.
  3. Flatten the ball of dough into a ½” thick disk and wrap in plastic wrap. Chill for 20 minutes.
  4. 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).
  5. Bake the cookies on a tray lined with parchment paper for 10 – 13 minutes. Cool completely on a wire rack.

2 Responses

  1. Love!!!!

    Thanks so much for posting this!!!!! Gonna try them out.

    And ps. Please tell me where you find the time/ koach to do all these amazing things like your blogs run a Chabad house and a large family??!!!

    >

    1. Thanks:)
      ….I don’t write about the 10 other ideas I had that never made it from my mind into reality!
      ….I’ve actually learned how to let go a lot and step back…but it’s true…life is full and i’m forever grateful that my days are anything but lazy and boring!
      Hatzlocha!

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