Gluten Free Hamantaschen with Dark Chocolate Filling
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INGREDIENTS
- Dough:
- 1 cup/96 grams almond flour
- ¾ cup/75 grams oat flour
- 1 tablespoon/8 grams coconut flour, for crispiness
- ¼ teaspoon baking soda
- 2 tablespoons honey
- 3 tablespoons/42 grams coconut oil, or oil of choice
- 2 tablespoons/30 milliliters milk or water
- ½ teaspoon vinegar
- ½ teaspoon vanilla extract
- Filling:
- 3.5 ounces/100 grams dark chocolate, chopped
- 2 tablespoons nut butter
- 1 teaspoon coconut oil
- 1 tablespoon cacao powder
- 2 tablespoons milk, only if needed to thin out the mixture
- Toppings:
- Chocolate, melted
- Roasted and salted almond, crushed
INSTRUCTIONS
- In a mixing bowl, whisk together the almond flour, oat flour, coconut flour, and baking soda. Add the honey, coconut oil, milk, vinegar, and vanilla extract. Stir until a smooth dough forms. If the dough is too dry, add a small splash of milk or water. If it’s too wet, sprinkle in a little extra oat flour. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. (Shortcut: Roll the dough between two sheets of parchment paper and freeze for 10 minutes before cutting.)
- In a heatproof bowl, melt the dark chocolate with the nut butter and coconut oil. Stir until smooth. Mix in the cocoa powder. If the filling is too thick, add milk, 1 teaspoon at a time, until creamy.
- Preheat the oven to 340°F (170°C).
- Line a baking sheet with parchment paper. Roll out the chilled dough between two sheets of parchment paper to about ¼ inch (½ cm) thick. Use a round cookie cutter or glass (about 2½ inches / 6 cm in diameter) to cut circles. Place 1 teaspoon of filling in the center of each circle. Pinch three corners together to form a triangle, leaving some filling exposed. Transfer to the prepared baking sheet and bake for 10–12 minutes, until the edges turn golden.
- Let the cookies cool completely on the tray—they will firm up as they cool, then drizzle with chocolate and sprinkle the crushed almonds. Keep in an airtight container at room temperature for up to a week.
MY NOTES
FAQ
What make this gluten free hamantaschen dough hold together?
The key ingredients that help gluten free hamantaschen dough hold together are almond flour, oat flour, and a small amount of coconut flour. Almond flour adds moisture and a slightly dense texture, while oat flour provides structure and a bit of chewiness. Coconut flour, though used in small quantities, absorbs excess moisture and contributes to crispiness. Honey or another liquid sweetener not only adds flavor but also acts as a binder. Coconut oil or another fat source gives the dough pliability, making it easier to shape without cracking. A touch of vinegar reacts with baking soda, adding slight lift to balance the dough’s density. If the dough feels too dry, adding a tablespoon of milk or water at a time helps achieve a smoother consistency. Proper chilling is also essential, as it firms up the dough, making it easier to handle and less likely to fall apart when forming the classic triangular shape of gluten free hamantaschen.
What can I substitute almond flour with?
You can substitute almond flour in gluten free hamantaschen, but the result will change depending on the replacement. Almond flour is naturally moist and has a fine, tender crumb. If you need an alternative, try using cashew flour or sunflower seed flour in a one-to-one ratio, as they have similar fat content and texture. For a nut-free option, tigernut flour works well, though it has a slightly earthy taste. You could also use a gluten-free all-purpose blend, but you may need to adjust the liquid ingredients because these blends are drier than almond flour. Start by adding the flour gradually and checking the dough’s texture, ensuring it stays soft but not sticky. Keep in mind that flavor and texture may vary, so it’s a good idea to test a small batch before committing to a full swap.
Spices or flavorings options for gluten free hamantaschen
You can add spices and flavorings to gluten free hamantaschen dough to customize the flavor. A teaspoon of cinnamon or cardamom adds warmth, while a pinch of nutmeg or ginger gives a subtle kick. For a citrusy twist, add the zest of an orange or lemon. Vanilla or almond extract enhances the dough’s sweetness, and a dash of salt balances the flavors. You can even experiment with floral notes like rose or orange blossom water, adding just a few drops to avoid overpowering the dough. Spices and flavorings mix well with the nutty base of almond and oat flours, complementing both traditional fruit fillings and richer options like chocolate or caramel.
Prevent the cookies from spreading too much while baking
It’s important to manage both the dough’s texture and the baking process. Start by chilling the dough for at least an hour, or even overnight. Cold dough holds its shape better when baked. Rolling the dough to about ¼ inch thickness also helps — too thin, and it may lose structure. When forming the hamantaschen, make sure to pinch the corners tightly and reinforce them with a gentle squeeze to keep them from opening during baking. Avoid overfilling, as too much filling can cause the cookies to expand and lose their shape. Additionally, baking at a moderate temperature, like 340°F (170°C), allows the cookies to set slowly without excessive spreading. Using parchment paper on the baking sheet prevents sticking, and letting the cookies cool completely on the tray helps them firm up.
Can I freeze the gluten free hamantaschen dough?
Yes! After mixing the dough, shape it into a disc, wrap it tightly in plastic wrap, and place it in an airtight container or freezer bag. It can be frozen for up to three months. When you’re ready to bake, let the dough thaw in the refrigerator overnight. If you’re in a hurry, you can let it sit at room temperature for about 30 minutes, but avoid letting it get too warm, as it might become sticky and harder to handle. If the dough feels dry after thawing, knead in a teaspoon of water or milk at a time until it regains its pliable texture.
Can I make these gluten free hamantaschen vegan?
Absolutely! Replace honey with maple syrup or agave nectar for a plant-based sweetener. Use a non-dairy milk like almond, oat, or soy instead of regular milk. For the fat, coconut oil works well, but you can also use vegan butter. The vinegar in the recipe helps with texture, so you can leave it as is. For the filling, choose dairy-free dark chocolate and mix it with nut or seed butter and a little coconut oil. These substitutions maintain the cookie’s structure and flavor, giving you a delicious vegan version of gluten free hamantaschen without sacrificing texture or taste.
How should I store leftover gluten free hamantaschen?
Store them in an airtight container at room temperature for up to a week. Make sure they’re completely cooled before storing to prevent condensation, which can make them soggy. If you live in a humid climate, adding a small piece of parchment paper between layers can help absorb excess moisture. For longer storage, place the cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container. They can be frozen for up to three months. Let frozen cookies thaw at room temperature for about 30 minutes before serving. Proper storage ensures your gluten free hamantaschen stay crisp and flavorful, ready to enjoy anytime.
