Updated recipe! Using Rorie’s grain-free mix makes these hamentaschen not only gluten-free but grain-free. High in fiber and healthy fats while making it the low glycemic way to bake.
These delicious hamentaschen are refined sugar-free using minimal amounts of honey and Silan: Nature’s vitamin-packed sweeteners.
This delicious filling is full of fiber and healthy fats with only a touch of Silan for natural sweetness.
Drizzle with Silan for added sweetness and a beautiful presentation.
Enjoy Purim’s traditional favorite with ingredients that love your body back!
Yields 20 hamantaschen
Preheat oven to 350 degrees Fahrenheit.
In a bowl of an electric mixer, cream honey, oil, and eggs. Add in orange juice, vanilla, baking powder, and flour and mix until a dough forms. The dough may be a bit crumbly- once combined, mix by hand to form a unified dough.
Divide dough into four. Roll out one-fourth of the dough between two pieces of parchment paper. The dough should be thin but not too thin. Make sure you can easily lift the dough off the parchment paper without ripping. If it is too thick, the dough will rip while shaping.
Cut the dough into circles using the rim of a glass or a circle-shaped cookie cutter. Remove the dough around the circles and add it back to the bowl with the rest of the dough.
Place a teaspoon of the filling of your choice. (See below.) Pinch together the edges to form triangle hamantaschen. Repeat this process until all the dough is shaped.
Place the hamantaschen on a baking sheet lined with parchment paper. Pinch each cookie once more before baking to ensure that they stay closed. Bake at 350 for 12 minutes.
Let hamantaschen completely cool before removing from the baking sheet.
You can use this dough to make “sugar cookies” – top with coconut sugar or homemade cinnamon coconut confectionery sugar.
Place all ingredients except optional mix-ins in a blender or mixer and pulse until smooth. If using, add mix-ins at this point.
Mix all ingredients except optional mix-ins until smooth. If using, add mix-ins at this point.
This recipe was updated and revised in March 2022.