Combine flour, sugar, baking powder and salt in a large bowl.

Add vanilla, oil, and water, and combine with your hands just until the dough comes together.

Cover the dough with plastic wrap and chill in the refrigerator for about an hour.

Break the chocolate into cubes and place in a medium bowl. Add coconut cream or parve whipped topping. Melt together in the microwave or in a double boiler until chocolate everything is melted and mixture is combined.

Add egg and combine until it is well incorporated into the chocolate mixture. Chill for half an hour in the refrigerator until firm. Should be a spreadable texture.

On a lightly floured surface, roll out the dough to a quarter-inch thickness. Cut out circles of dough.

Into the center of each dough circle, place one teaspoon of the chocolate filling. Fold into a hamantaschen shape (pinch the corners well so the cookies don’t open while baking), and place on a baking sheet lined with Gefen Parchment Paper. 

Heat the oven to 170 degrees Celsius (340 degrees Fahrenheit). Bake for 15–20 minutes or until the the hamantaschen turn golden. Allow to cool to room temperature. Dust with confectioner’s sugar before serving.