My memories of running around my grandmother’s house with my truckload of cousins and my sisters come to mind, as soon as I start thinking of Purim and what I am making this year for the fun! The rush to the table when the poppyseed Hamantashen were ready for us to attack was enough to trample any of the little ones. Of course there is no reason why I had to stick to the poppyseed version, and so I made them even better! Not knocking my grandmother’s recipe, but I’m always looking for the more festive looking and party flavorful option! Oozing chocolate and little chocolate chips in each bite is what I am talking about. Purim, Bring it! We are ready to have some fun! This is a great recipe to include your little ones in, and they will love to boast about which ones they made!
Feed your sweet tooth with Shena’s Sweet Spice!
Stir the flour, baking powder, and salt together and set aside.
Separately whisk the oil, eggs, egg yolk, sugar, and vanilla.
Gradually stir in the flour mixture until a crumb mixture is formed.
Add in oat or almond milk to bring it all in together.
Lastly, mix in the chocolate chips. Wrap in plastic wrap and chill for at least one hour.
Combine sugar and oil in a bowl.
Mix in the eggs and vanilla.
Combine flour, cocoa, baking powder, cinnamon, and salt in a separate bowl, stirring the sugar into mixture. Set aside until ready to shape Hamantashen.
Roll dough onto a lightly floured surface until it is 1/4 inch thick. Cut circles (using two-inch cookie cutter or a round cup.)
Place one teaspoon of chewy chocolate filling in the center and then pick up one of the three edges. Turn and pinch the second then the third to make a triangular shape. Leave a bit of the filling showing at the top.
Place cookies on Gefen Parchment Paper lined cookie sheet. Bake for nine to 13 minutes or until golden at edges.
(Optional) Place Hamantashen on cookie sheet or parchment paper. Melt 1/2 cup of chocolate chips and one tablespoon oil over a double boiler. Dip each Hamantashen (one corner only of each), then dip that corner into a bowl of colored or chocolate sprinkles. Take remainder of melted chocolate and drizzle in thin lines over all hamantashen on cookie sheet.
Heat the oven to 350 degrees Fahrenheit.
Tip: Can last up to a month in the freezer, in an airtight container.
Photography by PeriPhotography.com
Love the melted chocolate on top. These are so yummy!!
perfect recipe for Purim and all year round as a cookie
These were AMAZING!
The best hamantashen recipe!!!!
I made them without the chocolate chips or soy milk, and they still came out amazing! Did not open up during baking, unlike some other recipes that I’ve gotten elsewhere.
Best Hamanteshen ever!!! taste amazing, easy to work with!