Traditionally, mishloach manot are filled with sweets and yummy treats, which hamantaschen cookies are perfect for! I was inspired by a blog post to decorate my hamantaschen cookies with sprinkles, as a colorful touch to my unique vegan hamantaschen recipe. I hope you’ll like them!

Yields 12 cookies

Directions

In a blender bowl, blend the flour, confectioners’ sugar, salt, and coconut oil until it becomes a crumbly mixture.

2. Add the water and continue to blend until the dough starts to unify.

3. Shape the dough into a disc shape on baking paper and put it in the refrigerator for 30 minutes.

4. Take the dough out of the refrigerator and roll out on a floured surface.

5. Using a glass or a round cookie cutter, cut circles out of the dough.

Fill each dough circle with one teaspoon of halva spread and close up the dough into a triangular-shaped cookie. Repeat with all the dough circles.

Decorate with sprinkles. Place the cookies on a baking tray and place in the freezer for 30 minutes.

Heat the oven to 170 degrees Celsius (340 degrees Fahrenheit), fan.

Bake the cookies for 14 minutes. Check them after about 10 minutes and remove if they’re starting to get too brown.

Recipe tags

Color Colorful Egg-free Egg-free desserts Hamantaschen Hamantashen Hamentaschen Hamentashen Mishloach manos Mishloach manot Oznei haman Renana Spiegel Levkovich Shalach manos Shalach manot Traditional Twist on tradition Vegan