Vegan Hamantaschen

Hamantaschen are sweet triangle-shaped cookies that Jews enjoy during the holiday of Purim. They are also great for gifting and a staple in our Purim Baskets (Mishloach Manot); you will LOVE them!

The recipe inspired by Oogionet.

Ingredients Overview 

*Before you start baking, measure and prepare your ingredients so the baking process will go smoothly and easily. I highly recommend using a food scale to weigh your ingredients.

Coconut cream: Coconut cream is a thick, creamy, and rich substance that is made by blending the meat of coconut with water. It is thicker than coconut milk and has a higher fat content. Coconut cream is a versatile ingredient that can be used in both sweet and savory dishes. For this vegan Hamantachen recipe, we will use 100 grams (⅓ cup + 1 tablespoon) of coconut cream. Scoop out the coconut solids that are at the top of the can and leave the coconut water behind (you can use it in curries, smoothies, and soups…).

All-purpose flour: Regular all-purpose flour forms the base of these vegan Hamantaschen cookies. Be sure to measure your flour carefully for the best texture.

Powdered Sugar (Confectioners’ Sugar): For sweetness, for a pretty garnish, and it helps absorb moisture from other ingredients, giving the cookies an extra tender and chewy texture.

Filling: Traditional Hamantachen fillings are poppy seeds paste, chocolate, jams, and prunes. I LOVE using Lotus (Biscoff) cookie butter for vegan Hamantaschen.

How to Make Hamantaschen? 

Step 1: Make the dough: Begin by placing all the ingredients in a standing mixer with a paddle attachment. Mix at a low speed just until a uniform dough is obtained (about 3-4 minutes). If the dough is not coming together and a little crumbly, then add in milk (a teaspoon at a time) and continue to mix (1-2 minutes) until the dough is smooth and elastic. 

Step 2: Chill the dough: Shape the dough into a disk about 1 inch thick. Wrap the dough in plastic wrap and transfer it to the refrigerator for 20-30 minutes.

Step 3: Shape the dough: Roll the dough on a floured surface to a ¼ -inch (½ cm) thickness and cut circles using a cookie cutter. Place a teaspoon of the filling in the center of each circle. Pinch the edges together in three places so that they meet in the middle to form a triangular cookie shape, fasten, and arrange on a baking sheet lined with parchment paper. Arrange the Hamantaschen on a baking sheet lined with parchment paper.

Step 4: Chill the Hamantaschen: Place the Hamantaschen in the freezer for an hour before baking.

Step 5: Bake: Bake at 350°F/180°C for 15-20 minutes until the dough is slightly golden. Let it cool.

Pro Tips

The dough:

• The dough is going to be a little sticky, flour your work surface and your rolling pin.
• Work as quickly as possible to prevent the dough from becoming warm. 
• Don’t skip the chilling time. Chilling prevents the cookies from spreading out too quickly once they’re in the oven. 
• The dough is very delicate and tears easily – just tighten the tears with your hands and continue working.

The filling: 

• The filling should be thick enough to prevent the cookies from collapsing and losing their shape during baking. 
• If you are filling your Hamantaschen with jam or jelly, you can make them a little thicker by mixing them with cookie crumbs (like Lotus cookies), cake crumbs (from a stale leftover cake), or chopped nuts. It will prevent them from spilling out during baking. 
• Don’t put in too much filling, or you won’t be able to close the Hamantaschen. One teaspoon is enough. 

Baking:

• The cookies should remain relatively white and not brown.
• The cookies will start changing color on the bottom when ready to take out of the oven. If you want them extra crunchy go ahead and give them a few more minutes.

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Vegan Hamantaschen

Author Rachel

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chill Time 2 hours hours

Yield 16

Print Pin Recipe

Description

This vegan Hamantaschen recipe is a delicious treat that anyone can enjoy. The cookies are soft, buttery, and just the right amount of sweet.

Kosher, Pareve, Vegan

Equipment

• Mixer with a paddle attachment
• Rolling pin
• Plastic food wrap
• 3 to 3 1/2 inch diameter cookie cutter or a glass
• Baking sheet
• Parchment paper

Ingredients

For the dough:

• ▢ ⅓ cup + 1 Tablespoon (100g) coconut cream (from a can) Scoop out the coconut solids that are at the top of the can and leave the coconut water behind
• ▢ ¼ cup (60ml) canola oil 
• ▢ ½ teaspoon vanilla extract
• ▢ 4 Tablespoons (40g) granulated sugar
• ▢ a pinch of salt
• ▢ 1 ½ cups (210g) all-purpose flour plus a little more for dusting
• ▢ ½ teaspoon (5g) baking powder
• ▢ 1-2 Teaspoons plant based milk only if needed

Filling ideas (about 1 cup is needed):

• ▢ Lotus (Biscoff) cookie butter
• ▢ jam/jelly- strawberry, prune, blueberry, peach, mango, pineapple, and orange marmalade mixed with cookie or cake crumbs
• ▢ dairy free chocolate spread
• ▢ peanut butter and jelly
• ▢ date spread

For garnish:

• ▢ powdered sugar

Instructions

• In a standing mixer with a paddle attachment place coconut cream, oil, vanilla, sugar, salt, flour, and baking powder.
• Mix at a low speed until a uniform dough is obtained (about 3-4 minutes). Be sure to scrape the sides of the bowl during mixing. If the dough is not coming together and a little crumbly, then add in milk (a teaspoon at a time) and continue to mix (1-2 minutes) until dough is smooth and elastic. 
• Flour your work surface and shape the dough into a disk about 1 inch thick before chilling. 
• Wrap the dough in plastic wrap and transfer it to the refrigerator for 20-30 minutes. 
• Roll the dough on a floured surface to a ¼ -inch (½ cm) thickness and cut circles using a cookie cutter or a glass. Place a flat teaspoon of the filling of your choice in the center of each circle.
• Pinch the edges together in three places so that they meet in the middle to form a triangular cookie shape, fasten, and arrange on a baking sheet lined with parchment paper. Don’t put in too much filling, or you won’t be able to close the Hamantaschen.
• Place the baking sheet in the freezer for an hour before baking.
• Preheat the oven to 350°F/180°C.
• Bake for 15-20 minutes until the Hamantaschen is slightly golden. Let them cool.
• Dust with powdered sugar.

Notes

The dough:

• The dough is going to be a little sticky, flour your work surface and your rolling pin.
• Work as quickly as possible to prevent the dough from becoming warm. 
• Don’t skip the chilling time. Chilling prevents the cookies from spreading out too quickly once they’re in the oven. 
• The dough is very delicate and tears easily – just tighten the tears with your hands and continue working.

The filling: 

• The filling should be thick enough to prevent the cookies from collapsing and losing their shape during baking. 
• If you are filling your Hamantaschen with jam or jelly, you can make them a little thicker by mixing them with cookie crumbs (like graham crackers), cake crumbs (from a stale leftover cake), or chopped nuts. It will prevent them from spilling out during baking. 
• Don’t put in too much filling, or you won’t be able to close the Hamantaschen. One teaspoon is enough. 

Baking:

• The cookies should remain relatively white and not brown.
• The cookies will start changing color on the bottom when ready to take out of the oven. If you want them extra crunchy go ahead and give them a few more minutes.

Tried this recipe? Tag@mamalivingabroad