Vegan Hamantaschen
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
- 3 to 3 1/2 inch diameter cookie cutter or a glass
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 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.
- 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