Gluten-Free Vegan Hamantaschen
This traditional Jewish cookie is often served during the celebration of Purim. The dough should be chilled at least 8 hours or overnight before filling and baking.
Makes: 30Hands-on: 35 minutesTotal: 8 hours 50 minutesDifficulty: Medium
- 1⁄2 cup vegan butter
- 1 cup coconut palm sugar
- 2 tsp. vanilla extract
- 3 Tbsp. unsweetened applesauce
- 1 cup brown rice flour
- 1 cup arrowroot starch
- 1⁄2 tsp. xanthan gum
- 2 1⁄2 tsp. baking powder
- 1⁄4 tsp. salt
- 1⁄2 cup vegan apricot jam
- 1⁄4 cup sparkling sugar
- In a large bowl, cream together the butter and coconut palm sugar until thoroughly combined. Add the vanilla extract and applesauce and stir to combine. In a smaller bowl, whisk together the brown rice flour, arrowroot starch, xanthan gum, baking powder, and sea salt. Stir the dry ingredients into the creamed mixture until batter is very thick and can be formed into a large ball of dough.
- Cover dough with plastic wrap and refrigerate 8 hours.
- Heat oven to 375°F. Line 2 baking sheets with parchment paper.
- Roll out dough on a rice-floured surface to 1⁄4-inch thickness. Cut dough into 2 1⁄2-inch circles. Place a teaspoon of jam in the center of each circle and then pinch the sides of the dough to form triangles of dough around the jam filling. Pinch the three points of the triangles together. Place cookies about 1 inch apart on the baking sheets.
- Bake for 10 to 12 minutes until the edges of the cookies start to brown. Cool completely. Dust lightly with sparkling sugar.