Happy Purim! I can hardly believe that Purim is already next week, but I am super ready to make these vegan, gluten free, and oil free hamantaschen cookies!
If you love the traditional hamantaschen cookies made with a poppy seed filling but are limited by allergies or you would rather not use eggs and butter in the cookies, then, this hamantaschen recipe is for you! The filling uses ground chia seeds as a thickener instead of eggs, and the crust uses almond butter instead of butter to form a soft, mold-able dough.
The recipe does call for two slightly unusual ingredients, ground chia seeds and ground poppy seeds. However, I did not buy mine pre-gound; instead, I used a small spice grinder! If you do not have a grinder specifically for grinding spices, a coffee grinder will work, but if you use the coffee grinder, make sure to run white rice through first in order to clean out the grinder burrs.
Also, if using ground chia seed and poppy seed is impossible, whole seeds will work as well, and even though the final result will not be a smooth or traditional looking, the cookies will still taste delicious!
Again, chag sameach Purim and may you have a joyous celebration!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- ½ cup coconut sugar
- pinch of salt
- 1 Tbsp chia seeds, ground or about 1.5-2 Tbsp ground chia seed
- ½ cup unsweetened plant-based mylk
- 1 Tbsp agave syrup
- ½ cup poppyseed, ground or about ¾ cup ground poppyseed
- Cookie Crust:
- ½ cup almond butter
- ½ tsp salt
- ½ cup coconut sugar
- 2 tsp vanilla extract
- 2 flax eggs (2 Tbsp ground flax seed + ⅓ cup water)
- 1 Tbsp lemon juice
- 1.25 cups buckwheat flour
- In a small bowl, prepare the flax eggs and set aside.
- In a small saucepan, add all the filling ingredients except the ground poppyseed and heat, stirring occasionally, until a low simmer starts and the sugar melts.
- Then, stir in the ground poppyseeds and remove from the heat to cool, stirring occasionally, while the cookie crust is prepared.
- In a large bowl, cream the almond butter, coconut sugar, salt, and vanilla extract together.
- Next, add in the flax eggs and lemon juice and mix well.
- Using a ¼ cup measuring cup, add in the buckwheat flour ¼ cup at a time, stirring in between, until a thick, roll-able dough forms. The dough should be stiff and the last ¼ cup will take some work to mix in, just keep in mixing until the dough is firm enough to roll thin and cut into cookies.
- Chill the cookie dough in the refrigerator for thirty minutes.
- Preheat the oven to 350˚F and prepare a large cookie sheet.
- Remove the dough from the refrigerator and roll to ¼ inch thickness.
- Using a 3 inch diameter circle cookie cutter, cut cookies and place on the baking sheet until all the dough is cut into cookies.
- Divide the filling between the circles, carefully spooning about 1 Tbsp into the center of the circles.
- Next, fold all the circles into triangles. If you are facing the cookies with the tray directly in front of you, make the top of each circle the top point in each triangle. First, fold the left side of the circle, the the right side of the circle, and finally, the bottom of the circle.
- When all the triangles are folded, gently press each cookie's three points to seal the dough together.
- Then, place the cookie sheet in the oven and bake 10-12 minutes.
- Remove the pan from the oven and cool the cookies completely on a cooling rack.
- Store in an airtight container.