A hamantash is an Ashkenazi Jewish filled triangular cookie. We've come to the rescue by giving these traditional Purim cookies a vegan makeover.
I like to make them with at least two—sometimes even three—types of jam for variety and color. My personal favorite fillings are apricot preserves, strawberry jam, and prune butter.
You'll need a vegan margarine to use in place of the butter found in traditional purim cookies. I personally like the Earth Balance Buttery Spread for this purpose, but you can use any brand that your grcery store carries.
Vegan Hamantaschen (Traditional Purim Cookies)
Traditional hamantash (purim cookies) get a vegan makeover! Stuffed with strawberry, apricot, and prune - you won't be able to get enough of these tasty little morsels.
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Servings: 24 cookies
Calories: 110kcal
Equipment
- Food processor
Ingredients
- 2 ½ cups whole wheat pastry or spelt flour, plus more as needed
- ¾ cup sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup vegan margarine such as Earth Balance
- 1 tsp vanilla extract
- ¼ cup orange juice from about 1 large orange
Fillings - Choose your favorites.
- Apricot or peach all-fruit preserves
- Strawberry preserves
- Prune butter
Instructions
- Combine the 2 ½ cups of flour with the sugar, baking power, and salt in a food processor. Pulse on and off a few times until well mixed.
- Add the margarine, divided up into bits, along with the vanilla. Pulse on and off until the margarine is well distributed within the flour.
- Add the orange juice through the feed tube with the motor running until the mixture holds together.
- Transfer the dough to a well-floured board. Work in enough additional flour until the dough is no longer sticky, yet still soft.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or overnight.
- When ready to make the cookies, preheat the oven to 350°F.
- Divide in half and roll out evenly on a well floured board to about a ⅛-inch thickness. With a cookie cutter or the open and of a glass, cut into 2 to 2 ½-inch circles.
- Repeat with the remaining dough; combine scraps of dough together until it's all used up.
- Put a teaspoon of filling in the center of each circle of dough, then pinch the dough into a triangle with the filling securely inside, yet open to view (see photo). Pinch closed a bit more than you think needed, as they do open up while being baked.
- Arrange the cookies on a lightly oiled or parchment-lined baking sheet. Bake for 15 to 18 minutes, or until the bottoms are golden. Don’t overbake!
- Allow to cool thoroughly on racks or plates before serving.
Notes
Makes roughly two dozen cookies.
Nutrition
Calories: 110kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 97mg | Potassium: 53mg | Fiber: 1g | Sugar: 7g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Hamantaschen (Traditional Purim Cookies)
Makes about 2 dozen
Ingredients
- 2 ½ cups whole wheat pastry or spelt flour, plus more as needed
- ¾ cup sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup nonhydrogenated vegan margarine or shortening (such as Earth Balance)
- 1 tsp vanilla extract
- ¼ cup orange juice (from about 1 large orange)
Fillings (use any, or a combination):
- Apricot or peach all-fruit preserves
- Strawberry preserves
- Prune butter
Instructions
- Combine the 2 ½ cups of flour with the sugar, baking power, and salt in a food processor. Pulse on and off a few times until well mixed.
- Add the margarine, divided up into bits, along with the vanilla. Pulse on and off until the margarine is well distributed within the flour. Add the orange juice through the feed tube with the motor running until the mixture holds together.
- Transfer the dough to a well-floured board. Work in enough additional flour until the dough is no longer sticky, yet still soft. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or overnight.
- When ready to make the cookies, preheat the oven to 350°F.
- Divide in half and roll out evenly on a well floured board to about a ⅛-inch thickness. With a cookie cutter or the open and of a glass, cut into 2 to 2 ½-inch circles. Repeat with the remaining dough; combine scraps of dough together until it's all used up.
- Put a teaspoon of filling in the center of each circle of dough, then pinch the dough into a triangle with the filling securely inside, yet open to view (see photo). Pinch closed a bit more than you think needed, as they do open up while being baked.
- Arrange the cookies on a lightly oiled or parchment-lined baking sheet. Bake for 15 to 18 minutes, or until the bottoms are golden. Don’t overbake! Allow to cool thoroughly on racks or plates before serving.
- Sweet tooth still craving? Here are more Vegan Baking and Sweets.
- Explore more of VegKitchen’s Vegan Cookies and Bars.
Barbara Pollak says
I used the ever-popular cream cheese recipe, substituting Better Than Cream Cheese and margerine. Ran out of whole wheat flour so the last cup was garbanzo bean flour. Dough tasted weird but the finished product was awesome! Slightly nutty taste. Filled with Israeli date spread. Other good choices for filling are nutella, peanut butter, halvah spread (also from Israel), etc.
Had to package them quickly for distribution or hubby would have eaten them all!
This dough is also easy to work with and there were NO "ugly" ones to nibble on!
Kit says
Why did mine open up? They were perfect little triangles when they went into the oven. I guess I didn’t pinch them tight enough on the first batch. Pinched tighter after but the still didn’t stay together very well.