Chocolate chips are optional in this best gluten-free hamantaschen recipe, so you can go traditional or go a little crazy! And who doesn’t love hamantaschen anyway?
The best gluten-free hamantaschen recipe
- 1 stick of unsalted butter (or butter substitute)
- 3/4 cup sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups GF flour plus another 1/4 cup to knead in. (We used Bob’s Red Mill 1 to 1)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- confectioner’s sugar
- your choice of jam, chocolate etc.
- 3/4 cup mini chocolate chips, if using
- parchment paper
- Preheat oven to 350. Grease cookie sheets.
- Cream butter and sugar.
- Add egg, vanilla and beat again until fluffy.
- Add the 2 cups flour, baking powder and salt and mix until the dough holds together.
- Remove the dough from the bowl and gently knead in the extra 1/4 cup flour. If using chocolate chips, add them here as well.
- Cover in plastic wrap and refrigerate for at least 60 minutes.
- Cut the dough into 4 equal parts, refrigerating dough that’s not being used. Dough will be sticky. Sprinkle confectioner’s sugar on parchment paper, and then place dough on top to roll out. If it’s super sticky, add another piece of parchment paper on top, and roll the dough over the paper. Roll dough relatively thick, as this will make it easier to shape. Cut it into 2.5 inch circles, using a drinking glass or cookie cutter.
- Add a teaspoon of filling, pinch on three sides to form a triangle, and place on baking sheet. (Hint: pinch hard, as this will help to avoid flat cookies with jam dripping down the sides!)
- Bake for 15 minutes or until golden brown.