Name: Dairy Free Hamantaschen
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 36
Cuisine: Jewish
Ingredients: 3 cups all-purpose flour (360 grams); 1 cup white sugar (200 grams); 1 teaspoon baking powder; 1/2 teaspoon salt; 3 eggs; 1/3 cup oil (80 milliliters); 1 tablespoon vanilla; filling of your choice

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These dairy free hamantaschen are incredibly sweet! They have a delicious cookie outside and can be filled with anything, including prune or fig preserves, jam, chocolate, or Nutella.

Close up of jelly and chocolate Hamantaschen

Hamantaschen means "Haman's hats" in Yiddish and are traditionally eaten on the Jewish holiday of Purim.

In Israel, pretty much as soon Chanukah is over, hamantaschen replace sufganiyot in the bakeries.

Growing up, whether I was living in Israel or New York, Purim was my favorite holiday! While there is so much that I love about it, my mother's hamantaschen are one of the best parts.

Purim commemorates G-d saving the Jews, through Queen Esther (pronounced Ester), from being massacred throughout the Persian empire by Haman.

In honor of this miracle, for almost 2,500 years, we celebrate by feasting, dressing up in costumes, mishloach manot (food-filled gift bags), and give charity to the needy.

These cookies are made as a triangle because Haman is said to have worn triangular hats. Though, in Hebrew, they are called Oznei Haman, which means "ears of Haman" because he is said to have triangle shaped ears, so who knows.

Either way, my family's mishloach manot were never without these hamantaschen. I hope your family enjoys them as much as mine does.

Filling Options

Traditionally, hamantaschen are filled with fig or prune preserves. However, in Israel, they are usually filled with jelly or chocolate. Chocolate seems to be the most popular.

Personally, though, I always go for the apricot jelly ones and then the strawberry jelly. As the sugar bakes, it turns the jelly into a sort of candy that I just love!

Recipe Tips:

If you fold the sides over like you would the flaps of a box, they hold together better.

Other Cookies you may like:

Yield: 36 cookies

Dairy Free Hamantaschen

Hamantashchen are eaten on Purim. In Israel, they are eaten for a month or two prior. This recipe is my family's recipe that has been passed down through the generations and are better than those found in stores and bakeries.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

3 cups all-purpose flour (360 grams)
1 cup white sugar (200 grams)
1 teaspoon baking powder
½ teaspoon salt
3 eggs
⅓ cup oil (80 milliliters)
1 tablespoon vanilla
filling of your choice

Instructions

Whisk together flour, sugar, baking powder, and salt together in a mixing bowl.
Add eggs, oil, and vanilla. Mix until the dough is soft but not sticky - similar to Play-Doh. If it's too dry, mix in a teaspoon at a time of water until you get the right consistency.
Roll out the dough thin. Cut about 3-inch circles using a cup or a cookie cutter.
Place ½ teaspoon to 1 teaspoon of your filling of choice in the center.
Imagine a triangle in the center of your circle. Fold each side over to create that triangle and pinch the sides to prevent the filling from coming out.
Preheat the oven to 350°F or 175°C with the shelf set to the middle rack.
Place the hamantaschen on a baking sheet lined with parchment paper.
Bake for 10 to 15 minutes until they turn a light gold color.
Let the cookies cool for 5 minutes before moving them to a cooling rack.

Notes

For looser fillings like jelly and jam, use ½ teaspoon. For chocolate spread or Nutella, you can add more.

Calorie count does not include the filling.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 85Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 49mgCarbohydrates: 14gFiber: 0gSugar: 6gProtein: 2g

Shari

Sunday 24th of March 2024

Made these today!! They came out sooo delicious!!!

ElissaBeth

Wednesday 3rd of April 2024

I'm so glad to hear it! :)

Andi

Friday 3rd of March 2023

I think you're missing water in the recipe. It was way too crumbly the way it's written, but a couple tablespoons of water helped it turn into dough.

Wednesday 8th of May 2024

You're right, that can happen with oil doughs, thanks for pointing out that I forgot to add that into the recipe :)

Thursday 5th of March 2020

First, your broccoli kugel recipe is terrific. Though I did use a food processor to make it less "chunky".texture. Sadly, this recipe did not come close to working. There is a typo? There is not enough liquid for three cups of flour and the sugar.Is 1/3 cup an mistake or is here an additional liquid omitted?

I'm glad to hear you enjoyed the broccoli kugel which is one of my favorites :)

As for the Hamantaschen, this recipe has always worked for me and based on the reviews they seem to work for other people... I'm not sure what could have gone wrong... I know with breads humidity can impact the amount of liquid vs the amount of flower... did you put in all three eggs?