This post for my gluten-free and vegan hamantaschen recipe includes affiliate links.
As you may have noticed, yesterday I posted a gluten-free hamantaschen recipe. This is the first year as a gluten-free baker that I’ve attempted to make gluten-free hamantaschen.
I’m proud to say that everyone loved my gluten-free hamantaschen recipe – I promise you – it got rave reviews.
Unfortunately, however, my gluten-free hamantaschen recipe includes eggs and cream cheese, which precludes a few of my vegan (and allergy) friends from enjoying the wonderful hamantaschen I made.
So I went back to the drawing board to see if I could come up with a gluten-free AND vegan version of this wonderful Purium cookie. Thank goodness my Bob’s Red Mill 1-to-1 Gluten-Free Flour blend is already vegan – that makes life much easier!
I played with the recipe a few times until I came up with an absolutely delicious and perfect vegan version of my gluten-free hamantaschen recipe!
Here’s what you need to do to make this recipe vegan.
First, you need to swap cream cheese for applesauce. Don’t ask me why it works, but it does.
Second, you need to swap out the two eggs for two flax eggs. To make a flax egg, simply mix 1 tablespoon of flax meal with 3 tablespoons of warm water (you’ll need two flax eggs for this recipe, so double the amount of flax and water). I love using flax eggs. I think it makes dough even doughier (I exclusively use flax eggs in my gluten-free challah recipe).
Then you get to work just as you would with my regular gluten-free hamantaschen recipe. You mix all the ingredients well, wrap it up and store it in the fridge for a bit until it’s nice and cold. Once cold, you roll it out, cut dough into circles, pinch the three “corners” and fill it with your choice of sweet filling.
Watch this video to learn how to fold the perfect hamantaschen. Please note these are not gluten-free hamantaschen pictured in the video, but it gives you a good sense of how to fold the hamantaschen just right. You’ll get the hang of it, I promise!
Not vegan? You can find my gluten-free hamantaschen recipe here.
Gluten-Free & VEGAN Hamantaschen Recipe
- 2 3/4 cups Bob's Red Mill 1-to-1 Gluten-Free Flour Blend + more for flouring surface (16 oz)
- 1 tsp. baking soda
- 2 Tbsp. flax seed meal
- 6 Tbsp. warm water
- 3/4 cup sugar
- 1/2 Tbsp. vanilla
- 1/2 cup avocado oil (or oil of choice)
- 1/4 cup applesauce
- 1 jar preserves of choice
Combine flour and baking soda in a large mixing bowl and set aside.
In a small bowl, create two flax eggs by combining 2 Tbsp. flax seed meal with 6 Tbsp. warm water. Mix together and allow it to sit for 1-2 minutes.
In a bowl attached to your standing mixer, combine sugar, vanilla, oil, applesauce and flax eggs. Mix well.
Slowly add flour mixture to wet ingredients until well combined.
Wrap dough in plastic wrap and place in fridge for at least 10 minutes or longer.
Preheat oven to 350 degrees.
Line a large baking sheet with parchment paper.
Using a floured surface, roll out dough until about 1/2" thick.
Cut dough into circles using a round cookie cutter or the top of a glass. Place cookies on baking sheet.
Add dollop (about 1 Tbsp.) of preserves of choice to the center of each circle, then pinch the dough together in three part to form a triangle. Be sure to pinch the dough together well to prevent the cookies from opening while baking.
Bake for 10 minutes or until lightly browned.