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A gluten-free funfetti hamantaschen cookie on a small white plate.

Easy Gluten Free Hamantaschen

Sandi Gaertner
Gluten free hamantaschen cookies to celebrate Purim. Make them the traditional style, or have fun with the funfetti version. I share a lot of great flavor and filling varieties to try!
5 from 10 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Prep Time 25 minutes
Cook Time 12 minutes
Chill Time 45 minutes
Total Time 1 hour 22 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine Jewish
Servings 16 cookies
Calories 228 kcal

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Ingredients
  

  • 2 cups gluten free flour blend * see note
  • ¾ cup cane sugar
  • 1 teaspoon baking powder aluminum free
  • dash sea salt
  • 1 egg size large
  • ¾ cup unsalted butter softened to room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk or non-dairy milk
  • 1 cup jam seedless
  • optional frosting and funfetti See notes for more flavor and filling ideas!

Instructions
 

  • Combine your gluten-free flour blend, white sugar, baking powder, and sea salt in a large mixing bowl. Use a whisk to blend the dry ingredients.
  • Soften the butter in a microwave-safe dish for 30 seconds. Mix the softened butter, eggs, and pure vanilla extract into a smaller bowl.
  • Pour your wet ingredients into the dry ingredients. Add the funfetti sprinkles if you are making gluten free funfetti hamantaschen cookies.
  • Mix the ingredients into a cookie batter. You can also mix your dough in a stand mixer with a paddle attachment or an electric hand mixer.
  • For best results, if you are mixing with a spoon, I recommend a final mixing of the dough with your hands to ensure it is thoroughly blended. Here is the plain hamantaschen cookie dough.
  • Really judge your cookie dough consistency...remember every gluten free flour blend is different. Every blend has DIFFERENT starch-to-grain ratios, which affects the moisture of what you are baking. If your gut tells you the dough is dry, add more butter. Add more flour if your gut tells you the dough is too sticky! Gluten free baking is like a chemistry experiment.
  • Wrap the dough in plastic wrap and chill for 45-60 minutes. This will help prevent spreading while they bake.
  • Remove the dough from the fridge and preheat your oven to 350º F.
  • Dust a piece of parchment paper or cutting board with a little gluten free flour. Use a rolling pin to roll the hamantaschen cookie dough to 1/4 inch thickness. 
  • You can use a biscuit cutter, the round top of a drinking glass, or a round cookie cutter in the dough. Whichever you use, this will help make all of your hamantaschen even and the same size.
  • After you cut out the cookies, grab all of the dough scraps and roll them out, repeating the process of cutting out the circles until you use all of the cookie dough.
  • Take the edges of the flat disc of dough and fold them up. You can pinch the edges and fill them or fold the edges over the filling.
  • If you are making Funfetti-flavored cookies, the filling goes in after they are baked, so the pinch method is definitely the best way to make this flavor.
  • If you are baking traditional Hamantaschen, the jam filling goes in before you bake, so you can do the fold-over method to make your triangles! If you are making classic hamantaschen, use a spoon to add some jam to the center of each cookie dough circle.
  • Line a cookie sheet with parchment paper and place the cookies onto it. I don't use an egg wash on my hamantaschen, but you can if you want to.
  • Bake the cookies in an oven preheated to 350º F for 9-10 minutes unfilled or 10-12 minutes if filled with jam. The actual baking time can vary depending on the size of your cookies and the thickness of the dough.
  • Remove the cookies from the oven when they are finished baking and move them to a cooling rack.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn't contain xanthan gum, be sure to add 3/4 teaspoon to your dry ingredients. Guar gum is also okay to use.
  3. To make this recipe dairy-free, substitute the butter for vegan butter and use non-dairy milk.
  4. These cookies will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer. Freeze in a freezer-safe zipper bag.
Traditional Hamantaschen:
  1. Poppyseed Filling - I like the Solo brand, but you can also make homemade poppyseed filling.
  2. Homemade Jam or jelly
  3. Add 1 TBSP of orange zest to the hamantaschen cookie dough for more flavor.
Uniquely Flavored Hamantaschen:
  1. If you love funfetti, or your birthday falls over Purim, you must make these birthday hamantaschen!! They are delicious and filled with vanilla frosting!
  2. Bake the hamantaschen empty like with the funfetti but fill the centers with Nutella. You can drizzle chocolate over them as well.
  3. Make them lemon by adding 1 TBSP of lemon zest and 1/2 tsp of lemon extract to the cookie dough. Fill the hamantaschen with lemon curd!
  4. Use the dough from this Gluten Free Cinnamon Cookie recipe to make cinnamon hamantaschen. Fill them with apple butter!
  5. Add mini chocolate chips to the dough!

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1cookieCalories: 228kcalCarbohydrates: 35gProtein: 2gFat: 9gSaturated Fat: 6gCholesterol: 33mgSodium: 88mgPotassium: 50mgFiber: 2gSugar: 20gVitamin A: 281IUVitamin C: 2mgCalcium: 31mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.