These vegan hamantaschen with almond flour and cherry filling are a modern, gluten-free twist on the classic triangle-shaped cookies traditionally baked for Purim. If you've been on the hunt for a foolproof, flavorful, and healthier vegan hamantaschen recipe, you've landed in the right spot. With a soft yet sturdy almond flour dough and a lusciously tangy cherry center, this recipe doesn’t just check the boxes for dietary preferences—it creates a truly crave-worthy treat that belongs at the heart of any celebration of jewish cuisine.
Whether you’ve never made hamantaschen cookies before or you're a seasoned baker looking to try a plant-based version, this article will guide you through the entire process, from ingredients to pairings, and even answer your most common questions about substitutions, textures, and fillings. Plus, I’ll slip in a few ideas inspired by other global vegan delights like vegan empanadas, fatayer, and more—because food traditions, much like cookies, are better when shared.
Cherry Almond Vegan Hamantaschen
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Dessert, Snack
Cuisine Jewish
Must-Haves
Mixing bowls (medium and large)
Small saucepan (for cherry filling)
Spatula or wooden spoon
Rolling Pin (or substitute with a wine bottle)
Parchment paper
Baking sheet
3-inch round cookie cutter or the rim of a drinking glass
Nice-to-Haves:
Pastry Brush (to brush water on edges before folding)
Food processor (to mix dough faster, though hand mixing works fine)
For the Almond Flour Dough
- 2 ½ cups almond flour superfine, blanched for best texture
- ¼ cup tapioca starch helps bind and structure
- ¼ cup maple syrup or agave nectar
- ¼ cup coconut oil melted (or a neutral oil like grapeseed)
- 1 tsp vanilla extract
- ¼ tsp almond extract optional but elevates the almond flavor
- ¼ tsp sea salt
- 1 tbsp ground flaxseed + 2.5 tbsp water your vegan egg replacement
For the Cherry Filling
- 1 ½ cups frozen or fresh cherries pitted
- 2 tbsp maple syrup
- 1 tsp lemon juice
- 1 tsp cornstarch
- Pinch of salt
Optional toppings/fillings ideas
- vegan nutella for a chocolate-hazelnut twist
- Poppy seed spread to nod to traditional fillings
- Apricot or raspberry jam
- Spiced harissa chickpeas for a savory-sweet spin experimental but fun
Step 1: Make the Vegan Egg Replacement
Combine ground flaxseed and water in a small bowl and let sit for 10 minutes. This mixture will gel and act as your binder.
Step 2: Prepare the Cherry Filling
In a small saucepan over medium heat, combine cherries, maple syrup, lemon juice, and a pinch of salt. Stir occasionally as the mixture warms and begins to break down. After 5 minutes, add cornstarch and stir vigorously to thicken. Remove from heat and let it cool completely.
Step 3: Mix the Dough
In a large bowl, combine almond flour, tapioca starch, and salt. Stir in the flax “egg,” maple syrup, vanilla, almond extract, and melted coconut oil. Use your hands or a spatula to mix until a dough forms. It should be soft but not sticky. If it feels too dry, add 1–2 teaspoons of almond milk.
Step 4: Chill the Dough
Wrap the dough in parchment or cling wrap and refrigerate for 15–20 minutes. Chilling firms up the dough for easier rolling and shaping.
Step 5: Roll and Cut
Preheat your oven to 350°F (175°C). Roll the dough between two sheets of parchment paper to about ¼ inch thick. Cut out circles using your cookie cutter or glass.
Step 6: Fill and Shape
Place 1 teaspoon of the cooled cherry filling in the center of each circle. Wet the edges lightly with water using a finger or pastry brush. Gently fold the sides in to form a triangle: fold the left side over, then the right, then the bottom, pinching the corners to seal. Try not to overfill, or they may leak during baking.
Step 7: Bake
Place the formed cookies on a parchment-lined baking sheet. Bake for 12–14 minutes or until the edges turn golden. Allow to cool completely on the tray—they’ll firm up as they cool.
Pairings
Tea Time Treat: Serve your cherry almond hamantaschen with a cup of floral chamomile tea or an iced hibiscus mint blend for a refreshing contrast.
With Other Vegan Jewish Recipes: These cookies pair beautifully with savory items like vegan shawarma wraps or mini vegan empanadas with tahini sauce. You can also make them part of a larger jewish recipes spread alongside a vibrant salad with harissa paste and chickpeas, or even serve after a comforting tahdig recipe with crispy Persian rice for an eclectic meal.
Fusion Dessert Board: Add these hamantaschen to a dessert platter featuring vegan african recipes like sweet puff-puffs or spiced date balls, vegan baklava, and mini fruit tarts.
FAQs
1. What’s the best type of flour to use for a gluten-free hamantaschen?
Almond flour works beautifully for a soft, rich dough that’s naturally gluten-free. Be sure to use superfine, blanched almond flour for the smoothest texture. A touch of tapioca starch helps the dough hold its shape.
2. Can I use store-bought cherry jam instead of homemade filling?
Absolutely! If you're in a rush, use a thick cherry or berry jam. Just make sure it’s not too runny—otherwise it might seep out during baking. This is a great time to explore vegan hamantaschen filling options.
3. What can I use instead of flaxseed for a vegan egg replacement?
You can substitute ground chia seeds in equal amounts, or use commercial vegan eggs like JUST Egg for similar binding power. Applesauce or mashed banana will also work but may slightly alter the flavor and moisture content.
4. Are these cookies freezer-friendly?
Yes! These hamantaschen freeze beautifully once baked. Just cool them completely, then store in an airtight container in the freezer for up to two months. Reheat briefly in the oven for a fresh-out-of-the-oven feel.
5. Can I make savory vegan hamantaschen?
Definitely. While sweet is traditional, a savory version using roasted garlic, spinach, or harissa chickpeas inside the almond flour dough could be a fun twist—sort of like a cross between fatayer and hamantaschen. Just be sure your filling isn’t too moist.
