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Egg-Free Hamantaschen Recipe

Recipes for hamantaschen

This vegan hamantaschen recipe is a perfect egg-free treat for Purim or any festive occasion. These triangular cookies are easy to shape, kid-friendly, and can be filled with your favorite jam, chocolate, or nutty spreads. The dough is buttery and soft, with endless flavor possibilities. Ideal Recipes for hamantaschen vegan diets, they make a delicious addition to any celebration. Enjoy these traditional cookies with a modern, inclusive twist.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: cookies, Dessert
Cuisine: Jewish, Vegan
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup butter or vegan margarine Use coconut oil as a substitute if preferred
  • ½ cup powdered sugar Coconut sugar pulverized works too
  • 2 tsp vanilla extract Almond extract or citrus zest also works
  • 1½ cups all-purpose flour Use gluten-free flour blend if needed
  • ½ tsp baking powder Or ¼ tsp baking soda + ½ tsp cream of tartar
  • 1 pinch salt Optional for low sodium
  • 1–2 Tbsp water Or non-dairy milk or applesauce
  • 1 tsp vegan egg replaceroptional Or 1 flax egg (1 Tbsp flax + 3 Tbsp water)
  • Filling: strawberry jam, apricot jam, prune paste, poppy seed, Nutella, or chocolate spread Use thick fillings only

Equipment

  • 1 Rolling Pin For flattening dough
  • 1 Cookie Cutter 3-inch round cutter
  • 2 Baking sheets Lined with parchment paper
  • 1 Mixing Bowl Large
  • 1 Spatula or spoon For filling

Method
 

  1. Preheat oven to 350°F (180°C) and line baking sheets with parchment.
  2. Cream butter (or margarine) and powdered sugar until light and fluffy. Add vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Gradually add dry mix to the butter mixture. Add water or egg replacer as needed until a soft dough forms.
  5. Wrap and chill the dough for 30 minutes.
  6. Roll out the dough on a floured surface to about ⅛–¼ inch thickness.
  7. Cut out 3” circles and place 1 tsp filling in the center of each.
  8. Pinch three sides firmly to create triangular shapes.
  9. Place on baking sheet and bake for 12–16 minutes, or until lightly golden on edges.
  10. Cool completely on a wire rack. Cookies will firm up as they cool.

Notes

  • Chill dough to avoid spreading.
  • Use thick fillings to prevent leaks.
  • Let kids help shape and fill for a fun activity.