Are you looking for a delicious vegan version of the traditional Jewish cookie, hamantaschen? If so, look no further! This vegan hamantaschen recipe is sure to please everyone in your household and be a hit at Purim celebration. These cookies are made with flour, powdered sugar, coconut oil, and salt, filled with halva spread, and topped off with sprinkles. They’re easy to make and perfect for Purim. So get ready to bake up some delicious vegan hamantaschen that will tantalize your taste buds!
What are hamantaschen cookies?
Usually enjoyed during the Jewish holiday Purim, hamantaschen cookies are sweet treats that are a symbol of joy and anticipation of the holiday. These triangular-shaped pastries have a filling in the middle and are typically topped off with sprinkles or powdered sugar!
If you’re looking to make your own vegan version of these delicious cookies, we have the perfect recipe for you. My vegan hamantaschen recipe is easy to make and only calls for a few simple ingredients.
Plus, they’re sure to be a hit with everyone! My family loves to enjoy them during Purim.
Purim is such a fun and festive holiday. It is a Jewish holiday that occurs in February or March. The day commemorates the story of Queen Esther, who risked her own life by revealing her identity to the king and saving her people from the evil Haman.
Like Halloween and Mardi Gras, Purim is celebrated by children donning costumes and exchanging "mishloach manot" (sending portions in Hebrew) - gift baskets of food and drink to family members or friends on the day itself. This practice finds its roots mentioned in the Bible's Book of Esther, intended to make sure everyone has enough sustenance for their feasts while fostering love between Jews as well as non-Jews alike.
Traditionally, mishloach manot is filled with sweets and yummy treats, which hamantaschen cookies are perfect for!
If you’re looking to make your own vegan version of these delicious cookies, read on for my easy-to-make recipe.
Tips for making the best vegan hamantaschen cookies
Here are some of my go-to hacks whenever I whip up my vegan Purim cookies:
Make sure to freeze the dough
Do this for at least 30 minutes before baking. This will help them maintain their shape when baking and prevent them from spreading too much. It also makes it easier to roll and shape the dough.
Roll the dough thin
This is important for achieving that classic triangle shape. Aim for rolling the dough until it’s about ⅛ -¼ inch thick. Thinner cookies also tend to hold their shape better when baking.
Use a cookie cutter
Once you’ve rolled out the dough, use a circular cookie cutter, a cup or knife to cut out circles of dough. The final size will depend on how large or small you want your hamantaschen to be, but I typically aim for around 3 inches.
If you don't have a cookie cutter, use a knife or a cup! This will give you more control over the size and shape of your vegan hamantaschen.
To create the triangle shape simply fold the dough circles and pinch 3 times to create corners. For some of the cookies I used a cookie cutter with a pattern to make the edges more interesting. To keep the shape of the cookies while baking, I freeze the cookies for 30 minutes before baking them.
Use purified coconut oil
Make sure to use purified (refined) coconut oil instead of unrefined coconut oil. This will make it easier to spread the filling and create a nice, even layer of dough around the edges. Plus, it won't give it that coconut flavor, either.
Choose your favorite vegan filling
This recipe calls for a classic halva spread, but you can use any vegan-friendly filling of your choice. Some of my favorite vegan fillings include fruit jam, nut butter, cinnamon apples, and chocolate chips!
Top with sprinkles
These are optional, but always add a bit of extra sweetness and color!
Here are some questions people often ask about how to make these Purim cookies.
Halva spread is made from tahini, which is a paste made from ground sesame seeds. It’s usually sweetened with silan (date syrup) or sugar and has a nutty rich flavor.
Yes, you can definitely make these vegan hamantaschen gluten-free. Just substitute the all-purpose flour for a gluten-free flour blend of your choice.
The cookies tend to stay fresh for up to 5 days when stored in an airtight container.
Yes, absolutely! You can make and shape the dough up to two days in advance. Store it in an airtight container in the fridge until you’re ready to bake them.
Yes, you can! Once your cookies have cooled completely, place them on a baking sheet lined with parchment paper and freeze for 1-2 hours. Transfer to an airtight container and freeze for up to 3 months.
More hamantaschen cookie recipes:
Want to try a few more Purim cookie recipes at home? Check out some of these delicious treats:
- Best Gluten-Free Hamantaschen
- Pecan Pie Hamantaschen
- Apple Pie Hamantaschen
- Chocolate Hamantaschen
- Date Hamantaschen
Bake these vegan hamantaschen cookies today!
I hope you enjoy making these vegan hamantaschen cookies as much as I do! Have fun creating your own unique fillings and decorating the tops with sprinkles. They’re sure to be a hit with everyone at your Purim celebration!
Vegan Hamantaschen Purim Cookies
- ⅔ cup (150 grams) flour
- 4 tablespoon (40 grams) powdered sugar
- ⅓ cup (80 grams) coconut oil (refrigerated so it is solidified)
- Pinch of salt
- 8 tablespoon cold water
For the filling and garnish:
- Halva spread (sweet sesame seed spread)
- In a blender, mix the flour, powdered sugar, salt, and coconut oil until it is in crumbly consistency.
- Pour the water into the blender and blend until everything is combined together to form a dough.
- Begin by molding the dough into a disc shape on baking paper and then placing it in the fridge for 30 minutes.
- Afterward, roll out your chilled dough onto a floured surface.
- Use either a glass, a knife or a cookie cutter to form circles.
- Fill each circle with 1 teaspoon of halva spread before pressing it into triangular-shaped cookies and top it off with sprinkles.
- For the perfect cookie texture, place the cookies on a baking tray and freeze them for 30 minutes.
- Preheat your oven to 170°C / 350°F before you bake them for 14 minutes - but be sure to check in after 10!
- If they're starting to look too golden brown, remove them from heat immediately so that they can remain light and crispy.
- Indulge and Happy Purim!