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Vegan Hamantaschen Cookies on a marble surface

Vegan Hamantaschen Cookies

The traditional cookies of Purim in a vegan festive version. Crunchy cookies filled with Halva spread and garnished with sprinkles.
Prep Time 15 mins
Cook Time 14 mins
Resting time 1 hr
Course Dessert
Cuisine Jewish
Servings 16 cookies


  • cup (150 grams) flour
  • 4 tablespoon (40 grams) powdered sugar
  • 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)
  • Sprinkles


  • In a blender bowl, blend the flour, powdered sugar, salt and coconut oil until it becomes a crumbly mixture.
  • Add the water and continue to blend until the dough starts to unify.
  • Shape the dough into a disc-shape on baking paper and put it in the refrigerator for 30 minutes.
  • Take the dough out of the refrigerator and roll out on a floured surface.
  • Using a glass or a round cookie cutter, cut circles out of the dough.
  • Fill each dough circle with 1 teaspoon of halva spread and close up the dough into a triangular-shaped cookies.
  • Sprinkle the sprinkles over each cookie.
  • Place the cookies on a baking tray.
  • Place the baking tray with the cookies in the freezer for 30 minutes.
  • Heat the oven to 170°C / 350°F fan.
  • Bake the cookies for 14 minutes. Check them after about 10 minutes and if they're starting to get too brown, take them out.
  • Indulge and Happy Purim!


*If you want to avoid the coconut flavor use purified coconut oil- it has no flavor.