Prepare to transform your kitchen into a magical bakery with these irresistible Nut-Free Chocolate Hamantaschen that will make your taste buds dance with joy! Whether you're celebrating Purim or simply craving a delightful chocolate treat, these gluten-free cookies are about to become your new obsession. Imagine biting into a rich, cocoa-infused pastry with a gooey chocolate or jam center that melts in your mouth - sounds tempting, right? Get ready to impress your family and friends with this easy-to-make, allergy-friendly dessert that proves delicious doesn't mean complicated!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Jewish
Serves: 12 cookies
Ingredients
- 1 cup gluten-free flour
- 1/4 cup cocoa powder
- 1/2 cup coconut oil, softened
- 1/4 cup honey
- 1 egg
- 1 teaspoon vanilla extract
- Chocolate filling or jam for center
Instructions
- In a large mixing bowl, combine the gluten-free flour and cocoa powder, whisking together until well blended and no cocoa lumps remain.
- In a separate bowl, cream the softened coconut oil with honey using an electric mixer until smooth and fully integrated.
- Add the egg and vanilla extract to the coconut oil mixture, beating until the mixture becomes light and slightly fluffy.
- Gradually fold the dry ingredients into the wet ingredients, mixing until a cohesive dough forms. The dough should be slightly sticky but manageable.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up and make it easier to handle.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/4 inch thickness.
- Using a 3-inch round cookie cutter, cut circles from the dough. Gather and re-roll scraps as needed.
- Place a small teaspoon of chocolate filling or jam in the center of each circle.
- Fold the edges of the circle to create a triangular shape, pinching the corners to seal and leaving the center open to show the filling.
- Carefully transfer the shaped hamantaschen to the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 15-20 minutes, or until the edges are slightly firm and the bottoms are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, the hamantaschen can be stored in an airtight container at room temperature for up to 5 days.
Tips
- Chill the dough thoroughly - this prevents sticky handling and helps maintain the cookie's shape during baking.
- Use a silicone mat or parchment paper to prevent sticking and ensure easy cleanup.
- Don't overfill the center - a small teaspoon of filling prevents leaking and maintains the classic triangular shape.
- Pinch corners firmly to prevent the filling from seeping out during baking.
- Let cookies cool completely before storing to maintain their crisp texture.
- Experiment with different fillings like raspberry jam or chocolate ganache for variety.
- Store in an airtight container to keep them fresh for up to 5 days.
Nutrition Facts
Calories: 122kcal
Carbohydrates: 9g
Protein: 1g
Fat: 10g
Saturated Fat: 8g
Cholesterol: 16mg
