Purim is such a weird holiday. I had heard of it randomly, but the first time I learned what it was actually about was when we moved to LA and my daughter’s pre-school was celebrating. I always knew it was considered a “kid’s holiday” but wow, the story behind Purim—so not kid-friendly.
You take a story of deception, planned genocide and murder and turn it into a kid’s holiday (oh, and also one where adults get loaded). Ummm, OK. But hey, cookies! And clearly I don’t get it because, as my daughter said when we were making the delicious cookie treat that accompanies Purim, “You’re not the Jew here. I am.”
No pressure to convert there, amiright? But let me show you the difference between MY gluten-free hamantaschen and hers (aka, the girl in Jewish Day School). Mine:
Which she did. Because, you know, it tastes exactly the same. The look, however, is supposed to resemble Haman’s (Boo!!!) hat. The evil advisor who tried to kill off all of the Jews. Again, we’re making a COOKIE that looks like this evil guy’s HAT. Not sure how that happened to become a tradition, but it sure is yummy.
The best guide in folding up the hamantaschen can be found on another I-married-into-this gal’s website, The Shiksa in the Kitchen. She made a first-timer’s try very, very easy. (Do not ignore her advice to have everything prepared and to work quickly, the dough will get too sticky fast.) And the actual cookie is a sugar cookie, so I’ve got this. I also decided to fancy up our hamantaschen by using a chocolate almond filling and a pomegranate jelly (thanks to my G-Free Foodie Box!). See here -
Regardless, making gluten-free hamantaschen is super easy (unless you’re an 8-year-old girl, apparently) if you follow The Shiksa’s instructions and my recipe below substituting ATK gluten-free flour. I also decided to go dairy-free because when you’re working with gluten-free dough, the butter just makes it less workable. So bonus!
One note, check the cookies after 18 minutes if you’re using the dairy-free recipe, these babies cook fast!
Gluten-Free, Dairy-Free Hamantaschen
adapted from The Shiksa in the Kitchen
Prep time: 15 minutes Cook time: 20 minutes
2 large eggs
2/3 cup sugar
1 teaspoon vanilla
2 1/4 cup gluten-free all-purpose flour
1/4 cup canola oil
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon orange zest
Jam, Chocolate, or whatever filling you prefer
1. Preheat oven to 350 degrees.
2. In a medium bowl whisk together eggs, sugar, vanilla, oil and orange zest.
3. Using a sifter, pour flour, baking powder and salt inside and sift on top of liquid mixture. Using a wooden spoon mix together until crumbly. Add water a small amount at a time if mixture is too dry.
4. Knead dough until smooth, then transfer ball to gluten-free floured surface. Flour rolling pin and roll out dough to 1/4-inch thick.
5. Using a 3″ round cookie cutter, cut circles in dough and transfer to lightly greased cookie sheet.
6. Using a teaspoon, place one teaspoon of preferred filling (I used chocolate almond butter and pomegranate jelly) in the center of dough round.
7. Fold left edge of circle until it almost hits the center. Fold right edge over to create a pyramid. Fold the bottom edge up to meet the other sides, folding one side under the right and over the left. Pinch the ends.
8. Place on a cookie sheet and bake for 18-20 minutes until golden.
Makes: 28 cookies