Last week I posted my gluten-free, vegan version of the traditional Purim dessert, hamantaschen. I’m delighted to say that the recipe has been a huge hit- even my mom sent me a photo of the batch she made! Unfortunately, yesterday I noticed that the cookie jar was already empty…and Purim was still two days away. I decided to make another batch, this time venturing away from the traditional fruit-filling. Introducing…Chocolate Peanut Butter Hamantaschen!
You may notice that these cookies are a little on the crumbly side in the photos. That’s because after I started mixing ingredients I realized that I didn’t have quite enough all-purpose flour, so I ended up substituting a little coconut flour. If you follow the recipe as-is your hamantaschen should be much prettier than mine!
Chocolate Peanut Butter Hamantaschen
makes about 12 cookies
What you’ll need:
- 1.5 cups GF All Purpose Baking Flour
- 3 tbs cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1tbs cornstarch
- 1 tbs xanthan gum
- 1/4 tsp salt
- 1 tbs vanilla extract
- 1/3 cup coconut oil, softened
- 1/4 cup agave
for the filling-
- 1/3 cup peanut butter
- 1/4 cup vegan butter (I used earth balance)
- 1 tbs agave
- Preheat oven to 350°
- Whisk together all dry ingredients in a medium bowl. Combine wet ingredients in a small bowl. Stir until thoroughly mixed.
- Prepare filling by mixing peanut butter, vegan butter and agave together in a small bowl.
- Follow these directions for assembling cookies.
- Bake for 9-11 minutes, until edges are slightly golden. Remove from oven and let cool completely. Enjoy!
What’s your favorite hamantaschen flavor? I’m thinking the next step is PB &J…stay tuned for next year!
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