It’s that time of the year again…Purim! Purim is the rowdiest of the Jewish holidays with festivities that include drinking, dressing up, dancing and COOKIES!
Last year I wrote about why we enjoy hamantaschen on Purim and shared a vegan + gluten-free version of the traditional cookies. This year I’m super excited to share a new variation… Samoa Hamantaschen!
I recently stumbled across this Buzzfeed article about crazy types of hamantaschen and the samoa-inspired recipe caught my eye. You know I love anything with chocolate, caramel and coconut so I decided to create a vegan and gluten-free version. Plus it’s been years and years since I had a girl scout samoa cookie so it sounded like a fun challenge.
You may notice I tweaked my original recipe a bit. I added a little almond milk which helped the dough fold more smoothly. I also substituted maple syrup for agave which helped enhance the caramel flavor (plus tons of lovely readers have expressed interest in agave-free baking). Overall the verdict is…you gotta try these little babies!!
- 1.5 cups all-purpose gluten-free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1tbs cornstarch
- 1 tbs xanthan gum
- ¼ tsp salt
- 1 tbs vanilla extract
- ⅓ cup coconut oil, softened
- ¼ cup maple syrup
- 2 tbs non-dairy milk
- 12 dates, soaked for 30 minutes
- 2 tbs coconut oil
- ¼- 1/2 cup water
- dash of salt
- ½ cup chocolate chips
- ¼ cup shredded coconut
- Preheat oven to 350°
- Whisk together flour, baking powder, baking soda, cornstarch, xanthan gum and salt. Stir together vanilla, coconut oil, maple syrup and milk a small bowl. Add contents of small bowl to large and stir until thoroughly mixed (you might want to use your hands to lightly knead dough together).
- Roll dough into a ball. Place in refrigerator while you prepare filling.
- To prepare caramel filling, drain and rise dates and blend them with coconut oil, water and salt until mostly smooth. Set aside.
- Place ball of dough onto clean surface and use a rolling pin to flatten until it’s about ⅛” thick.
- Use a 3” circular cookie cutter (a jar lid works well) to cut the dough into circles.
- Place a tablespoon of caramel filling in the center of each circle. Gently fold the sides in to create a triangle and pinch the corners.
- Line a baking sheet with parchment paper and place hamantaschen on sheet.
- Bake for 9-11 minutes, until edges are slightly golden. Remove from oven and let cool completely.
- Melt chocolate in a small saucepan. Drizzle chocolate over the cookies and sprinkle with shredded coconut.
Ps- don’t forget about last year’s chocolate peanut hamantaschen while your at it!