Hamantaschen! (v2)

It was just Purim and one of my favorite things to do in the kitchen is cook something appropriate for whatever holiday is happening. So, today I am posting hamantaschen, which honestly you can make any time, because they are so good. But, now you will be all set for Purim next year, so be sure to save the link to the recipe!

When I was growing up, we were taught that hamataschen represented Haman’s hat. If you want to know the whole story, or the whole Megillah (LOL), you’ll have to read the book of Esther! For now, here is my new and improved recipe for these delicious, light and fun little cookies.

I filled mine with stuff I had on hand, homemade blackberry jam and orange marmalade, but you can fill yours with any jams or jellies you like including chocolate and prunes. Just be sure to really pinch the corners up so they don’t open, which happened to a few of mine but they are still delicious to eat anyway!


Easy, vegan, light and sweet hamantaschen for Purim!

Servings 18



  • 1 cup all-purpose flour, plus extra for rolling out the dough
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup vegan cane sugar
  • 1/4 cup unsweetened soy milk
  • 3 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • Your favorite jam, jelly, orange marmalade, prunes or chocolate


  • 1 tablespoon thick apricot preserves
  • 2 tablespoons water


  1. To a mixing bowl, add flour, baking powder and salt. Mix well.

  2. To another small mixing bowl, add the sugar, milk, oil, and vanilla. Mix well.

  3. Add the wet ingredients into the dry ingredients and mix until the batter comes together. Use your hands to form a dough ball.

  4. Preheat the oven to 350 and line a half baking sheet with parchment.

  5. Mix together the apricot preserves and water and set aside.

  6. Flour a clean surface. Drop the dough onto the floured surface and roll it out to about a 1/4" thick. Use a 3 1/2" pastry or small glass to cut circles out of the dough. Place the circles on the baking sheet. Gather up the dough, reroll and cut more circles, and continue until there is no more dough left. You should get between 18 and 20 circles.

  7. Dollop about a 1/2 teaspoon filling in the middle of each circle. Fold the sides up to make a triangle, pinching to seal them as well as you can!

  8. Brush the hamantaschen with the glaze. Bake for 20 minutes or until golden brown.



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