Gluten-free Pecan Pie Hamantaschen

Purim is this week, and it’s that time of year to bring joy to others through giving delicious baked goods. This is why Purim is my favorite holiday. This year, I decided to go the traditional route, and bake various types of hamantaschen. Below is a healthier spin on the traditional cookie. It’s gluten free and doesn’t use any cane sugar.

Dough recipe adapted from Jerry, and filling recipe adapted from Joy of Kosher.

Gluten-free Pecan Pie Hamantaschen

Dough – Ingredients
2 sticks (1 cup) Earth Balance margarine, softened
1/2 cup palm sugar
1 large egg
1/2 tsp vanilla extract
1 cup white rice flour
1/2 cup coconut flour
2 tsp baking powder
1 tsp xanthan gum
1 tsp cinnamon

Dough – Instructions
1) Preheat oven to 350˚F.
2) Beat softened Earth Balance with palm sugar until creamed in a large bowl (or in a mixer).
3) Add egg and vanilla and beat until incorporated.
4) In a separate bowl, sift dry ingredients, then stir until combined.
5) Add dry to wet and mix until dough forms.
6) Scoop dough from bowl into plastic wrap, shaping into a ball, and refrigerate for 30 minutes. In the mean time, prepare the filling (below).

Filling – Ingredients
1/4 cup pure maple syrup
1/4 cup almond milk
Pinch salt
1 Tablespoon cornstarch
3/4 cup pecan pieces
1/2 teaspoon vanilla extract

Filling – Instructions
1) Whisk together the maple syrup, almond milk, salt, and cornstarch in a medium-sized saucepan over medium-low heat.
2) Keep stirring continuously with a whisk until the mixture boils and thickens.
3) Once boiling, turn off the heat and stir-in pecan pieces and vanilla.
4) Allow to fully cool.

Shaping the hamantaschen

1) Prepare 2 large pieces of wax or parchment paper for rolling the dough.
2) Place one piece of parchment on the counter and sprinkle arrowroot, tapioca, or potato starch.
3) Place refrigerated dough in the center of parchment and flatten into a disk shape.
4) Sprinkle the top of the disk-shaped dough with more starch, and place the second sheet of parchment on top.
5) Roll out with a rolling pin until dough is 1/8″ thick.
6) Cut 3.5″ diameter circles with a round biscuit cutter (or use the top of a drinking glass).
7) Place a small dollop of pecan filling in the center of each circle. Using the edge of a knife or small off-set spatula, fold up 3 sides and pinch each corner to form the hamantaschen shape. Turn over and smooth any cracks on the bottom of each cookie.
8 ) Place each hamantaschen on a parchment-lined cookie sheet and bake at 350˚F for 13 minutes or until lightly browned on edges.