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Orange and Date Gluten Free Hamantaschen
5 from 60 votes

Orange and Date Gluten Free Hamantaschen

Orange and Date Gluten Free Hamantaschen are triangular-filled cookies with a tender dough made from gluten-free flour, almond meal, baking powder, and flavored with orange juice and zest. The filling blends Medjool dates, walnuts, orange juice or non-dairy milk, and warming spices like cinnamon and cloves, delivering a sweet, citrus-spiced bite in a classic hamantaschen shape.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
3 hrs
Total Time
3 hrs 40 mins
Servings: 12 cookies
Calories: 175 kcal
Course: Dessert
Cuisine: Israeli

Ingredients

For dough:
  • 1 cup gluten-free flour mix
  • ⅓ cup almond meal
  • ½ teaspoon baking powder
  • pinch kosher salt
  • ½ TB orange juice
  • orange zest of half
  • ⅛ cup neutral cooking oil generic cooking oil
  • ⅓ cup sugar
  • 1 egg
For filling:
  • 170 g Medjool dates
  • ½ cup orange juice or non-dairy milk
  • ½ cup walnuts chopped
  • ¼ teaspoon cinnamon ground
  • 1 pinch cloves ground

Instructions

    Cup of Yum
  1. Combine the dry ingredients (gluten-free flour, almond meal, baking powder and salt) in a medium-sized bowl.
  2. In a large bowl, combine wet ingredients; orange juice, orange zest, oil, sugar and egg, and whisk together.
  3. Working slowly and in batches, add flour mixture to wet ingredients (adding in ½ cup at a time). Stir the dough a few times, just until it starts to come together. Transfer the dough onto a flat, floured surface and knead a few times. Dough should be smooth but not sticky; if it’s too dry, add more orange juice, 1 teaspoon at a time, or more gluten-free flour, 1 tb at a time, if it looks too wet.
  4. Shape dough into a flat disc, wrap in plastic wrap and refrigerate for at least 3 hours.
  5. To make filling: add filling ingredients to the food processor. Process until smooth, scraping down the walls of the food processor with a spatula a few times to combine everything.
  6. Preparing hamantaschen: When ready to bake the gluten-free hamantaschen, preheat the oven to 350F. Cover a baking sheet with parchment paper or a reusable silicone mat.
  7. Remove dough from fridge, and using a rolling pin, roll it out on a lightly floured surface to about 4-mm thickness. Using a cookie cutter or a glass, cut out circles and transfer them onto a baking sheet, leaving some space between the cookies. Roll scraps of leftover dough back together, and repeat process until all dough is done.
  8. Spoon a 1-teaspoon of date filling in the middle of each circle. Fold into a triangle: fold the left side over on an angle, followed by the ride side and then the bottom, forming a triangle-shaped pocket. Pinch the seams firmly. Repeat with remaining dough.
  9. Bake for 20 minutes at 350F. Let gluten-free hamantaschen cool on baking sheet for 5 minutes, then transfer to a wire rack to cool.
  10. Gluten-free hamantaschen will keep in a sealed container for 4 days.

Nutrition Information

Calories 175kcal (9%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 14mg (5%) Sodium 24mg (1%) Potassium 149mg (3%) Fiber 3g (12%) Sugar 16g (32%) Vitamin A 66IU (1%) Vitamin C 6mg (7%) Calcium 42mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 cookies

Amount Per Serving

Calories 175

% Daily Value*

Calories 175kcal 9%
Carbohydrates 26g 9%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 14mg 5%
Sodium 24mg 1%
Potassium 149mg 3%
Fiber 3g 12%
Sugar 16g 32%
Vitamin A 66IU 1%
Vitamin C 6mg 7%
Calcium 42mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.