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5.0 from 6 votes

Vegan Hamantaschen Cookies Recipe

Golden vegan hamantaschen with sweet jammy centers. These might be named after Haman’s hat, but f’real, they are wayyyy tastier.

Prep Time
10 mins
Cook Time
10 mins
Chilling Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 10
Calories: 465 kcal
Course: Dessert
Cuisine: Israeli

Ingredients

  • 2 ½ cups all-purpose flour
  • ⅔ cup sugar
  • 1 teaspoon baking powder
  • ½ cup vegan butter
  • ½ cup vegan cream cheese
  • ¼ cup orange juice
  • ½ teaspoon orange zest
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
Poppyseed Filling:
  • ½ cup poppy seeds
  • ½ cup unsweetened plant-based milk
  • ½ cup sugar
  • 2 teaspoons lemon juice
  • ½ teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
Prune Filling:
  • 2 cups pitted prunes 11 oz.
  • 2 teaspoons lemon juice
  • ½ teaspoon lemon zest
  • 1 tablespoon Cointreau optional
  • ⅓ cup maple syrup
  • ½ teaspoon ground cardamom
  • ¼ teaspoon salt
Other Filling Options:
  • apricot preserves
  • strawberry jam
  • orange marmalade

Instructions

    Cup of Yum
  1. In a mixing bowl, or in a stand mixer fitted with a paddle attachment, whisk together the flour, sugar, baking powder, and salt. Add the vegan butter and vegan cream cheese, cutting them into the dry ingredients until the mixture resembles coarse crumbs.
  2. Pour in the orange juice, orange zest, and vanilla extract. Mix until a dough forms. Knead briefly on a lightly floured surface until smooth. Transfer the dough to an airtight container and refrigerate for at least 2 hours or up to overnight.
  3. For the poppy seed filling, grind the poppy seeds in a spice grinder or blender until finely ground. In a saucepan, combine the plant-based milk, sugar, lemon juice, lemon zest, vanilla extract, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the ground poppy seeds and continue to cook, stirring frequently, until thickened, 3-5 minutes. Remove from heat and let cool completely before using.
  4. For the prune filling, blend the prunes, lemon juice, lemon zest, Cointreau (if using), maple syrup, cardamom, and salt in a food processor for 2 minutes. Let the contents of the food processor sit for 10 minutes,and then process again for 60 seconds until mostly-smooth. If the mixture is too thick, add a small amount of warm water, 1 teaspoon at a time, until spreadable. Set aside.
  5. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  6. On a lightly floured surface, roll out the chilled dough to ⅛-inch (3 mm) thickness. Using a round cookie cutter or the rim of a glass, cut out 3-inch (7.5 cm) circles. Place 2 teaspoons of the desired filling in the center of each circle.
  7. To shape the hamantaschen, lift three edges of the dough and pinch them together to form a triangle, leaving a small opening in the center. Transfer to the prepared baking sheet, spacing them slightly apart.
  8. Bake for 12-15 minutes, until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • ❄️ To Chill a Hamantaschen
  • After shaping your hamantaschen, freeze them for 15 minutes before baking to help them hold their shape and prevent spreading.
  • After shaping your hamantaschen, freeze them for 15 minutes before baking to help them hold their shape and prevent spreading.
  • 💧 Seal Team Six
  • Brush a small amount of water on the edges before pinching them into triangles. This helps seal the dough and prevents the cookies from bursting open while baking.
  • Brush a small amount of water on the edges before pinching them into triangles. This helps seal the dough and prevents the cookies from bursting open while baking.
  • 🧁 Sticky Situation
  • Use thick fillings like poppy seed paste or firm fruit preserves to avoid leaks. Runny fillings can cause the cookies to open and spill during baking.
  • Use thick fillings like poppy seed paste or firm fruit preserves to avoid leaks. Runny fillings can cause the cookies to open and spill during baking.

Nutrition Information

Calories 465kcal (23%) Carbohydrates 81g (27%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 5g Trans Fat 2g Sodium 338mg (14%) Potassium 382mg (11%) Fiber 5g (20%) Sugar 45g (90%) Vitamin A 310IU (6%) Vitamin C 5mg (6%) Calcium 151mg (15%) Iron 3mg (17%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 465

% Daily Value*

Calories 465kcal 23%
Carbohydrates 81g 27%
Protein 6g 12%
Fat 15g 23%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 5g 25%
Trans Fat 2g 100%
Sodium 338mg 14%
Potassium 382mg 8%
Fiber 5g 20%
Sugar 45g 90%
Vitamin A 310IU 6%
Vitamin C 5mg 6%
Calcium 151mg 15%
Iron 3mg 17%

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