Easy vegan hamantaschen

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Chag Purim Sameach! We’re celebrating Purim, the festive Jewish holiday in March, this year with these incredible vegan hamantaschen. An easy, make-ahead dough you can whip up ahead of time and enjoy with a hamantaschen making party with friends and family to mark the occasion. Try pairing these iconic triangle cookies with your preferred filling or mix and match to make it fun.

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cutting dough rounds
filling hamantaschen rounds

Purim has always been a favorite holiday. Who doesn’t love a reason to get dressed up in costume and fiend on sugary sweets? I remember making these delectable treats every year with the older women in the synagogue kitchen–pinching my squished ends to match their perfect triangles, a mess of poppy seed filling around the opening, but delicious nonetheless. 

This recipe uses a delectable black sesame paste as the filling. A spin on the traditional poppy seed, it’s got a creamy, slightly sweet center that will make these cookies memorable. Try using other semi-thick fillings like tahini, nut or seed butter, chocolate spread, marmalade, or jam and get creative. The secret to a good hamantaschen is making sure your filling is not too liquidy and pinching your ends and sides tight.

You’ll love this celebratory recipe. We’re making extra here because Purim treats are intended to be shared! Feel free to halve the recipe or freeze half of the dough for later. It’s the perfect time to share a few bites with your friends and family and shake a noisy grogger. Let me know if you give this a try! #closedloopcooking

Easy vegan hamantaschen   by

We’re celebrating Purim, the festive Jewish holiday in March, this year with these incredible vegan hamantaschen. Try pairing these iconic triangle cookies with your preferred filling or mix and match to make it fun.

makes: approx 40 cookies, 2" in size | prep time: 10 min | Chill: 20 | cook time: 15 min | total time: 40 min

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hamantaschen with black sesame paste

Ingredients

  • 1/2 cup vegan butter (I used Earth Balance, room temp)
  • 1/2 cup cane sugar
  • 1 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 tsp vanilla extract (optional)
  • 1/3 cup plant milk
  • 1/2 cup approx, filling of choice (I'm using black sesame paste)

To-Do's

  1. Cube butter. Add butter and sugar to large bowl and using a hand mixer cream together until smooth.
  2. Sift in both flours. Add in baking powder, salt, vanilla, and half of the plant milk. 
  3. Mix thoroughly. Add in remaining plant milk and continue mixing until dough is well incorporated and smooth. Scrape down sides and cover bowl with a clean towel. 
  4. Refrigerate for 20 minutes. While chilling, prepare fillings as needed. Here’s how to make black sesame paste in just a few minutes. Place fillings on your work station until ready to use.
  5. Remove from fridge. Preheat oven to 350 degrees. On a clean counter surface, sprinkle flour. Prepare a small bowl with water, place to the side of your work station. Gather a small circular cookie cutter or small mouth Mason jar ring round and ungreased baking sheet and place to the side.
  6. Remove dough from bowl and shape into rough ball. With a bench scraper or knife, cut dough into quarters. Place one quarter on the counter. Cover and reserve the rest of the dough in the fridge until ready to use.
  7. Roughly ball your dough and gently press into a flat disc. Using a rolling pin, roll your dough out to approx ¼” thick. Make sure to flour your rolling pin to avoid sticking. You can lift and flip the dough as you’re rolling to help avoid sticking.
  8. Once rolled out, use your cookie cutter or ring round to press out circles in the dough. Remove excess dough for later use. Gently lift cutouts off the work surface to avoid sticking.
  9. In one hand, hold your first dough circle. Place about a 1 ½ tsp of filling in the center of the circle. Dip a finger from the other hand into your bowl of water and trace the edge of your dough circle to slightly wet it. This will help the dough to stick together.
  10. From there, pinch two bottom corners together making sure to keep the dough even as possible. Pinch the final top corner and work to finesse your edges and make sure your hamantaschen stays sealed. Avoid over-filling your dough and using filling that is too liquid-y. Pinch the corners again gently, as needed.
  11. Place finished cookie on the baking sheet. Repeat steps 9 + 10 for remaining dough circles. Roll out dough as needed to fill your baking sheet. Cookies need about an inch of space between each other. (You can freeze extra dough for about 1 month, as needed.)
  12. Bake cookies for 13 – 15 minutes. Edges should be only just golden brown. Remove from oven and let cool. Enjoy! These cookies are best day of but store well in an airtight container on the counter for 3 – 4 days.
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