Easy vegan hamantaschen

We’re celebrating Purim, aka Jewish Halloween, this year with these incredible vegan hamantaschen! Slightly nutty with a tahini twist, these festive triangle cookies are easy to whip up and honestly good for any occasion. (We won’t tell, I promise.) I’ve been on the hunt for a plant-based Purim baked good for a while now and Maia’s sure fire recipe will be my go-to hamantaschen indefinitely. They are THAT good.

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holding a vegan hamantaschen with jelly and a corner bitten off

This particular vegan sweet pairs really well, I mean decadently, with a chocolate filling. Think nutella, melted dark chocolate chips, you get the idea. You can also get wild with whatever jams or jellies you have on hand, a lemon or lime curd, or your favorite nut or seed butter. I’ve seen an impressive uptick in creative hamantaschen filling this year and am looking for a vegan spin on a cheesecake filled triangle–any takers?

Purim has always been a favorite holiday. Who doesn’t love a reason to get dressed up in costume and fiend on sugary sweets in the midst of winter? I remember making these delectable treats every year with the older ladies 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. 

You’ll love this celebratory recipe. It’s the perfect time to share a few bites with your friends and family and shake a noisy grogger. Let us know if you give this a try! #closedloopcooking

Stay hungry,
Hawnuh Lee + Maia

Easy vegan hamantaschen   by

Slightly nutty with a tahini twist, these festive vegan triangle cookies are easy to whip up and honestly good for any occasion. Your go-to Purim hamantaschen from now on!

makes: approx 20 - 24 cookies, depending on circle size | prep time: 15 min | Chill: 10 | cook time: 15 min | total time: 40 min

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vegan hamantaschen with jelly filling


  • 1 1/2 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 cup coconut oil, solid form
  • 1/2 cup tahini
  • 1/2 cup cane sugar or coconut sugar
  • 1/4 + 2 tbsp cup plant milk or water
  • 1 tsp vanilla extract (optional)
  • 1/2 cup approx, filling of choice (Your favorite jam, compote, or nut/seed butter, etc.)


  1. In a big bowl mix together flour, baking powder, and salt. 
  2. Add coconut oil and tahini to flour mix and crumble in with hands or a fork until pea-sized lumps remain. Do this quickly so you don’t melt the oil.
  3. Pour in sugar, 1/4 cup plant milk or water, and vanilla and mix until fully incorporated. 
  4. If the dough is still very dry, add additional water or milk 1 tbsp at a time. If too wet add more flour. 
  5. Flour your surface and roll out dough into a disk (about the size of a small dinner plate). 
  6. Seal the dough in a container large enough to keep it flat. Freeze for 10 minutes or refrigerate for 20. 
  7. Place dough back onto your floured surface, and roll it out to about double the original disk size.
  8. Preheat oven to 350°F.
  9. Use the rim of a glass to punch the dough into circles. Place about a teaspoon of filling in the center of a circle, and fold sides up to form a triangular shape. Pinch the corners closed well. You can wet the edges with your fingers if they’re not staying sealed.
  10. (Optional) brush a layer of plant milk over the tops for extra sheen. 
  11. Bake for 15-18 mins or until lightly golden. 
  12. Let cool 5 minutes and enjoy! Keeps well in an airtight container for 3 – 4 days.
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