Vegan Hamantaschen Recipe: Easy, Delicious Purim Treats

There’s nothing quite like the joy of baking hamantaschen during Purim, but for those following a vegan lifestyle or with dairy and egg allergies, traditional recipes can feel off-limits. That’s where this vegan hamantaschen recipe comes in!

With a tender, subtly sweet cookie dough that’s entirely plant-based, and endless possibilities for fillings, these festive triangular cookies are as fun to make as they are to eat. Whether you’re celebrating Purim, exploring your heritage, or simply craving a sweet treat, you’ll love how easy and customizable this recipe is.

Growing up, hamantaschen were always a highlight of the spring. My family would gather in the kitchen, rolling dough and debating the best fillings—classic poppy seed, rich apricot, or decadent chocolate.

I wanted to keep that tradition alive, but make it accessible for everyone. After much testing, I’ve perfected a vegan version that’s just as delicious and nostalgic as the original.

Read on for step-by-step instructions, pro tips, and creative twists. Let’s bake happiness together!

Why You’ll Love This Recipe

• Completely vegan: No eggs or dairy, but just as soft, rich, and satisfying as the classic.
• Customizable fillings: Choose from traditional fillings like poppy seed and prune, or go wild with chocolate, jam, or nut butters.
• Easy to make: Simple ingredients and clear steps make this recipe perfect for beginners and seasoned bakers alike.
• Perfect for sharing: These cookies are a hit at Purim parties, school events, and family gatherings.
• Make ahead: The dough can be prepared in advance and frozen for convenient baking anytime.
• Fun to bake with kids: Let little hands help with filling and folding—they’ll love the creative process!

Ingredients

Equipment

• Mixing bowls (one large, one small)
• Measuring cups and spoons
• Rolling pin
• 2 1/2 to 3-inch round cookie cutter or drinking glass
• Baking sheets
• Parchment paper or silicone baking mats
• Spatula
• Plastic wrap or reusable silicone wrap (for chilling dough)
• Spoon (for filling)
• Wire cooling rack

Instructions

1. Prepare the dough:

   In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Add the cold, cubed vegan butter and use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse crumbs.

2. Combine wet ingredients:

   In a small bowl, whisk together the applesauce, non-dairy milk, vanilla extract, and citrus zest (if using).

3. Bring dough together:

   Pour the wet ingredients into the flour-butter mixture. Stir gently with a spatula until a shaggy dough forms.

   Use your hands to press the dough together; if it’s too dry, add 1-2 teaspoons more non-dairy milk, just until it comes together. The dough should be soft but not sticky.

4. Chill the dough:

   Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling helps the dough become easier to roll and prevents spreading during baking.

5. Preheat and prepare:

   When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

6. Roll and cut:

   On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Use a 2 1/2 to 3-inch round cookie cutter to cut out circles.

   Gather scraps and re-roll as needed.

7. Fill and shape:

   Place about 1 teaspoon of your chosen filling in the center of each round. Be careful not to overfill, or the cookies may burst open while baking.

   To shape the hamantaschen, fold up the sides to form a triangle, pinching the corners tightly to seal.

8. Arrange and bake:

   Transfer the shaped cookies to the prepared baking sheets, spacing about 2 inches apart. Bake for 13-16 minutes, or until the edges are lightly golden.

   Rotate the pans halfway through for even baking.

9. Cool:

   Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

10. Enjoy!

    Once cooled, your vegan hamantaschen are ready to enjoy! Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Tips & Variations

Tip: “To keep your hamantaschen from opening up in the oven, make sure the dough is chilled, don’t overfill, and firmly pinch the corners. A dab of water can also help seal the edges.”

• Mix up your fillings: Try a spoonful of vegan chocolate spread for a decadent treat, or get fruity with raspberry, apricot, or fig jam. Nut butters, tahini with a sprinkle of sugar, or even vegan cream cheese and chocolate chips are delicious, modern options.
• Make it gluten-free: Use a 1:1 gluten-free all-purpose flour blend. You may need a bit more liquid to help bind the dough.
• Go refined sugar-free: Substitute coconut sugar or maple sugar for granulated sugar. The flavor will be slightly richer and more caramel-like.
• Freeze for later: Freeze unbaked, filled hamantaschen on a tray, then transfer to a bag for up to 2 months. Bake directly from frozen, adding 1-2 extra minutes to the bake time.
• Decorate: After cooling, drizzle with melted vegan chocolate or dust with powdered sugar for a festive finish.

“Looking for more vegan baking inspiration? Try my Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat or these Vegan Halloween Dessert Recipes That Will Wow Your Guests!”

Nutrition Facts

Nutrition values are approximate and will vary with filling choice.

Serving Suggestions

• Purim platter: Arrange a colorful plate with different flavors of hamantaschen, fresh fruit, and vegan chocolate treats. Perfect for holiday celebrations!
• Afternoon tea: Serve with a pot of herbal tea or a glass of Vegan Chocolate Milk Recipe Easy and Delicious Guide for a delightful snack.
• Gift it: Package in a pretty box or bag and share with neighbors or friends for a thoughtful homemade gift.
• Pair with savory dishes: Enjoy alongside other plant-based favorites like Veggie Quesadilla Recipe Indian Style Easy & Delicious or Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for a unique brunch or holiday meal.
• Kids’ baking party: Set up a “fill and fold” station and let kids create their own hamantaschen with a variety of fillings.

Conclusion

Making vegan hamantaschen is a wonderful way to honor tradition while welcoming everyone to the table. These sweet, tender cookies are endlessly adaptable—whether you’re sticking to the classics or getting creative with new flavors.

The simple dough comes together with basic pantry ingredients, and the recipe is forgiving enough for beginners but yields results worthy of a bakery window.

I hope you’ll enjoy making these vegan hamantaschen as much as you enjoy eating them. They’re perfect for Purim, of course, but just as lovely for any day you want a taste of nostalgia or a sweet treat to share.

If you try this recipe, let me know how it turned out, and don’t forget to explore more plant-based baking ideas right here. Happy baking, and Chag Purim Sameach!

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