These delicious Gluten-Free Blueberry Pie Hamantashen Cookies are so delicious, plus they’re also vegan, sugar free, and oil free, as always!
Hamantashen are cookies traditionally served on the Jewish holiday of Purim, by far one of the most fun holidays on the Jewish calendar. The day is spent by dressing in costume, sharing gifts of food with friends, recounting a miraculous story of survival, and, of course, enjoying a festive, buoyant holiday meal. I was thrilled my family and I (along with lots of friends!) could celebrate with these healthy treats!
My husband, who admitted to overindulging in these one day while I was gone, was SURE I’d used regular sugar this time. Granted, I used a good amount of date sugar since I baked these to give to “normal” people. For me, I’d omit or half the date sugar in the dough. Feel free to taste and adjust if needed.
Gluten-Free Blueberry Pie Hamantashen Cookies
- 1/2 lb frozen blueberries I used half a bag from Trader Joe's
- 1/2-3/4 cup date sugar or other dry sweetener
- 1/2 teaspoon lemon juice or light vinegar
- 1/2 tablespoon tapioca flour/powder another kind of flour or corn starch is probably fine
- 1/2 cup water
- Preheat oven to 325F.
- Put all filling ingredients EXCEPT tapioca flour into small saucepan and bring to a boil, stirring regularly. Reduce flame to medium and continue stirring regularly until the mixture is pretty thick.
- Thoroughly mix your tapioca flour with a tablespoon or two of water.
- Reduce flame to low, add tapioca slurry to blueberry mixture, and stir quickly until mixture becomes very thick and gelatinous. Cool in fridge.
- Grind dry flour ingredients in food processor until fine, then slowly add water while pulsing until you have a soft, pliable dough.
- Roll dough until about 1/8 in thick. Use a small mason jar lid to cut dough into circles.
- Place 1-2 teaspoons filling in the center of each circle, then pinch to create triangles, making sure no filling can escape.
- Bake on parchment-paper-lined baking sheet for 15 min.