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–+ servings
Salad Therapy

Gluten-Free Blueberry Pie Hamantashen Cookies

5 from 2 votes
Enjoy these healthy fruit-filled cookies on Purim or any other day!
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 2 dozen
Course: Cookies, Dessert
Cuisine: Jewish
Ingredients Method Notes

Ingredients
  

Dough
  • 1 cup Trader Joe's* gluten-free flour or whole wheat
  • 1 cup date sugar or other dry sweetener
  • 1 cup raw cashew pieces
  • 2/3 teaspoon salt
  • 1/2 cup water
Filling
  • 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

Method
 

  1. Preheat oven to 325F.
  2. 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.
  3. Thoroughly mix your tapioca flour with a tablespoon or two of water.
  4. Reduce flame to low, add tapioca slurry to blueberry mixture, and stir quickly until mixture becomes very thick and gelatinous. Cool in fridge.
  5. Grind dry flour ingredients in food processor until fine, then slowly add water while pulsing until you have a soft, pliable dough.
  6. Roll dough until about 1/8 in thick. Use a small mason jar lid to cut dough into circles.
  7. Place 1-2 teaspoons filling in the center of each circle, then pinch to create triangles, making sure no filling can escape.
  8. Bake on parchment-paper-lined baking sheet for 15 min.

Notes

*Many other brands of gluten-free flour have some kind of bean flour in them, which I don't enjoy. If you have another brand of gluten-free flour that you like, go for it.
Tried this recipe?Let us know how it was!