Gluten-Free Blueberry Pie Hamantashen Cookies
Enjoy these healthy fruit-filled cookies on Purim or any other day!
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
Instructions
- 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.
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!