Purim is one of my favorite holidays for two reasons:
1. I have always loved hamantaschen!
2. Purim usually falls around the same time as my birthday, so you know it’s my favorite time of year.
When I was younger, I absolutely loved baked with my mom. Especially her incredibly delicious hamantaschen recipe. We would decorate them together with sprinkles, dip them in chocolate, you name it! Since I’m a little more health conscious nowadays (wink, wink) I’ve decided to make a healthier version of my mom’s recipe. These babies are gluten free, paleo and vegan and filled with my favorite chia seed jam filling. I hope you love these as much as I do!
2 cups almond flour (I love Bob’s Red Mill)
1 cup arrowroot flour
tsp of salt
1 tsp pure vanilla extract
1/2 cup pure maple syrup
1/4 cup melted coconut oil
Filling of your choice
1. Preheat your oven to 350 degree.
2. In a large mixing bowl, stir together almond flour, arrowroot flour and salt.
3. Add in pure vanilla extract, pure maple syrup and organic melted coconut oil.
4. Mix all the ingredients until they are fully combined and you have a ball of dough. You can get messy for this part and use your hands!
5. You can either go ahead and start making the cookies right away, or I personally like to let my dough sit in the refrigerator for at least an hour to let it get firm. It’s much easier to work with the dough this way.
6. Place the ball of dough onto a sheet of parchment paper, adding more arrowroot flour and kneading the dough until it is firm enough to be rolled and cut into shapes.
7. Place another sheet of parchment paper over the dough and roll into a 1/4 inch thick layer.
8. Dust the dough and your cookie cutter in the arrowroot flour so it doesn’t stick while cutting it. I use the top of a glass as my cookie cutter, but it depends what size you’d like. Then cut circles in the dough and remove the excess around the sides.
9. Add about a teaspoon of filling. I used raspberry chia seed jam, but whatever filling of your choice! Carefully fold three sides in to make a triangular shape.
10. Transfer to a baking sehet and bake for 20 minutes. Remove and let it cool on a rack. Then EAT AND ENJOY!