A vegan take on the traditional Purim cookies! These vegan gluten-free hamantaschen are soft, tender, and filled with a rich, naturally sweet prune filling that melts into every bite. Inspired by traditional Purim cookies, this version keeps all the nostalgia, without dairy or gluten.
When we first arrived in Israel, the mélange of Jewish holidays was truly shocking. They seemed to come at you one month after the next, with little opportunity to catch your breath, reflect on the holiday's true meaning, or even finish the troves of special food prepared for each occasion. Having been raised as staunch Soviet children, which meant little exposure to Jewish religion, spirituality, or culture, my sister and I often found ourselves staggering and wide-eyed as our peers sang their way through the traditional songs, talked about special holiday treats, or asked us where we were going for the holiday (answer: nowhere. A family that dressed from bags left beside the trash and from generous relatives' hand-me-downs could not afford to go anywhere, ever). But the question that really swept us off our feet and left us panicked and staggering for breath was, "What's your costume for Purim?"
The thing was, we didn't have a costume. At that point, we didn't even know what Purim was (there was no Halloween equivalent in the serious and grey Soviet Union), but the reverent tones in which kids spoke about it suggested that it was a REALLY BIG DEAL. The kind of deal that involved four days off school and a ginormous, day-long festival that everyone prepared for for months. I also realized that your choice of costume really mattered: even in Grade 1, some students adamantly refused to reveal their chosen outfit, declaring it a state secret. Costume competitions were announced, and a frantic air of preparation seemed to descend upon every family with school-aged children. Luckily, that also meant that I had enough notice to inform my mother of this holiday, and tell her I had to have something really nice for it.
A big sewing machine sat in the corner of my parents' bedroom, squeezed between my sister's crib and the closet. It opened less often now that my mother was busy with immigrant life, but it created some of our nicest clothes, her cotton and linen suits, a-line and mini skirts, and simple summer outfits for my sister and me. My mother wasn't the most skilled seamstress, but her tenacity was unmatched. When she used the machine, she would spend days hunched on an uncomfortable stool under the dim light of an old desk lamp, humming to herself while fitting us in her creations. I loved the sewing machine, but I also dreaded it at times.
When my mother learned about the upcoming Purim celebration, she dedicated time to her sewing machine instead of buying a costume, which was not an option due to our limited funds. Between her two jobs, she spent days creating a beautiful white lace dress with long sleeves and a band of golden sequins. The dress fit perfectly and made me feel like the luckiest and prettiest girl in the world.
That year, I attended my Purim celebration as a princess. Informed of the holiday's other requirement, the custom of exchanging mishloach manot, or sweets, between children. My parents prepared a small plate of pistachio cranberry cookies, wafers, and caramel candy for mishloach manot, and I felt great heading out. While I didn't win any awards, I returned home with loads of sweets, including a small package of chocolate rugelach and hamantaschen, or "Ozney Haman" (Haman's Ears) as they are called in Hebrew. I felt pure bliss, even though it rained on the way back. That night, the whole family had a rare evening off. I wore my princess costume, my parents dressed in their finest suits, and my sister donned a frilly outfit as we took photos in the bustling city, surrounded by shining lights. It was the perfect feeling.
When Purim came around the following year, my mother declared she didn't have time to make a new costume. She suggested I wear the same dress, add a pointy hat and wand, and become a kind sorceress. I was skeptical, but the beautiful gown tempted me. So, I wore the costume again, grabbed my treats, and headed to the school celebration. It rained again, and my parents were busy, but with my bag of pistachio hamantaschen, I still enjoyed Purim, unaware of what others thought of my recycled outfit.
The next year, my mother suggested the dress again, and I refused. After tears and fights, she relented and put together a Romani costume for me, complete with makeup and big hair, while my sister wore the princess dress.
It took years for me to realize that the candy plates my parents put together were often hastily thrown together at the last minute, as my panicked mother and grandmother searched for any sweets that weren't moldy or expired. We never had hamantaschen or brand name treats, and my homemade outfits began to feel cheap and dowdy. I craved a "real" store-bought costume, recognizable candy, and a proper plate of prune hamantaschen.
Eventually, I came to appreciate how precious those homemade outfits and scrounged-up treats were. I understood the sleepless nights my mother spent sewing, and how guilty she felt sending me to school with those meager plates of candy. Now, while I won't sew my own Halloween or Purim costumes, I refuse to buy them in store. I also bake my own vegan prune hamantaschen, cherishing the childhood flavors and the love behind them. If I could share them with anyone, it would be my mother.
Star Ingredient for Your Vegan Hamantaschen: Prunes
The star of the filling is the prunes-opt for plump, moist prunes, as they provide the ideal balance of sweetness and smoothness. Look for prunes that are deep purple, moist, and free from any wrinkling or dryness.
What Makes This Recipe Work
- Naturally gluten-free and vegan
- Soft, delicate texture (not crumbly!)
- Classic prune filling (lekvar-style)
- Easy to customize with other fillings
- Perfect for holiday gifting and make-ahead baking
Filling Variations
While prune filling is traditional, this dough works beautifully with other flavors:
- Apricot
- Orange and date filling
- Rose and pistachio
- Chocolate spread or ganache
- Nut-based fillings like pistachio or almond
- Bocadillo guava and cheese
Making Vegan Hamantaschen Recipe
Prepare the Dough
In a large bowl, combine the almond flour and sea salt. In a separate bowl, mix the oil (or egg), honey, vanilla extract, and orange zest. If using vegan shortening, cut it into the wet mixture using two knives until it forms small pea-sized pieces. Add the wet ingredients to the dry ingredients and gently stir with a wooden spoon.
Be careful not to overwork the dough-it should be slightly sticky but cohesive. Wrap it in plastic wrap and refrigerate for 30 minutes while you prepare the filling for the vegan hamantaschen recipe.
Make the Prune Filling
In a saucepan, combine the pitted prunes, water, brandy (or juice), orange zest, and a pinch of salt. Bring the mixture to a boil over medium-high heat, stirring constantly for about 1 minute. Cover the saucepan, reduce the heat to medium-low, and simmer for 20 minutes, stirring occasionally. After 20 minutes, remove the lid and simmer for an additional 3-5 minutes to allow most of the liquid to evaporate. Stir in the brown sugar and mash the mixture with a potato masher or use an immersion blender to create a smooth, thick puree. Set aside to cool.
Shape the Hamantaschen Pasty
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place them on the baking sheet. Gently press each ball into a flat circle, making sure it's not too thick-aim for about ⅛ inch thick. Spoon about a teaspoon of prune filling into the center of each dough circle. Carefully fold the dough into a triangle shape, pinching the corners tightly to seal.
Bake
Bake the hamantaschen in the preheated oven for 10-15 minutes or until the edges are golden brown. Keep an eye on them to ensure they don't overbake, as the almond flour can brown quickly.
Cool
Allow the vegan hamantaschen cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly so they don't fall apart when handled.
Storage
Store your prune vegan hamantaschen in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can freeze them for up to 3 months. Just be sure to let them cool completely before freezing, and layer them with parchment paper to prevent sticking. When you're ready to enjoy them, simply thaw at room temperature for a few hours.
Gluten-Free & Vegan Baking Tips
Working with almond flour dough can be tricky. Here's how to get consistent results:
- Chill the dough - prevents sticking and cracking
- Don't overwork it - almond flour breaks easily
- Seal edges firmly - prevents cookies from opening
- Use parchment paper - helps delicate cookies release easily
- Let them cool fully - they firm up after baking
If the dough cracks while shaping, gently press it back together with your fingers.
Ingredient Substitutions & Allergies
Make this recipe work for different dietary needs:
- Coconut oil instead of shortening
- Maple syrup instead of honey → fully vegan
- Oat flour blend instead of almond flour → note: texture will change
- Nut-free option → use a gluten-free flour blend instead
FAQ
The dough likely wasn't sealed tightly enough. Pinch corners firmly and chill before baking.
Yes. The dough and filling can both be made 1-2 days in advance.
They're inspired by tradition but adapted to be vegan and gluten-free.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Vegan prune hamantaschen
Ingredients
For dough
- 3 cups blanched almond flour or gluten-free flour mix the latter isn't ideal, but will work in a pinch
- ½ teaspoon sea salt
- ½ cup vegan shortening or vegetable oil
- ¼ cup vegetable oil or egg, if going the non-vegan route
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- 1 teaspoon orange zest
For filling
- 2 cups pitted prunes
- 1 cup water
- ¼ cup brandy sherry, or apple/ orange juice
- 1 teaspoon orange zest
- a pinch of salt
- ¼ cup brown sugar
Instructions
- In a large bowl, combine flour and salt.
- In another bowl, mix together oil (or egg, if using), honey, vanilla extract and orange zest. Add cold shortening to wet mixture, cutting it with two knives until it is the size of peas (or oil, if using egg previously).
- Mix wet ingredients into dry with a wooden spoon, taking care not to overwork the dough. Let rest in fridge while making mixture.
- Make filling: Combine all of the ingredients, except for the brown sugar, in a saucepan on medium-high heat. Stir and bring to a boil for one minute.
- Cover the pot and reduce heat to medium low. Let mixture simmer slowly and constantly for 20 minutes, stirring every few minutes.
- Remove the lid from the pan. Let the prunes continue to simmer for 3-5 more minutes, stirring frequently, until most of the liquid has evaporated/absorbed. Stir the brown sugar into the prune mixture.
- Mash the prune mixture with a potato masher, or process with an immersion blender until a smooth puree forms.
- Prep cookies for filling: Roll dough into 1 inch balls. Place balls on a parchment paper-lined baking sheet, then press flat into small circles. Try to make these on the thinner side.
- Scoop one teaspoon of filling into each circle of dough. Fold the dough in from three sides and pinch the corners to form a triangle shaped cookie.
- Bake at 350° for 10-15 minutes until dough is golden brown (time will depend on your oven).
Mom says
Я никогда не могла бы подумать, как эти " мелочи" важны для моих дочерей!!)) и КАК вы это помните?!
it's very impotent & interesting experience for me! Thank you for your memory's!!
kseniaprints says
How wouldn't I remember it?? Thank you for everything, mom!
Darlene says
That's such a beautiful story. It made my eyes fill with tears. And the dessert looks great.
kseniaprints says
Thank you! That's so nice 🙂
susie says
wonderful!!!
kseniaprints says
Your website! Those photographs! Simply stunning.