Dairy Free Hamantaschen

It’s that time of year again… time to break out the bakeware and get into a “triangular” state of mind! The Jewish holiday of Purim is all about triangle-shaped foods– classic Jewish baked goodies like bourekas, sambusak, and of course hamantaschen cookies. In the story of Purim, it is said that the villain Haman wore a triangular hat everywhere he went. Triangular foods like hamantaschen have three corners to represent Haman’s hat. My husband grew up in Israel calling these cookies oznei haman, which translates from Hebrew to “Haman’s ears.”Apparently, in some versions of the story, haman has triangular ears. There is also a theory out there that Haman had triangular pockets, since the word hamantaschen literally translates from Yiddish as “Haman’s pockets” (I tend to think the translation has more to do with the fact that these cookies are filled, like little pockets of dough). A more poetic interpretation links the three corners of the triangle shape to the three founding fathers of Judaism—Abraham, Isaac, and Jacob. Whatever the reason, it’s traditional to eat triangular foods like hamantaschen on Purim… so eat them we must!

I hit upon this Dairy Free Hamantaschen recipe after a few years of experimenting in the kitchen, searching for a foolproof hamantaschen dough. I’m a perfectionist, so my go-to dough needs to be absolutely perfect! I had a long list of criteria for the dough. I wanted it to have the following qualities:

- Easy to roll out

- Easy to shape

- Won’t expand/open around the filling when baked

- Does not include margarine or shortening

- Bakes up delicate with a nice texture (not heavy)

- Wonderful flavor that will compliment any kind of sweet filling

This dough satisfies all the criteria… it is truly a wonderful dough. It does not require refrigeration before rolling out. It’s also very easy to work with– the “feel” of the dough is terrific. It’s the best texture I’ve developed for rolling and shaping. Most importantly, it creates the tastiest hamantaschen ever. My family is in love with these cookies!

You can use any hamantaschen filling you like with this dough; I’ve linked to the filling recipes available on my site below (both dairy and non-dairy fillings). The key to a good filling is to make sure it is thick enough to prevent running, but not so thick that it bakes up dry or tough. All of these filling recipes are tasty, and they all have the proper texture for use in hamantaschen. I will update this list of fillings as I add new ones to the site.

Hamantaschen Fillings

Caramel Apple Filling

Poppyseed (Mohn) Filling

Prune (Lekvar) Filling

Apricot Filling

Nutella Filling

Rabbi Olitzky’s Chocolate Chip Cream Cheese Filling

Prefer a butter-based hamantaschen dough? Click here for my Buttery Hamantaschen recipe. To learn more about the holiday of Purim, click here.

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Dairy Free Hamantaschen

Ingredients

  • 2 eggs
  • 2/3 cup sugar
  • 1/4 cup canola oil
  • 1 tsp orange zest
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 to 5 tsp water (if needed)
  • Nonstick cooking oil spray

You will also need

  • 2 baking sheets, 2 mixing bowls, sifter, wooden spoon, rolling pin, 3-inch cookie cutter or drinking glass with 3-inch diameter rim, pastry scraper
Cook Time: 1 Hour
Servings: About 35 cookies
Kosher Key: Pareve (depending on filling)
  • Before you begin making the hamantaschen, choose and make your filling and have it on hand to work with. This dough will dry out quickly if left to rest too long, so it's best to have everything ready to assemble when you start.
  • Preheat your oven to 350 degrees F. In a mixing bowl, whisk together the eggs, sugar, canola oil, orange zest and vanilla.
  • In another bowl, sift together the flour, baking powder, and salt.
  • Slowly stir the dry ingredients into the wet, using a large wooden spoon and using circular motions till a crumbly dough begins to form.
  • Knead until smooth and slightly tacky to the touch. Try not to overwork the dough, only knead till the dough is the right consistency. If the crumbles are too dry to form a smooth dough, add water slowly, 1 teaspoon at a time, using your hands to knead the liquid into the dough. Knead and add liquid until the dough is smooth and slightly tacky to the touch (not sticky), with a consistency that is right for rolling out. It can easily go from the right consistency to too wet/sticky, so add water very slowly. If the dough seems too wet, knead in a little flour till it reaches the right texture.
  • Lightly flour a smooth, clean surface. Use a rolling pin to roll the dough out to 1/4 inch thick. Scrape the dough up with a pastry scraper, lightly reflour the surface, and flip the dough over. Continue rolling the dough out very thin (less than 1/8 of an inch thick). The thinner you roll the dough, the more delicate and crisp the cookies will turn out-- just make sure that the dough is still thick enough to hold the filling and its shape! If you prefer a thicker, more doughy texture to your cookies (less delicate), keep the dough closer to 1/4 inch thick. Lightly flour the rolling pin occasionally to prevent sticking, if you need to.
  • Use a 3-inch cookie cutter (not smaller) or the 3-inch rim of a glass to cut circles out of the dough, cutting as many as you can from the dough.
  • Gather the scraps and roll them out again. Cut circles. Repeat process again if needed until you've cut as many circles as you can from the dough. You should end up with around 35 circles.
  • Place a teaspoon of filling (whichever filling you choose) into the center of each circle. Do not use more than a teaspoon of filling, or you run the risk of your hamantaschen opening and filling spilling out during baking. Cover unused circles with a lightly damp towel to prevent them from drying out while you are filling.
  • Assemble the hamantaschen in three steps. First, grasp the left side of the circle and fold it towards the center to make a flap that covers the left third of the circle.
  • Grasp the right side of the circle and fold it towards the center, overlapping the upper part of the left side flap to create a triangular tip at the top of the circle. A small triangle of filling should still be visible in the center.
  • Grasp the bottom part of the circle and fold it upward to create a third flap and complete the triangle. When you fold this flap up, be sure to tuck the left side of this new flap underneath the left side of the triangle, while letting the right side of this new flap overlap the right side of the triangle. This way, each side of your triangle has a corner that folds over and a corner that folds under-- it creates a "pinwheel" effect. This method if folding is not only pretty-- it will help to keep the cookies from opening while they bake.
  • Pinch each corner of the triangle gently but firmly to secure the shape.
  • Repeat this process for the remaining circles.
  • When all of your hamantaschen have been filled, place them on a lightly greased baking sheet, evenly spaced. You can fit about 20 on one sheet... they don't need to be very spaced out because they shouldn't expand much during baking.
  • Place them in the oven and let them bake at 350 degrees F for 20-25 minutes, till the cookies are cooked through and lightly golden.
  • Cool the cookies on a wire rack. Store them in a tightly sealed plastic bag or Tupperware.

Comments (140)Post a Comment

    1. Bev on my website the word dairy refers to recipes without butter, milk, and other dairy products. Eggs are considered neutral in kosher law, neither meat nor dairy. If you are looking for egg-free and dairy-free recipes, I have a vegan category here for recipes that contain neither dairy nor eggs (or have easy marked modifications to make them vegan): link to theshiksa.com

  1. Tori no I wasn’t looking for vegan but thanks. I never kept kosher so don’t know the rules. My Rante in Detroit did, but I was a kid then so didn’t pay attention. I learn something new every day.So glad I came upon ypur website

    1. You’re welcome Bev! I don’t keep kosher, but all of the recipes on The Shiksa in the Kitchen are kosher out of respect for my Jewish kosher readers. My other site The History Kitchen is not a kosher site, though, so you can enjoy both!

  2. Oh my goodness. I just tried this with flax instead of eggs, and it was SO GOOD! I made them for a Purim party, but I should probably make another batch, since I just ate a few too many…

  3. I have used the same recipe for years. I was in the mood for a change.I just made this one, was a winner.Thanks for sharing!

  4. The fold over corners worked well.
    3.5″ circles baked in 13 min 350F convect.
    I’d up the salt to 1/2 t fine sea salt.
    2 ‘extra large’ eggs with 4.5 c sifted flour was perfect consistency. No water needed.
    I like your writing style. :)

    1. Yikes I just realized I mistyped.
      I doubled the recipe.
      1 t fine sea salt
      4 extra large eggs + 4.5 c flour measured after sifting.
      I’m trying the butter recipe tonight

    1. Hi Natalie– I’ve never frozen this dough, so I can’t give you an answer. Sorry! Maybe another reader has tried it and will let us know.

  5. Made my first Hamantaschen tonight. I made poppy seed and cherry. Glad I decided to go with the dairy free option for the dough. Rolling out the dough to the best thickness, and shaping each cookie around the filling took some practice. A few actually look almost perfect! They are soooo tasty!
    Thank you for the detailed recipe, hints and tips

  6. Hi,
    Wow, they look absolutely amazing, I’m gonna try to make them! It’s gonna be my first Hamantaschen so cross your fingers! :)

  7. We made the apricot and poppy (mohn) fillings and both came out great! Your directions are super and the photos help a lot. Loved that your baking sheet has “burnt” corners, just like ours!

  8. I’m glad to see other people don’t have perfect baking sjeets either! Sounds like I need to try these too. :-)

  9. THANK YOU!! Thank you, thank you…I volunteered to bake these for our shul party and suddenly remembered I couldn’t do my usual butter cookie crust – and the oil dough recipes that I tried both bombed! I was at my wits end to get these done. I googled “easy to handle hamantaschen dough” and yours was the first link to pop up. It surely is easy to work with, and while mine aren’t nearly as pretty as yours, my guinea pig – I mean daughter – thought they tasted fantastic so I will definitely keep you bookmarked.

    1. Hi Susann, I have never tried it with whole wheat flour. I think it might turn out kind of dry and the texture won’t be great, but it might work. If you do try it will you please let us know how it goes?

  10. I tried making these last night but I put it in the processor. It didn’t work out. Do you think I over mixed it??
    Maybe I should try again by hand.

  11. Hey Tori!
    I’ve also used more flour than written, it was really sticky without.
    The jam spilled out a little bit, so they’re not gonna win any beauty pageant, but they taste delicious :)
    Coming from a non-Jewish family, a conversion process ahead, Ive really never ever seen, how these cookies are made, or tyred to make them.
    This is a huge success for me, thank you!!
    :)

    1. Great to hear that Sara! RE: flour that’s why I say to add till it feels right. It’s really tough to give a precise measurement for this kind of dough. I too use more or less depending on the day! :)

    1. Hi Leah– I’ve never tried it that way, I tend to like flakier crusts for my pies, but it would probably work. I can’t see any reason why it wouldn’t, but then again I haven’t tested it that way so no promises!

  12. Hi – can the dairy-free dough be made ahead of time and refrigerated until ready to use? Would dough need to come back to room temperature before rolling it out? Thanks!

  13. Thanks a lot for the recipe! I’m from Prague and non-jewish, but I love exploring different cultures. I’ve just baked hamantaschen and they’re gratulace! (they don’t look so perfect as yours but it was my first time so I’m totally satisfied ;-))

  14. I’m horribly disappointed – I guess more with myself than with the recipe since all the reviews here are so good :(( i made the dough following the recipe exactly but the result was quite thin liquid dough like for donuts… Definitely not something you can cut with a cookie cutter.. I assumed that my measuring cup was smaller than yours (although I use standard 200ml glass) and added flour to get the consistency you described. Made my hamantaschen with came out BEAUTIFUL and very delicate looking! But after baking the dough was a disappointment.. Very hard and a bit on too sweet a side. I want to try to get this right and am going to make another go. Any idea what I might have done wrong..?

    1. Hi Natalia, I’m sorry to hear that. If the dough felt too sweet, that is probably a personal preference for you, you can certainly cut down on the sugar next time (I find this dough only mildly sweet). The dough shouldn’t bake up too hard, perhaps you overbaked it? You might prefer the buttery hamantaschen dough recipe which bakes up slightly more tender.

  15. These were so easy as you said! I was impressed for my first time making them as sometimes dough and I are not on good terms. Also I was out of white flour as we are switching to some alternative flours and sugars due to some medical reasons and reactions so I ended up using about half and half whole wheat and whole einkorn, and substituting the sugar for coconut sugar and I was skeptical on the turn out, but they worked!

    1. Hi Melissa, I don’t recommend subbing juice for the zest here, it won’t give the same flavor to the dough. You can omit the zest but it will be missing a little extra something special. You can, however, sub orange juice for the extra liquid added to the dough (if you end up needing to add any).

  16. Thank you, Tori.
    This is the first time I made hamantaschen and have had each one stay perfectly closed!
    They look beautiful and taste delicious.

    I used a 3.25 inch glass as my cookie cutter. The first ones I put in exactly 1 tsp filling. For the latter ones, I put in more filling, and they still all stayed shut. I would recommend more filling than one tsp., if it’s a thick filling. It makes the finished product look more generous.

  17. Reporting in from my experiment with a somewhat more healthful version, using whole wheat flour and honey instead of white flour and sugar:
    I substituted 1/2 c. honey for the sugar (on the assumption that honey is more intensely sweet than sugar on a spoon-for-spoon basis), and increased the flour to 2 1/2 c. whole wheat (because the dough was too sticky given the fact that honey is liquid and sugar is not). The results were stupendous!!! I should have rolled the dough out thinner than I did, but the Oznei Haman still came out super flavorful. My filling consisted of dietetic blueberry jam, some crushed walnuts and almonds slivers, and a goodly dusting of cinnamon (my working axiom is that *everything* tastes better with cinnamon). I rolled out the dough and cut the circles and my 6-year-old granddaughter filled and folded the Hammentaschen according to your directions. We had ourselves a truly freilicheh Purim. Thank you so so much!!!

  18. I finally made hamentaschen that didn’t fall apart! Great recipe. Made the apricot and prune fillings, and they are so tasty. Just found your website while looking for a hamentaschen recipe for Purim – chag sameach! Loving it!

  19. Hi Tori, lovely recipe! Thank you! I tried a different recipe yesterday from a Dutch website. But they weren’t nice! Thiese ones are divine! This weekend I only learned of Hamentaschen and Purim. Happy Purim!

  20. I made these today and this is exactly the recipe I’ve been looking for (I like hamantaschen that are hard as opposed to crumbly). I made the apricot filling too. Thank you so much!

    1. You’re welcome Susanna! Let’s use the term “crisp” instead of “hard,” just so people don’t get the wrong idea… though I’d say the texture is actually somewhere between soft and crisp.

  21. I made hamantaschen yesterday and this morning. taken from 2 different recipes. very dry. tried different ways. still very dry. could you tell me what I am doing wrong. liked the cream cheese filling.

    1. Hi Beth– I’m not sure what you’re doing wrong, because I don’t know what recipes you used. When you say taken from two different recipes, did you combine two recipes? Were they from my site? If they weren’t my recipes it will be difficult to troubleshoot.

  22. Love your blog. Making your hamantaschen now. Hoping they do not unfold! Apricot lekvar is cooling. The ladies at my church are studying the book of Esther and I plan to make the hamantaschen to take this week. We will have a little belated Purim celebration of our own. Your fillings are like those of my Hungarian ancestry for kifli cookies. so glad I found you when I searched for Hamantaschen recipes!

  23. Thanks for the recipes and advice! I made two batches of this last weekend. The first had 1/2 white sugar and 1/2 brown sugar (because that was all the white I had) and in the second I omitted sugar entirely. I found that the first batch was more moist/less prone to drying out than the second batch. I thought the brown sugar may have helped the recipe, so thought I’d share. What do you think?

    1. Hi Nina– interesting! Did you notice a difference in texture? Brown sugar sometimes changes the texture of baked goods and makes them more chewy. I’ve never omitted the sugar entirely from the cookie, so it may have made the second batch drier. Of course, you can always store this cookie with a piece of bread or a small slice of apple in a sealed Tupperware container to keep it softer and more moist.

  24. I’m vegan and this is the first time I made hamantaschens. They turned out amazing!
    I tried this recipe, and instead of the two eggs I used 2 tablespoons of cornstarch + 5 tablespoons water. They were crispy straight out of the oven but softened when sealed in a conatiner. I liked them both ways!
    The recipe worked perfect for me, I didn’t have to add any extra water or flour, the dough was easy to handle and folding the hamantaschens was actually fun. Mine yielded about 26, I think the glass I used to cut the circles was a bit larger than 3 in.

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