Shana Tova fellow Jews! Growing up in a non-religious Jewish family, I always allied myself culturally but not religiously to Judaism, celebrating holidays but not actively going to temple (or getting a Bat Mitzvah — terrible call in retrospect). As a result of my lax Jew roots, I got my holidays mixed up. I wanted to make a Jewish themed treat to gift to my friends breaking their fast tomorrow, and instantly I thought of hamantashen. Hamantashen are a family favorite cookie and I have memories of driving all the way to Canter’s in West Hollywood all the way from the Palisades, just to indulge in a freshly baked hamantashen. Unfortunately, I decided to do my research on these cookies post baking and found that it’s actually associated with Purim and NOT Yum Kipour. So here I am with a Jewish cookie for the wrong holiday… Oy vey.
Regardless of my goyish slip, I made a bomb batch of not so normal flavored hamantashen that are vegan, gluten and sugar free. So, Jewish or not, when you are feeling like a little nosh, these vonder-cookies will hit the spot. And if you manage to each just one… well, mazel.
- 2 cups blanched almond flour
- ½ teaspoon Himalayan pink salt
- 2 tablespoons coconut oil oil
- 2 tablespoons light agave nectar
- 1 tablespoon vanilla extract
- 1 tablespoon water
- 5-6 tablespoons Rhubarb Raspberry Jam
Make a light indentation with your forefinger in the center of each circle. Drop ½ teaspoon of jam into the center of each circle. Fold the dough in to create 3 sides; pinch each of the 3 corners to form a triangle shaped cookie.
Bake at 350° for 8 minutes until cookies are golden brown around the edges.