Gluten-free hamantaschen are a cherished Purim tradition that everyone can enjoy. These iconic triangular cookies are filled with sweet fillings such as prune butter, poppy seed filling, fruit preserves, chocolate spread, or even homemade jams. While traditional hamantaschen are made with wheat flour, this gluten-free version captures the same tender texture, buttery flavor, and beautiful appearance without compromising on taste.
Purim is one of the most joyful holidays in the Jewish calendar, and hamantaschen are often the centerpiece of the celebration. Their distinctive three-cornered shape is said to symbolize Haman’s hat from the Purim story. Whether you grew up baking these cookies with family or are making them for the first time, this recipe provides two excellent gluten-free dough options that are easy to work with and produce delicious results.
The first dough option features a carefully balanced blend of gluten-free flours combined with fresh orange zest and orange juice for a bright citrus flavor that pairs beautifully with traditional fillings. The second option is a classic buttery dough made with gluten-free all-purpose flour, creating a rich cookie that complements virtually any filling.
These gluten-free Purim cookies are perfect for holiday gatherings, cookie exchanges, dessert platters, gift boxes, and family celebrations. Their beautiful shape and colorful fillings make them as visually appealing as they are delicious.
Prep Time
30 minutes
Chill Time
1 hour to overnight
Bake Time
12 to 17 minutes
Total Time
Approximately 2 hours to overnight
Yield
24 to 36 hamantaschen
Option 1: Gluten-Free Citrus Hamantaschen Dough
1½ cups superfine brown rice flour
1 cup potato starch
1 cup tapioca starch
¾ cup oat flour
¼ cup sweet rice flour
2 teaspoons baking powder
2 teaspoons xanthan gum
½ teaspoon salt
3 large eggs
1 cup granulated sugar
½ cup oil
1 stick butter, softened
2 tablespoons orange juice
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract
Filling for Option 1
1 jar prune butter or poppy seed pastry filling
½ teaspoon cinnamon, or more to taste
1 teaspoon orange zest
Option 2: Classic Gluten-Free Butter Hamantaschen Dough
2 sticks butter, softened
1½ cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3¼ cups gluten-free all-purpose flour
Jam, preserves, prune butter, poppy seed filling, chocolate spread, or filling of choice
Option 1: Gluten-Free Citrus Hamantaschen
In a large mixing bowl, whisk together the brown rice flour, potato starch, tapioca starch, oat flour, sweet rice flour, baking powder, xanthan gum, and salt. Mixing the dry ingredients thoroughly helps distribute the xanthan gum evenly throughout the dough.
Using a stand mixer or hand mixer, beat the eggs on high speed for about 1 minute until they become thick and slightly frothy.
Add the sugar and continue mixing for another minute until the mixture becomes lighter in color.
Add the oil, softened butter, orange juice, orange zest, and vanilla extract. Continue mixing until the ingredients are fully combined and smooth.
Gradually add the flour mixture to the wet ingredients. Mix slowly until a soft dough forms. The dough will remain somewhat sticky and softer than traditional wheat-based cookie dough.
Transfer the dough onto plastic wrap or waxed paper and wrap tightly. Refrigerate overnight. This step is highly recommended because it significantly improves the dough’s texture and handling properties.
When ready to bake, preheat the oven to 350°F.
Line two baking sheets with parchment paper.
Prepare the filling by combining the prune butter or poppy seed filling with the cinnamon and orange zest. Stir until well blended.
Remove one-quarter of the dough from the refrigerator. Keep the remaining dough chilled to prevent it from becoming too soft.
Place the dough between two sheets of parchment paper and roll it out to approximately ⅛ to ¼ inch thickness.
Using a 3-inch round cookie cutter or drinking glass, cut circles from the dough.
Carefully transfer each circle to the prepared baking sheet.
Place approximately 1 teaspoon of filling in the center of each circle. Avoid overfilling, which can make the cookies difficult to seal.
To shape the hamantaschen, fold one side of the circle upward. Fold the second side toward the center and overlap slightly. Fold the third side upward to create the traditional triangular shape. Pinch all three corners firmly.
Leave a small opening in the center so the filling remains visible.
Bake for 12 to 17 minutes or until the edges are lightly golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Option 2: Classic Gluten-Free Butter Hamantaschen
In the bowl of a stand mixer, cream the softened butter and sugar together on high speed for 2 to 3 minutes until light and fluffy.
Add the eggs one at a time, mixing thoroughly after each addition.
Mix in the vanilla extract.
In a separate bowl, whisk together the baking powder, baking soda, salt, and gluten-free all-purpose flour.
Reduce the mixer speed to low and gradually add the dry ingredients to the butter mixture.
Mix until a soft dough forms. The dough should be smooth and easy to handle.
Divide the dough into four equal portions.
Shape each portion into a ball and wrap individually in plastic wrap.
Refrigerate for at least 1 hour.
Preheat the oven to 350°F and line baking sheets with parchment paper.
Remove one dough ball from the refrigerator and place it between two sheets of parchment paper.
Roll the dough to approximately ¼ inch thickness.
Use a 2-inch round cookie cutter to cut circles.
Place about ¼ teaspoon of filling in the center of each dough circle.
Fold the edges toward the center to create a triangle and pinch the corners securely.
Arrange the cookies on the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for approximately 15 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for several minutes before transferring to a cooling rack.
Traditional Hamantaschen Fillings
One of the most enjoyable aspects of making hamantaschen is experimenting with different fillings. Traditional fillings have been passed down through generations and continue to be favorites during Purim celebrations.
Poppy seed filling is perhaps the most classic option and provides a rich, slightly nutty flavor.
Prune butter creates a naturally sweet filling with deep caramel-like notes and pairs beautifully with the citrus dough.
Apricot preserves offer a bright fruity flavor that balances the richness of the cookie.
Raspberry jam provides a vibrant color and sweet-tart taste.
Fig preserves create a sophisticated filling with a subtle honey-like sweetness.
Cherry preserves add a beautiful jewel-toned center and a delicious fruity flavor.
Chocolate spread offers a modern twist that children and adults alike often enjoy.
Tips for Perfect Gluten-Free Hamantaschen
Always chill the dough before rolling. Cold dough is easier to handle and less likely to tear.
Use parchment paper above and below the dough while rolling to prevent sticking.
Do not overfill the cookies. Excess filling can leak during baking and cause the cookies to open.
Pinch the corners firmly and consider pinching them a second time just before baking.
If the dough becomes warm while working, return it to the refrigerator for 10 to 15 minutes.
Rotate baking sheets halfway through baking to encourage even browning.
Allow the cookies to cool completely before storing.
Storage Instructions
Store cooled hamantaschen in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate for up to one week.
These cookies also freeze exceptionally well. Place cooled cookies in a freezer-safe container with parchment paper between layers and freeze for up to 3 months.
When ready to serve, thaw at room temperature for about 30 minutes.
The overnight chill for Option 1 significantly improves texture and flavor.
If your filling seems too thin, refrigerate it before assembling the cookies.
Different gluten-free flour brands absorb moisture differently. If the dough seems excessively sticky, knead in a small amount of brown rice flour.
For a festive presentation, use multiple fillings and arrange the finished cookies on a serving platter so guests can enjoy a variety of flavors.
These gluten-free hamantaschen are a wonderful way to celebrate Purim while sharing a delicious homemade treat with family and friends. Their tender texture, beautiful shape, and flavorful fillings make them a holiday favorite that everyone will look forward to year after year.
What Makes These Gluten-Free Hamantaschen Special?
Many gluten-free cookie recipes can be crumbly or difficult to shape, but these recipes are designed to create a dough that is both tender and workable. The combination of starches and gluten-free flours helps produce a cookie that holds its shape while remaining soft and flavorful.
The citrus dough option develops exceptional flavor during its overnight rest in the refrigerator. As the dough chills, the flours hydrate fully, creating a smoother texture that is easier to roll and shape.
The classic butter dough option is ideal for bakers who prefer a simpler ingredient list while still achieving beautiful results. It creates a rich cookie with crisp edges and a soft center that pairs wonderfully with both traditional and modern fillings.
Both recipes are excellent make-ahead options, allowing you to prepare the dough in advance and bake when convenient.
