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gluten free hamantaschen recipe season always sneaks up on me. One minute I am planning dinner, and the next I remember Purim is coming and I promised I would bring cookies. If you have ever tried making hamantaschen with gluten free dough, you know the tiny triangle can turn into a cracking, leaking mess fast. The good news is you can absolutely make tender, tasty hamantaschen without stress. I am sharing the version I make every year, plus the little tricks that keep the corners sealed and the centers full of jam. 
A Little about Purim and Hamantaschen
Purim is one of those holidays that feels like a party in the best way. There are costumes, noise makers, and lots of food shared with friends and neighbors. Hamantaschen are the classic cookie for it, usually shaped like a triangle with a sweet filling inside.
If you did not grow up with them, think of them as a cross between a buttery cookie and a mini hand pie, just smaller and cuter. The filling can be jam, poppyseed, chocolate, dates, you name it. I like the ones that have a soft bite with a lightly crisp edge, and that is exactly what this gluten free hamantaschen recipe aims for.
Also, quick side note: if you are on a gluten free baking kick around the holidays, you might like this round up of delicious gluten free Christmas cookie recipes. I pull ideas from it all the time when I need something festive and easy.
What hamantaschen should taste like
A good hamantasch should be:
- Buttery and lightly sweet, not bland
- Sturdy enough to hold filling without cracking
- Not dry, even the next day
- Filled with something you actually want to eat by the spoonful
When you go gluten free, dryness and cracking are the big enemies. That is why this dough uses a gentle mix of gluten free flour, a little moisture from egg, and enough fat to keep it tender.
How to Spell Hamantaschen, Hamentashen or Hamentaschen?
Honestly, I have seen all of them on recipe cards and bakery labels. The spelling changes depending on family, region, and whether the word came through Yiddish or Hebrew in your home. The most common spelling you will see in cookbooks is hamantaschen, but hamentashen shows up a lot too, especially in the U.S.
If you are googling, try a couple spellings if you are not finding what you want. And if you are bringing a plate to a party, nobody is going to quiz you on spelling. They are going to grab the one with the best filling.
If you are new to gluten free baking in general and want more basics, I also like having a solid flour guide in my back pocket. This is a helpful one to browse: delicious gluten free flour recipes you will love to bake. It can save you from buying five random bags you never use again.
Reasons for Choosing Specific Fillings
Here is the thing about fillings: they are not just about flavor. They decide whether your cookies stay closed. Super runny jam will bubble out and glue itself to your pan. Thick fillings behave better, especially with gluten free dough.
My go to is a thick jam, usually apricot or raspberry. If I am feeling extra, I mix jam with a little almond flour to thicken it up. Another favorite is chocolate spread with a pinch of salt. And when I want something different, I go with a date filling that tastes like a chewy caramel.
This is also where you can match the vibe of your whole dessert table. If you are doing a full spread, something creamy on the side is fun, like this easy gluten free cheesecake recipe for another no fuss option.
Filling ideas that work well
- Apricot jam (classic and not too sweet)
- Raspberry jam (tart and bright)
- Thick prune butter or lekvar
- Date and orange paste (my favorite for something cozy)
- Chocolate hazelnut spread with a tiny sprinkle of salt
One quick tip: keep the filling amount small. About 1 teaspoon is plenty. More than that and you are begging it to leak.
“I tried your gluten free hamantaschen recipe last Purim and they actually stayed closed. My kids ate six each and asked if we can make them again next weekend.”
Recipe Tips
This is the part that saves the day. Gluten free hamantaschen can be a little more delicate, so the method matters just as much as the ingredients. Below is the exact approach I use.
Ingredients and what you will need
- 2 cups gluten free all purpose flour with xanthan gum (spooned and leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup butter or dairy free buttery sticks, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk or dairy free milk, as needed
- 1/2 cup thick jam or filling of choice
You will also want parchment paper, a rolling pin, and a round cookie cutter (a drinking glass works too).
Directions (my low stress method)
1) Mix the dry ingredients in a bowl: flour, baking powder, salt.
2) In another bowl, cream butter and sugar until smooth. Add egg and vanilla and mix again.
3) Add dry ingredients to wet and mix until a soft dough forms. If it looks crumbly, add 1 tablespoon milk and mix. Only add the second tablespoon if you really need it.
4) Chill the dough for 30 to 45 minutes. This step makes shaping so much easier.
5) Preheat oven to 350 F. Line a baking sheet with parchment.
6) Roll dough between two sheets of parchment to about 1/4 inch thick. Cut circles about 3 inches wide.
7) Put 1 teaspoon filling in the center. Fold into a triangle: lift left side, lift right side, then bring up the bottom. Pinch corners firmly. I like to pinch, then pinch again.
8) Chill the shaped cookies on the tray for 10 minutes if your kitchen is warm.
9) Bake 10 to 13 minutes, until the edges look lightly golden. Let them cool on the tray for 5 minutes before moving.
The little tricks that prevent leaks
- Chill the dough so it is not sticky and fragile
- Use thick filling, and do not overfill
- Pinch firmly, then pinch again after you set it down
- If your circles crack when folding, let the dough sit 2 minutes to soften slightly, then try again
If you love baking projects and want another dough win, I have also made this delicious gluten free bread maker recipe when I need something dependable for weekends.
One more cozy pairing suggestion: serve these cookies with coffee and something creamy like creamy and simple gluten free mac and cheese earlier in the day if you are hosting. Not traditional, but people love a comfort meal before dessert.
Storage and Making in Advance
Hamantaschen are a great make ahead cookie, which is good because holidays are already busy enough.
Here is how I do it:
- Room temperature: Store in a container with a tight lid for 3 to 4 days. Add a piece of parchment between layers so they do not stick.
- Fridge: You can refrigerate them, but they may firm up. Let them sit on the counter 15 minutes before eating.
- Freezer: Freeze baked cookies in a freezer bag for up to 2 months. Thaw at room temp.
- Make dough ahead: You can keep dough wrapped in the fridge for up to 2 days. Let it sit out a bit before rolling so it does not crack.
If you are building a whole dessert plan for the week, I love making something super quick alongside these, like this 5 minute gluten free tiramisu. It makes you look way more organized than you actually are.
Common Questions
Why did my hamantaschen open in the oven?
Usually it is too much filling, the dough was too warm, or the corners were not pinched firmly enough. Try chilling the shaped cookies for 10 minutes before baking.
What gluten free flour blend should I use?
Use an all purpose gluten free blend that includes xanthan gum. If yours does not, add about 1/2 teaspoon xanthan gum to this batch for better hold.
Can I make this dairy free?
Yes. Swap the butter for dairy free buttery sticks and use a non dairy milk if you need to loosen the dough.
Can I use homemade filling?
Totally. Just keep it thick. If it is loose, simmer it down a bit or stir in a spoonful of almond flour to help it stay put.
How do I keep the dough from cracking when I fold it?
Cracking usually means it is too cold or a bit dry. Let it sit for a minute or two after rolling, and if needed, knead in a tiny splash of milk.
A sweet little sign you should bake these soon
If you have been wanting a gluten free hamantaschen recipe that feels doable, this is the one I would tell a friend to start with. Keep your filling thick, chill the dough, and do not be shy with that second pinch on the corners. For more inspiration, you can also check out Gluten Free Hamantaschen for Purim – The Little Ferraro Kitchen and this beautiful flavor twist from Gluten Free Hamantaschen Cookies with Orange and Date Filling. Now grab your jam, clear a little counter space, and make a batch. You will be so happy when you pull those golden triangles out of the oven and they actually stay sealed.
Gluten Free Hamantaschen
Ingredients
For the Dough
- 2 cups gluten free all purpose flour with xanthan gum spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup butter or dairy free buttery sticks softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk or dairy free milk as needed
For the Filling
- 1/2 cup thick jam or filling of choice examples include apricot, raspberry, or chocolate spread
Instructions
Preparation
- Mix the dry ingredients in a bowl: flour, baking powder, salt.
- In another bowl, cream butter and sugar until smooth. Add egg and vanilla and mix again.
- Add dry ingredients to wet and mix until a soft dough forms. If it looks crumbly, add 1 tablespoon milk and mix. Only add the second tablespoon if you really need it.
- Chill the dough for 30 to 45 minutes.
Baking
- Preheat oven to 350 F. Line a baking sheet with parchment.
- Roll dough between two sheets of parchment to about 1/4 inch thick. Cut circles about 3 inches wide.
- Put 1 teaspoon filling in the center. Fold into a triangle: lift left side, lift right side, then bring up the bottom. Pinch corners firmly.
- Chill the shaped cookies on the tray for 10 minutes if your kitchen is warm.
- Bake for 10 to 13 minutes, until the edges look lightly golden. Let them cool on the tray for 5 minutes before moving.
