3 Reviews

Delicious! I always wanted to make hamantaschen but abandoned the idea after going gluten free. Now finally I couldn't try the real thing, but these were excellent cookies. We don't have Pamela's mixes here in Germany, so I used my own mix for cookies made of millet flour, white rice flour, arrowroot starch and tapioca starch. Also I used rice syrup instead of agave. They turned out quie crispy. As I made them the same way as rbshaw, they didn't look as pretty as they're supposed to, but they were definitely five star tasty! Thanks for posting this! Made for Healthy Choices ABC.

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Mia in Germany March 07, 2010

Excellent! These are so good. I have never had a GF cookie taste so good with such a nice texture. The egg wash helps the cookies to have a litle crisp outer texture. I got lazy and rolled the dough in small balls with my hands squished with my fingers a bit into a circle, made a well and dropped the jam in the well , I didn't do the egg wash they were still really really good but the egg wash made them just a bit better-either way, amazing! I also used and silicone mat on the cookie sheet (walmart, target? inexpensive and cuts out the need for greasing flowering etc ) makes for less burning mistakes with GF cookies-Thank-you so much for posting this I never thought I would ever taste a cookie this good again (w/o cheating!)

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rbshaw February 25, 2008

Hamantaschen are back--woohoo! I had missed these from my pre-GF days. It's true that they aren't quite like the firmer, more crumbly cookies of my youth, but the softer texture is actually really nice. I served these to several of my gluten-eating friends--some Jewish and some not--and they got rave reviews all around. Cooking notes: I was able to make these without any sort of an electric/standing mixer--it wasn't too difficult at all. Also, my generally needed 17-20 minutes to bake.

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Cooking Complex March 06, 2007
Gluten-Free Hamantaschen - Sugar-Free [ Purim Cookies ]