Total Time
23mins
Prep 15 mins
Cook 8 mins

Gluten Free and Dairy Free Raspberry Hamantaschen http://www.elanaspantry.com/desserts/gluten-free-raspberry-hamantaschen/ Yield will be dependent on the size of your cookies and thickness of your dough. I used a scalloped cookie cutter that was 1 ¾-inches in diameter and rolled my dough to approximately ¼ inch thick; my yield was around 2 dozen little cookies. It was challenging to get an exact yield as my younger son was eating these almost as fast as I baked them.

Ingredients Nutrition

  • 2 cups blanched almond flour
  • 12 teaspoon celtic sea salt
  • 2 tablespoons grapeseed oil
  • 2 tablespoons agave nectar
  • 1 tablespoon vanilla extract
  • 1 tablespoon water
  • some raspberry jam

Directions

  1. In a large bowl, combine almond flour and salt.
  2. In a smaller bowl, combine oil, agave, vanilla and water.
  3. Mix wet ingredients into dry.
  4. Chill dough in refrigerator 1 hour.
  5. Roll out dough between 2 pieces of parchment paper ¼ - ½ inch thick.
  6. Cut dough into circles (size of your choosing).
  7. Make a light indentation with your forefinger in the center of each circle.
  8. Drop ½ teaspoon of raspberry jam into the center of each circle.
  9. Fold the dough in to create 3 sides; pinch each of the 3 corners to form a triangle shaped cookie.
  10. Bake at 350° for 8 minutes until cookies are golden brown around the edges.
  11. Serve.