From The Jewish Food Hero Kitchen: High Protein Brownie Hamantaschen

Hamantaschen cookies are a traditional Purim food. Here is a healthier plant based version that uses just the tiniest amount of oil (here is why I only used a little tiniest bit) and a high protein filling inspired by my last 6 years living in Asia end enjoying Cambodian desserts.

In Cambodia where I live, desserts sometimes include beans and bean purees. I have come to love the taste of beans in sweet desserts. This inspired me to create a bean-based high-protein brownie hamantaschen filling.

Here are the hamantaschen featured on my cat napkins (I think Queen Esther had a Persian cat, don’t you?)

You might find yourself eating the filling by the spoonful so you might want to make a double batch and eat it with toast for breakfast or an afternoon snack.  

High Protein Brownie Hamantaschen
Jewish Food Hero
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Category: desserts

    Tools
  • small bowl
  • whisk
  • medium mixing bowl
  • large mixing bowl
  • wooden spoon or electric mixer
  • plastic wrap
  • parchment paper
  • 3-inch round cookie cutter or you can use the rim of a glass
  • spatula
  • cooking oil
  • baking sheet
  • cooling rack
  • small mesh strainer for sprinkling
  • powdered sugar
  • Food processor or blender
    Ingredients
    For cookies:
  • 2 tablespoons arrowroot flour
  • 3 tablespoons unsweetened low-fat non-dairy
  • milk (or water)
  • 2 1/4 cups all-purpose flour OR gluten-free baking mix (such as Bob’s Red Mill Gluten Free All Purpose Baking Flour)
  • 1 teaspoon aluminum-free baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup virgin coconut oil, softened (check the bottle to make sure it can be heated to 350F)
  • 1/2 cup organic cane sugar
  • 1 teaspoon fresh orange zest
  • 1/4 cup orange juice
  • 1 teaspoon vanilla extract
    For High Protein Brownie Filling
  • 1 ½ cups black beans
  • ¼ cup natural cane sugar
  • 3 Tbsp unsweetened cocoa powder
  • Pinch of salt
  • 1tsp canola oil or coconut oil
    Optional cookie garnish:
  • 1/4 cup powdered sugar

  1. • Preheat the oven to 350 F
  2. In a small bowl:
  3. • Combine the arrowroot flour and the milk. Mix well with a fork or small whisk until smooth.
  4. Prepare the dry mixture:
  5. • In a medium bowl, whisk together the flour baking powder, and salt, and set aside
  6. Prepare the wet mixture:
  7. • In a large bowl, cream the coconut oil and sugar together with the orange zest. You can do so by hand or with an electric mixer.
  8. • Add the arrowroot mixture and mix with a wooden spoon to combine
  9. • Add the juice and extract, and mix until combined Combine the two mixtures to form the dough:
  10. • Add the dry mixture to the wet, and stir to combine. Be careful to not overmix.
  11. • You can work with the dough right away or chill it in the refrigerator for 20 to 30 minutes (but no longer or it will get too firm)
  12. Meanwhile Prepare the high protein brownie filling:
  13. Using a food processor or a blending combine black beans,natural cane sugar, unsweetened cocoa powder, pinch of salt and canola oil or coconut oil and blend well and set aside
  14. Form the cookies and bake:
  15. • Roll out the dough between two sheets of parchment paper, to 1/8-inch thickness (you can do this in two batches if you wish)
  16. • Lightly flour the parchment paper or dough if the dough is sticking
  17. • Use a 3-inch round cookie cutter or the rim of a glass to cut circles from the rolled dough
  18. • Using a spatula, carefully transfer the circles to the baking sheet
  19. • Place a teaspoon of high protein brownie filling in the center of each circle
  20. • Carefully form three sides with the dough and fold them over to create a triangle
  21. • Pinch the corners tightly (like you mean it)
  22. • Repeat with the remaining circles of dough
  23. • Bake for 20 minutes, then remove from the oven
  24. • Cool cookies on a cooling rack
  25. Once completely cooled:
  26. • Garnish with a sprinkling of powdered sugar if desired before serving

; Yield: Makes approximately 30 cookies

Tell me in the comments, what is your favorite Hamantaschen filling?

If you love this recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals

Jewish Food Hero Cookbook // jewishfoodhero.com

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