This Pumpkin, Raspberry, and Gooey Marshmallow Hamantaschen Cookie Recipe is from the Jewish Food Hero cookbook: Beyond Chopped Liver: 59 Jewish Recipes Get a Vegan Health Makeover
Vegan cookie, and I am no longer exclusively Vegan
In June 2021, I stopped eating exclusively vegan after over 20 years. I was not feeling physically well, and my dietary pattern was creating some mental and emotional unease for me too. You can read about that in the below two posts. With all that said, I still eat lots of plant based foods and vegan desserts like this Pumpkin, Raspberry, and Gooey Marshmallow Hamantaschen Cookie Recipe. The wonderful aspect of the cookie is the lower-fat cookie dough recipe and the complex flavors in the filling. Plus its pareve, so you can eat this cookie with meat or dairy.
Traditional Hamantaschen Cookies
Hamantaschen cookies are folded in a triangle to form a pouch around a filling. The dough is made with butter, sugar, vanilla and eggs. The filling can be poppy seed, jam and other creative sweet and savory options. This buttery, sweet cookie is traditionally served for the Jewish holiday of Purim, as a reference to the villain Haman.
More about this Hamantaschen Cookie Recipe
This vegan Hamantaschen offers a reduced fat vegan cookie dough for a favorite Jewish cookie. The fillings can make these cookies a bit one note and boring. So taking my cue from more complex tastes and sensations, I included savory pumpkin, sweet fruity dollops of raspberry jam and vanilla gooey baked marshmallow. A note on the marshmallow: make sure to choose a vegan marshmallow brand that melts well. If they can make vegan rice crispy treats, they will work for our hamantaschen. A pecan baked on top of the marshmallow adds crunch. This cookie is fun to make and eat, and of course it is delicious.
Variations for This Hamantaschen Cookie Recipe
- Fruity: try using a variety of jams such as fig, strawberry or apricot.
- Choc-nut: place chopped nuts and vegan chocolate chips in the centre or use this superfood spread
- Wild card: use the vegan cookie dough to make any type of hamantaschen you want. This dough is versatile and fail-proof.
- If you do not want to make this cookie vegan, you can replace the arrowroot powder with 1 egg in the dough.
A More Traditional Hamantashen Filling
This Pumpkin, Raspberry, and Gooey Marshmallow Hamantaschen Cookie recipe has a non-traditional hamantaschen filling. If you prefer a traditional poppy seed filling, Yael’s Vegan Hamantaschen Recipe is a good one to use.
For Gluten Free
This Pumpkin, Raspberry, and Gooey Marshmallow Hamantaschen Cookie Recipe can be made using a high quality gluten free baking mix . If you are looking for a gluten free recipe, Marlene’s Gluten Free Hamantaschen recipe is a good recipe to use for Purim.
This vegan Hamantaschen offers a reduced fat vegan cookie dough for a favorite Jewish cookie. I included savory pumpkin, sweet fruity dollops of raspberry jam and vanilla gooey baked marshmallow.
½ small sugar pumpkin (to make homemade pumpkin puree)
½ teaspoon salt
½ cup (120 ml) virgin canola or sunflower oil
3 tablespoons unsweetened oat milk
¼ cup (60 ml) orange juice
1 teaspoon fresh orange zest
½ cup (100 g) organic cane sugar
1 teaspoon vanilla extract
3 tablespoons arrowroot or potato flour
2 ¼ cups (270 g) all-purpose flour (or gluten-free baking mix)
1 teaspoon aluminum-free baking powder
¼ teaspoon sea salt
4 tablespoons good quality raspberry jam
1 oz. (30 g) vegan marshmallows
¼ cup (30 g) chopped almonds, pecans or hazelnuts
With a sharp knife, cut half of the sugar pumpkin and bake face down on a lined baking sheet with parchment paper. Bake face down in preheated oven at 400 F (190 C) for about 40 minutes.
When the pumpkin is done, let it cool for 10 minutes, then scoop out flesh and mush it with a potato masher, or with the help of a hand held blender, or just with regular fork.
Season the pumpkin puree with ½ teaspoon salt and stir well and set aside.
Add oil, oat milk, orange juice and zest, sugar, and vanilla to a bowl and stir to combine.
Add in dry ingredients: potato starch, all purpose flour, baking powder and salt.
Stir until a soft dough forms, transfer to a working surface and knead for 5 minutes.
Make the cookies right away.
Roll out batches of the dough ¼ inch thickness between two pieces of parchment paper. Cut circles with a round cookie cutter or the top of a round glass.
Place a teaspoon of pumpkin puree at the center of each circle. Gently pinch the edges to form a triangle shape that forms a pouch around the filling.
Really pinch the three corners to create the classic Hamantaschen shape.
Add a dollop of raspberry jam and then ½ of a marshmallow on top
Place on a lined cookie sheet and bake in a preheated oven at 350 degrees F (180 C) for 12-18 minutes, or until golden brown and cooked through.
Optional: after 10 minutes, put the chopped almonds or hazelnuts on top to toast just a bit but not burn
Optional: Dust with a little icing sugar for presentation.
Keywords: Hamentaschen Cookie Recipe