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Purim Cookie Recipe

Pumpkin, Raspberry, and Gooey Marshmallow Hamantaschen Cookie Recipe

  • Author: Jewish Food Hero Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 19 minute
  • Yield: 20-30, depending on size
  • Category: Vegan
  • Cuisine: Jewish

Description

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.


Ingredients

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


Instructions

 

  1. 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.

  2. 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. 

  3. Season the pumpkin puree with ½ teaspoon salt and stir well and set aside. 

  4. Add oil, oat milk, orange juice and zest, sugar, and vanilla to a bowl and stir to combine. 

  5. Add in dry ingredients: potato starch, all purpose flour, baking powder and salt. 

  6. Stir until a soft dough forms, transfer to a working surface and knead for 5 minutes.   

  7. Make the cookies right away.

  8. 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.

  9. 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. 

  10. Really pinch the three corners to create the classic Hamantaschen shape.

  11. Add a dollop of raspberry jam and then ½ of a marshmallow on top 

  12. 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. 

  13.  Optional: after 10 minutes, put the chopped almonds or hazelnuts on top to toast just a bit but not burn

  14. Optional: Dust with a little icing sugar for presentation.


Keywords: Hamentaschen Cookie Recipe

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