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