Ingredients
Scale
- For the dough:
- 2 cups all purpose flour
- 1/3 cup sugar
- 1/2 tsp baking powder
- Pinch of salt
- 1/4 cup coconut oil
- 1/4 cup grapeseed oil
- 1/4 cup plus 2 tbsp unsweetened almond milk
- 2 tsp orange blossom water
- For the filling:
- 1 1/2 cups raw walnut halves
- 3 tbsp plus 1 tsp sugar
- 3 tbsp freshly squeezed orange, tangerine or clementine juice 1/3 cup sugar
- 3 tsp orange blossom water
Instructions
- To prepare the dough, combine flour, sugar, baking powder and salt in the food processor. Pulse a few times until combined. Add coconut oil and pulse a few more times. Add grapeseed oil, almond milk and orange blossom water and continue pulsing until the dough comes together.
- Form a disc with the dough, wrap it in plastic wrap and refrigerate for 15 minutes
- In the mean time, prepare the filling. Place walnuts in the food processor and pulse until coarsely ground. Add the rest pf the ingredients and pulse until well combined
- Preheat oven to 350F. Line a large baking sheet with parchment paper
- Once the dough has chilled roll it out on a floured surface. Using a 3½-inch cutter (you can also use a glass rim) cut out as many rounds as possible. Roll out the rest of the dough and repeat the process until there is no dough left (makes about 24)
- Add about 1 teaspoon of filling in the center of each round. Fold up edges to form a triangle. Pinching corners together and leaving an opening in the center
- Arrange the cookies on the lined baking sheet and bake at 350F for 15 minutes
Notes
FOR STEP BY STEP VISUAL INSTRUCTIONS ON HOW TO MAKE THE HAMANTASCHEN YOU CAN CHECK OUT THESE POSTS:
https://mayihavethatrecipe.com/2013/02/19/vegan-savory-spinach-hamantashen/
https://mayihavethatrecipe.com/2014/03/11/vanilla-bean-hamantaschen-cookbook-giveaway/
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: Kosher / Vegan