Vegan Hamentashen 6

easy vegan hamentashen

Could I make a traditional holiday dessert out of Aquafaba? I knew that I could, but I did not know they would be this delicious!  My family did not know what our recipe was made of. I purposely do not always tell them what I am making. (Insert evil laugh here.)  Regular hamentashen are not particularly healthy and are definitely not vegan! So, this experiment was meant to make my hamentashen out of healthier ingredients and also make the vegan. Mission accomplished!

Part of the magic of these vegan hamentash are that they use Aquafaba in place of eggs.  If you do not know what aquafaba is, you can visit other recipes I have posted previously including chocolate mousse strawberry ice cream , apple muffins and also  zucchini bread.  Aquafaba is one of my favorite ingredients and I love experimenting with it in recipes.  What is aquafaba? It is the liquid leftover in a can of chickpeas and it is a great vegan substitute for eggs.  Finding an egg replacement that is so easy to use and really mimics an egg white was really an amazing discovery for me.

And hey, this all sounds great, but what are Hamentashen? They are a traditional dessert served on the holiday of Purim.  You can read more about these sweet cookies here.  My recipe is vegan and easy to make in a short amount of time. We stuffed ours with vegan chocolate chips and some with jelly. A few we used both chocolate chips and jelly! Go crazy and make yourself a few of these sweet treats today.

Vegan Hamentashen

Vegan Hamentashen


  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup coconut oil
  • 7 TB Aquafaba
  • 1/2 cup sugar
  • lemon zest
  • fillings: chocolate chips, jelly, poppy or prune fillings


  1. In a medium bowl combine the flour, baking powder and salt.
  2. In a small bowl whisk together the coconut oil (in a liquid state), the Aquafaba, the sugar and the lemon zest.
  3. Slowly stir the liquid into the dry ingredients.
  4. Start working it into a ball. If the mixture is dry, just try adding a bit more Aquafaba at a time.
  5. You should have a nice soft ball of dough. Refrigerate it for at least 2-3 hours, or preferably overnight.
  6. Take your ball of dough out of the fridge and roll it out on your counter with a rolling pin. Make the dough as thin as you can without ripping it. (Ours was about 1/4")
  7. Use a cup and cut circles out of the dough.
  8. Put in just a little bit of filling.
  9. Pinch the dough at 3 corners. Pinch it very tightly or your hamentashen will open up while baking. (Don't worry, the open ones taste just as good as the closed perfect ones)
  10. Bake at 375 for 10-13 minutes.
  11. Let cool before eating, hot jelly or chocolate can burn your tongue!


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