Filled with chocolate almond butter!
2 c AP flour
optional: 1/2 tsp cinnamon
1/4 tsp kosher salt
2/3 c coconut oil
1/2 c granulated sugar
2 tbsp maple syrup
1 tbsp vanilla extract
1 flax egg*
3 tsp water
Filling of choice (I used chocolate almond butter!)
Preheat your oven to 350 °F and line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cinnamon (if adding), and salt.
In a separate smaller bowl, cream together the coconut oil and sugar.
Add the maple syrup, vanilla, flax egg, and water to the coconut oil and sugar mixture. Stir until evenly combined.
Add the wet ingredients to the dry and stir until the mixture looks crumbly.
Knead the dough until it comes together. It should be smooth and a bit sticky; if it's too wet or dry, add small amounts of flour or water, respectively, until you achieve the desired result.
Wrap the dough in plastic wrap and place in the fridge for at least 30 minutes.
Remove the dough from the fridge and use the warmth of your hands to help roll it out really thinly (about 1/4 in thick). The dough will be hard and take a while to become more pliable- that is normal!
Use a 2 to 3 in circle cookie cutter** to make as many circles as possible. Re-roll out any leftover dough to cut more circles until you can no longer do so.
Next, add a teaspoon of filling to the center of a circle.
Turn over the right side towards the center to almost cover the filling. Repeat with the bottom side, flipping it upwards. Complete by repeating with the left side of the circle. You should achieve a pinwheel-like triangle with the filling still visible.
Use your fingers to gently pinch the corners of the triangle together. Repeat until all circles have been filled and shaped.
Remember, this is a delicate, vegan dough; it is normal for cracks to form. When rolling out the dough and forming the hamantaschen, use your fingers to smooth any cracks and/or recombine broken dough. If the dough is too soft after being worked for a while, place it in the fridge for a bit to allow it to firm up.
Place the sheets of completed hamantaschen in the fridge for 10-15 minutes. This will help them keep their shape in the oven.
Bake for 15-20 minutes** or until the edges are golden brown.
Allow to cool before enjoying!
*1 flax egg = 1 tbsp ground flaxseed + 3 tbsp water (allow to sit for 5 minutes before using)
**The cookie cutter size used will impact the amount of filling you can add and baking time. For petite hamanstaschen, I suggest using a 2 in round. For larger hamantaschen, I suggest a 4 in round.