Get ready to indulge in a delightful twist on a classic Jewish treat! These Vegan Chocolate Filled Hamantaschen are not just your average cookies; they are a celebration of flavor and creativity that will leave your taste buds dancing. Perfect for Purim or any occasion, these delectable pastries boast a rich, chocolatey center enveloped in a tender, flaky dough that’s completely plant-based. Whether you're a seasoned baker or a curious novice, this recipe will guide you through every step to create 24 irresistible cookies that are sure to impress. So, roll up your sleeves and prepare for a baking adventure that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Jewish
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup coconut oil, solid
- 1/2 cup sugar
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate chips
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, cream together the solid coconut oil and sugar until smooth and well combined, using an electric mixer or whisk.
- Add vanilla extract and almond milk to the oil-sugar mixture, mixing until fully incorporated.
- In a separate bowl, sift together the all-purpose flour and salt to ensure no lumps remain.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft, consistent dough forms. If the dough feels too sticky, refrigerate for 15-20 minutes.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the dough to approximately 1/8 inch thickness using a rolling pin.
- Using a 3-inch round cookie cutter, cut circles from the rolled dough. Gather and re-roll scraps to maximize cookie yield.
- Place a few vegan chocolate chips in the center of each dough circle.
- Fold the edges of each circle to create a triangular shape, pinching corners firmly to seal the filling inside.
- Arrange the shaped hamantaschen on prepared baking sheets, leaving about 1 inch of space between cookies.
- Bake for 18-20 minutes, or until edges are lightly golden brown.
- Remove from oven and let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving for additional sweetness.
Tips
- Chill the Dough: If your dough feels sticky while rolling, don’t hesitate to pop it in the fridge for 15-20 minutes. This will make it easier to handle and shape.
- Use Quality Ingredients: Since this recipe relies on a few key components, using high-quality vegan chocolate chips and pure vanilla extract will enhance the overall flavor of your cookies.
- Seal Well: Make sure to pinch the corners of the hamantaschen securely to prevent any chocolate from leaking out during baking.
- Experiment with Fillings: While vegan chocolate chips are delicious, feel free to get creative! Try using fruit preserves, nut butter, or even a mix of different fillings for a unique twist.
- Watch the Baking Time: Keep an eye on your cookies as they bake. Ovens can vary, so check them a minute or two before the recommended time to ensure they don’t over-bake.
- Dust with Powdered Sugar: For an extra touch of sweetness and presentation, dust your cooled cookies with powdered sugar before serving.
- Storage: These cookies can be stored in an airtight container at room temperature for up to a week. They also freeze well, so you can enjoy them later!
Nutrition Facts
Calories: 130kcal
Carbohydrates: 15g
Protein: 1g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 0mg
