Gluten-Free Hamantaschen - Sugar-Free [ Purim Cookies ] Recipe

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Gluten-Free Hamantaschen - Sugar-Free [ Purim Cookies ]
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Ingredients
11
Count
Nutrition
1954
Calories
Total time
45
Minutes
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Ingredients:

  • 8 tbsp margarine or 8 tbsp butter, softened
  • 3/4 cup agave nectar
  • 1 egg
  • 2 tbsp lemon juice
  • 1/4 tsp lemon zest
  • 1 tsp vanilla
  • 1 1/2 tsp xanthan gum
  • 2 tbsp cornstarch
  • 2 1/2 cups pamelas ultimate baking and pancake mix (gluten-free)
  • 1/2 cup potato starch
  • 1 additional egg, well beaten and set aside

Directions:

  1. With an electric hand mixer, or in the bowl of a standing mixer, cream the butter or margarine with the agave nectar. Add the unbeaten egg, lemon juice, lemon zest and vanilla and continue combining. In a separate bowl, combine all dry ingredients.
  2. Slowly add the dry mixture into the liquid mixture. Mix until combined into a cohesive ball of dough. Refrigerate for 2 hours or overnight.
  3. Line two cookie sheets with parchment paper. Flour a counter or other surface thoroughly. Remove dough from refrigerator and immediately roll into a ball and roll the ball in flour before placing it on the floured counter. Roll out until 1/4 to 1/8 thickness. Using a juice glass or biscuit cutter, cut into 3-4 circles. Immediately move dough circles to parchment-lined cookie sheets. If the dough begins to stick to the counter, use a pastry scraper to gently transfer the disks of dough.
  4. Place approximately 1 teaspoon of filling (apricot preserves, lekvar, poppyseed filling, raspberry jam, etc) in the center of each circle. Using a pastry brush, apply well-beaten egg to the perimeter of each dough circle and immediately fold 3 sides of circle together so that the cookie becomes a triangle, and pinch corners to seal. Seal completely and firmly, using beaten egg so they do not come apart in baking. If you have trouble sealing the corners, try folding them over a bit. The final cookie should look like a triangle with the filling showing through only at the center.
  5. Use the remaining beaten egg to lightly brush the top of each pastry.
  6. Bake at 350 F for 12-15 minutes or until lightly golden on top but not overly browned on the bottom (lift one cookie up after 12 minutes to make sure the bottom hasn't become dark brown). Let cool slightly before serving or transferring to cooling rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1954.21 Kcal (8182 kJ)
Calories from fat 302.45 Kcal
% Daily Value*
Total Fat 33.61g 52%
Cholesterol 109.12mg 36%
Sodium 117.95mg 5%
Potassium 60mg 1%
Total Carbs 434.92g 145%
Sugars 384.42g 1538%
Dietary Fiber 4g 16%
Protein 5.79g 12%
Vitamin C 4mg 7%
Vitamin A 0.4mg 13%
Iron 2.2mg 12%
Calcium 18.4mg 2%
Amount Per 100 g
Calories 800.93 Kcal (3353 kJ)
Calories from fat 123.96 Kcal
% Daily Value*
Total Fat 13.77g 52%
Cholesterol 44.72mg 36%
Sodium 48.34mg 5%
Potassium 24.59mg 1%
Total Carbs 178.25g 145%
Sugars 157.55g 1538%
Dietary Fiber 1.64g 16%
Protein 2.37g 12%
Vitamin C 1.6mg 7%
Vitamin A 0.2mg 13%
Iron 0.9mg 12%
Calcium 7.6mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 41.1
    Points
  • 56
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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