March 04, 2015

Vegan Hamantaschen

It's Purim, so I baked hamantaschen cookies. Yum!
I've made these little (veganized) triangular cookies before, but they've always come out wrong. They've unfolded themselves in the baking process or completely lost their shape. I needed a recipe that was tried and true and I found one!

All the ingredients went into my Kitchen Aid mixed and within a matter of minutes a beautiful ball of dough had formed.

The dough is super easy to handle, tender and tastes great. I used a powdered egg-replacer as a substitute for a chicken's egg and added a little butter extract to add a little more flavour. 

All I had on hand was jam, so that's what I used for the filling. A thicker filling is probably better as it ensures nothing leaks out of the cookies, but using jam is just fine. They come out delicious! Just remember to line your pan with parchment paper for easy lift off and clean up.

I adapted and halved the recipe from Tori Avey and makes about 20 cookies depending on the size and thickness you cut them out. For the full recipe and instructions, check out her Dairy Free Hamantaschen post!

Even though I forgot to take an out of the oven photo, I'm happy to report that the cookies held their shape and baked up beautifully. The recipe's a keeper!

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Hi, I'm Janetta from Toronto. I cook, bake and often veganize recipes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's really cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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