Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.


Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Gluten-Free Savory Hamantashen

Gluten-Free Savory Hamantashen Related:   appetizers, bread & savory pastries, gluten-free, kid-friendly, North America, pareve, snacks, vegetarian

Prep time: 25 mins + overnight refrigeration

Cook time: 15-18 mins

Yield: 16 large pastries

Hamantashen are known to be tender, sweet cookies. But why not add a savory appetizer to your Purim menu? These gluten-free pastries are so delicious, they’re sure to appear on your table all year long!


  • Dough
  • ¼ cup coconut sugar
  • ½ cup organic, non-hydrogenated vegetable shortening
  • 3 eggs, at room temperature
  • ¼ cup unsweetened almond milk (or milk of choice)
  • 1 tablespoon vanilla extract
  • 1¾ cup brown rice flour
  • ¼ cup flaxseed meal
  • ½ cup arrowroot flour
  • 1 cup tapioca flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • Spinach-Feta Filling
  • 1 cup spinach, chopped (fresh or frozen; if frozen, thaw and wring out extra moisture)
  • ¼ cup feta cheese
  • Pinch of nutmeg
  • Salt and pepper to taste
  • Beet and Goat Cheese Filling
  • 1 beet, steamed and chopped into small pieces
  • ¼ cup soft goat cheese
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon balsamic vinegar
  • Salt and pepper to taste
  • Caramelized Onion Filling
  • 1 tablespoon grapeseed oil, or oil of choice
  • 1 large Spanish onion, sliced thinly
  • ½ teaspoon salt
  • 1 tablespoon balsamic vinegar


  • Cream sugar and shortening together until light and fluffy. In a small bowl, beat eggs, milk and vanilla. In a large bowl, combine remaining dry ingredients. Beat dry ingredients into the sugar mixture until mixed well. Slowly stream in wet ingredients. The dough will be sticky, but will hold together. Roll it into a log and wrap in plastic wrap. Refrigerate for at least 8 hours.
  • Prepare your filling(s) of choice. To make the spinach-feta filling or the beet and goat cheese filling, pulse all respective ingredients in a food processor until roughly chopped. Don’t over-process—you want some texture. To make the onion filling, heat oil in a medium pan over medium-low heat, add onion and salt and sauté until onion is translucent and soft, about 15 minutes. Add the vinegar, raise heat to medium and cook until onion is slightly brown and caramelized. Set aside to cool.
  • Preheat oven to 375 degrees and line two baking sheets with parchment paper. Divide the dough into 3 pieces, leaving 2 of them in the refrigerator while working with the last one. Roll the dough in between 2 pieces of parchment paper until it is about ¼-inch thick. Cut with circle cookie cutters that are about 1 inch in diameter. Place a heaping teaspoon of your favorite savory filling in the center of the circle. Pinch each of the sides until you have a triangle. Repeat with the remaining dough. Gently place pastries on baking sheets, and bake for 15 to 18 minutes, or until golden brown.

Leave a Reply