Vegan Gluten-Free Hamantaschen With Strawberry Jam

Ingredients

• 0.5 cup almond flour
• 0.25 cup oat flour
• 0.5 tsp baking powder
• 1 tsp vanilla extract
• 4 tbsp almond butter
• 3 tbsp maple syrup
• 0.5 tsp lemon zest
• 1 pinch salt
• 0.25 cup homemade strawberry jam or other

Instructions

1. Preheat the oven to 350°F (175°C).

2. Mix the flours, baking powder and salt. Add the almond butter, maple, vanilla and lemon zest, and mix to form a dough.

3. Roll the dough between two parchment sheets, to 0.25” (~0.5 cm) thick and cut 2.5-3” (~5-6 cm) circles using a cookie cutter (or a round glass).

4. Place one teaspoon of jam in the center of each circle and then pinch the sides of the circle using your thumbs and index fingers to create a triangular shape.

5. Transfer to the freezer for 5-10 minutes (this will help the cookies stay in its triangle shape).

6. Bake for 10 minutes until lightly golden and remove from the oven.

7. Allow the cookies to cool completely before serving or wrapping in a Mishloach Manot.