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There are so many mini cookies and mini pancakes recipes going around on IG and Tik-Tok.
To be honest, I was never really into this trend.
Until last week, when I came across a hamantaschen cereal recipe by The Wandering Chew, which was featured at The Nosher.
Here is my vegan version, with a peanut butter flavored dough and chocolate chip filling, served with fresh homemade almond milk.
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recipe
Prep Time
50 minutes
Bake Time
7 minutes
Difficulty
Servings:
40mini hamantaschen
Ingredients
- 2.5 oz white spelt flour
- 2 tbsp powdered sugar (I create my own, using cane sugar)
- 1 pinch salt
- 1.5 oz cold coconut oil
- 2 tsp natural peanut butter
- 0.5 cup vegan chocolate chips
Instructions
Using a food processor or a mixing bowl, mix the flour, powdered sugar, and salt. Add the coconut oil and peanut butter and pulse together, or use your hands, to create small dough crumbs (careful not to over mix).
Using your hands, form a ball of dough, flatten to a disk shape, split in two, and wrap in plastic wrap. Refrigerate for 30 minutes.
Heat the oven to 340°F (170°C) and cover a baking sheet with parchment paper.
Remove one-half of the dough from the refrigerator and unwrap it.
Place the dough between 2 pieces of parchment paper and roll it out to 0.25” (~0.5 cm) thick.
Cut a 0.5” (~1.5 cm) circle in the rolled-out dough, using a cookie cutter (or simply roll mini dough balls between your hand and flatten to a disk, see the first photo). Add a small chocolate chip to the center and pinch around on 3 sides, using your thumbs and index fingers, to create a tiny triangle shape. Repeat with the remaining dough.
Transfer the pan to set in the freezer for 5 minutes.
Meanwhile, repeat the same process with the remaining refrigerated dough.
Bake the chilled hamantaschen for 7-8 minutes until lightly golden. Remove from the oven and allow to cool.
Serve with homemade almond milk.
