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Vegan S’mores Hamantaschen

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Going vegan meant skipping out on the majority of Jewish food traditions I grew up on. While some vegans work hard to replicate their bubbie’s chicken soup, I’ve been pining for hamantaschen. Named after the ears of an oppressive anti-semite from Jewish history, Haman, they’re creamy shortbread-like cookies that are usually filled with fruit preserves, poppy seeds, or chocolate. But what’s the point in perfecting a vegan duplicate, when you can one-up the original? Adding my beloved aquafaba marshmallow fluff, graham cracker crumbs, and a chocolate dip means we’re having s’mores this Purim.





1.5 cups all-purpose gluten-free flour

1 tsp baking powder

1 tsp baking soda

1 tbsp arrowroot flour

1 tbsp xanthan gum

¼ tsp salt

1 tbsp vanilla extract

⅓ cup coconut oil

¼ cup maple syrup

2 tbsp almond milk


Marshmallow fluff

1/2 cup Vegan graham cracker crumbs

1/3 cup Vegan Chocolate chips

1 tsp coconut oil


Directions: In a large bowl, whisk together flour, baking powder, baking soda, arrowroot flour, xanthan gum and salt. In a glass measuring cup, add vanilla, coconut oil, maple syrup and milk. Warm in the microwave for twenty seconds, and stir until combined. Then, add the wet mixture to your dry. Stir, and then get in there with your hands, kneading until a ball of dough forms. Flatten in to a disc, wrap, and leave in the fridge to chill while you make your fluff. If you’re not too interested in making fluff today, rice mellow creme will do the trick. Still leave your dough in the fridge for at least half an hour, so it’ll be easier to roll and cut.

Next, preheat your oven to 350°F. Roll your dough ball out on a clean surface until thin. Use a 3” circular cookie cutter, or the lip of a similarly sized jar or cup, to cut out circles (recipes makes around 22 cookies). Then, place on a parchment paper lined cookie sheet. Spoon a teaspoon of marshmallow fluff in the centre of each circle, and begin gently folding and pinching the sides into a triangle (this tutorial will help). Then, bake for 5 minutes, rotate your pans, and bake for another 5 (you’re looking for golden cookies). Remove from oven and let cool completely. While cooling, melt chocolate in the microwave or by double boiler, adding coconut oil when it’s melted. Then, set up a station with the melted chocolate in one bowl, and the graham crumbs in another. Carefully dip one corner of each cooking in to the chocolate, and then in to the crumbs. Place back on the cookie sheet and allow the chocolate to solidify before serving.


Since we dress up in costumes for Purim, why not dress-up hamantaschen a bit, too?


Dough recipe inspired by The Colorful Kitchen!

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