Grain Free Hamantaschen

Grain Free Hamantaschen

If you are Jewish, you already know about Purim. A celebration in late winter/early spring that commemorates the salvation of the Jewish people in ancient Persia from Haman (a bad dude), who plotted to destroy the Jewish people. Esther, the heroine, did one over on ol’ Haman in a way that would make the #metoo movement proud.

Hamantaschen, a “pocket cookie” filled with sweet jam and which symbolizes the defeat of Haman, is a part of this festivity. The hamantaschen is uniquely triangular, though it is not clear why. It may be due to Haman’s hat. But definitely no squares or parallelograms in this cookie.

(Let’s pause and give it up for Wikipedia!)

But what was a Jew, a Persian, or whoever, to do way back then if they didn’t do wheat? (Insert shoulder-shrug.) Well, thank goodness for Chēbē, because today you can whip up a batch of hamantaschen in just a few minutes. Let’s get the party started!! Chēbē has no wheat, (no grains of any kind!), and no soy! And the taste is utterly scrumptious! It is most certainly the way a hamantaschen was meant to be!

This Hamantaschen dough can be made with:

Chebe All Purpose Mix (OU Kosher Certified)

Chebe Original Cheese Bread Mix (not OU Kosher Certified)

This recipe uses our awesome shortbread recipe!

5 from 1 vote
Grain Free Hamantaschen
Prep Time
30 mins
Cook Time
20 mins
Course: Dessert
Keyword: cookie, gluten free, grain free, hamantaschen, purim
  • 1 pkg (7.5 oz) Chebe All Purpose Mix
  • 8 Tbsp softened butter
  • 1/2 cup sugar
  • 2 eggs, separated
  • Raspberry preserves (or another flavor of your choice)
  1. Blend the butter and the sugar, then add one egg. Beat until creamy.

  2. Gradually add the package of Chebe, mixing until it is thoroughly blended.

  3. Chill the dough in the refrigerator for 20 to 30 minutes.

  4. Preheat the oven to 350 F.

  5. Beat the remaining egg in a small bowl. Set aside.

  6. Dust your preparation surface with gluten free flour or food starch. Roll the dough to
    about 1/8 inch thick.

  7. With a 3-inch (approximately) cookie cutter or round drinking glass press out circles in the

  8. Re-roll the scrap dough until you have used it all. (If the dough gets too warm while
    re-rolling the scraps, cool it off quickly in the freezer for a couple of
    minutes before pressing it again with the rolling pin.)

  9. Line a baking pan with parchment paper and place the dough circles on the pan. Brush
    each circle with the beaten egg.

  10. Place a small spoonful of preserve in the middle of each circle. Fold the sides up to
    make a triangle, gently pinching the points to seal, leaving the fruit exposed.

  11. Brush the sides and points of the dough with the egg. Bake for 18 to 20 minutes, turning
    the pan halfway through to ensure even baking.

  12. When done the cookies will have a golden color. Let cool at least 15 minutes before
    eating (the preserves will be very hot!).

Recipe Notes

Chebe Original Cheese Bread Mix can replace the All Purpose Mix in this recipe. However, The Original Mix is not certified Kosher.


It is important to brush the inside and the outer walls of the cookies with the beaten egg as described in the instructions. This helps to hold the cookie together.


Store uneaten cookies in an air-tight container for a couple of days. Store in the freezer for longer periods.

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