Every year my girls and I bake hamantaschen. It’s a fun way to kick off the fun and festive joyous holiday while having mommy/daughter time. We always come up with new variations to try. Last year it was funfetti (we added sprinkles to the batter of my original recipe vegan & gluten free Hamantaschen), and it was tasty and fun!
My kids take after me and LOVE chocolate! So… we thought a take on a classic favorite, peanut butter and chocolate (or peanut butter cups) was a GREAT idea! We’ve done chocolate dough before, and chocolate filling (nutella style version and chocolate chips) , but this year I tried a new twist: Chocolate Peanut Butter Cup Hamantaschen! We added raw cacao to the batter, filled them with peanut butter and then dipped them in chocolate after. Yum! They were easy and fun to make and we devoured them. Hope you all enjoy them as much as we do!
Let me know what you think below.
Enjoy and Happy Purim!
Chocolate Peanut Butter Cup Hamantaschen
(Vegan & Gluten Free)
Makes about 12 cookies
- 1½ cups Gluten Free All-Purpose Baking Flour (I used Bob’s Red Mill)
- ½ cup coconut oil, melted (or more, see notes)
- ¼ cup organic maple syrup
- 3 tbsp raw cacao powder
- 1 tbsp vanilla extract
- 1 tsp organic orange zest
- 1 tbsp cornstarch
- 1 tbsp xanthan gum
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp pink Himalayan salt
- 1 cup organic peanut butter
- 1 cup dark chocolate chips
- ½ tbsp coconut oil
- Preheat oven to 350°
- Whisk together all dry ingredients in a medium bowl
- Mix wet ingredients in a second bowl
- Add the wet to the dry, and mix thoroughly
- ** Note: if it’s too crumbly to stick together, add a little coconut oil at a time and mix again
- Thinly roll the dough onto a floured counter or cookie sheet. (⅛” thick or less)
- Cut the dough into circles using the rim of a glass or a 3″ cookie cutter
- Put 1 tsp of peanut butter in the center of each cookie, and fold up the sides, pinching along the edges.
*Note: you should still be able to see the filling, it’s not a dumpling!
- Bake 9-11 minutes, until golden along the edges
- While cooling, warm chocolate in a double boiler / bowl over a simmering pan of water until melted and add ½ tsp coconut oil
- Dip cooled hamantaschen in the chocolate and transfer (with a fork) to a cooling rack until dry
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