Gluten-free hamantaschen for Purim with apricot jam
Photo credit Sheri Silver
Prep Cook Yield Ready In
15 minutes plus 30 minutes chill time 15 minutes 18-20 cookies 30 minutes plus 30 minutes chill time

The Best Gluten-Free Hamantaschen Recipe

Apricot and almond make these gluten-free treats an absolute delight.

Hamantaschen are known to come in every variety: sweet, savory, inspired by Girl Scout cookies, and even made with pizza dough. Gluten-free hamantaschen are not only possible, they are absolutely delicious. Gluten-free no longer means baked goods that are dry, tough or have a strange aftertaste. Thanks to the wide range of gluten-free baking blends easily found in the grocery store, you can transform your favorite treats easily and with success!

By using a “cup for cup” all-purpose gluten-free flour, you don’t even have to do the math or any fancy mixing of flours. Just use the same amount of flour called for in the recipe and substitute the blend. I love Cup 4 Cup brand but there are many excellent brands out there including King Arthur Baking brand and Bob’s Red Mill.

You can still have all the same fun with fillings and toppings as regular hamantaschen, and with this scrumptious recipe, no one will know the difference.


  • 1 stick (8 tablespoons) unsalted butter (or vegan butter), at room temperature
  • 3 oz cream cheese, at room temperature
  • 3 Tbsp granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp almond extract, divided
  • 1 1/2 cups gluten-free all-purpose flour (I like Cup4Cup)
  • 1/4 teaspoon kosher salt
  • 1/4 cup apricot pie filling
  • Slivered almonds (optional)
  • 1 cup confectioner’s sugar
  • 2 Tbsp milk (or non-dairy milk of your choice)
  • Sanding or raw sugar (optional)


  1. Beat 1 stick (8 tablespoons) of the butter, cream cheese and granulated sugar till light and fluffy. Scrape down the sides and add one of the eggs and 1/2 teaspoon of the almond extract. Beat again. Scrape down the sides and add the flour and salt. Beat till just combined.
  2. Divide the dough in half and roll each half to 1/4” thickness between 2 sheets of parchment or wax paper. Stack the doughs on a baking sheet and refrigerate for at least an hour (or up to 3 days). Meanwhile, line 2 baking sheets with parchment paper.
  3. Working with one piece of dough at a time, cut circles using a cookie cutter or drinking glass (we used a 2 1/2” cookie cutter here) and place the circles on your prepared baking sheets, gathering and re-rolling the scraps till all the dough has been used.
  4. Place 1/2 teaspoon of the apricot filling in the center of each dough circle, and pinch the edges to form a triangle, making sure that the seams are firmly sealed. Beat the remaining egg with 1 tablespoon of water and brush the tops and sides of each cookie. Place in the freezer for at least 30 minutes (or up to overnight).
  5. Pre-heat the oven to 375 degrees. Bake the cookies for about 15 minutes or till just golden brown around the edges. Transfer to a wire rack set over a baking sheet lined with wax paper to cool completely. If using, insert 2 slivered almonds into the center of each filling.
  6. Whisk the confectioner’s sugar, milk and remaining 1/2 teaspoon of almond extract in a small bowl till a thick yet pourable consistency is achieved, add more sugar and/or milk as needed. Use a small spoon to drizzle the glaze over each cookie, and sprinkle with the sanding sugar if using. Let set completely before serving.

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