Vegan Hamantaschen
Ingredients:
¾ cup (6 oz) plant-based butter, at room temperature (e.g. Miyoko’s brand)
⅔ cup granulated sugar
¼ cup apple sauce
1 teaspoon vanilla extract
1 Tablespoon cornstarch
2 cups (250 g) all purpose flour
1 teaspoon baking powder
Pinch of salt
Apricot jam, as needed (or your favorite jam)
For the chocolate drizzle:
1 cup chopped vegan dark chocolate or chocolate chips
1 teaspoon coconut oil or sunflower oil
Directions:
In a large bowl using a handheld mixer, or in a stand mixer fitted with a paddle attachment, beat the vegan and sugar together until fluffy. Add the apple sauce, cornstarch, and vanilla extract and mix until just combined; the apple sauce and cornstarch will act as the binder for the dough.
In a small bowl, whisk together the flour, baking powder, and a pinch of salt. Add the flour mixture to the vegan butter mixture. Mix until just combined.
Transfer the dough onto a clean surface, and form into a disc. Wrap and chill in the refrigerator for at least 2 hours, and up to 24 hours.
Once the dough has chilled, lightly flour your surface. Roll the dough until it is about ¼”-thick. Cut 3”- 4” circles out of the dough, using a cookie cutter or a water/wine glass. Fill each round of dough with 1-2 teaspoons of jam; be careful not to overfill your cookies. Pinch the edges upward and tightly together to form a triangle. Place the cookies on a parchment or Silpat-lined baking sheet, about 2” apart. Freeze or refrigerate the hamantaschen for 15 minutes before baking (don’t skip this step as it will help your cookies keep their shape).
Preheat the oven to 350°F. Bake for 20-25 minutes, or until golden brown at the edges. Cool on a rack. Once fully cool you can eat them as is, or drizzle them with melted chocolate. Hamantaschen can be stored in an airtight container for up to 5 days.
For the chocolate drizzle:
In a bowl, combine your chocolate and coconut oil. Melt the chocolate in a microwave, or in a heat-proof bowl placed over a pot of simmering water (a double boiler). Once the chocolate is just melted, mix until smooth. Drizzle each cookie with the chocolate using a spoon or fork. Let the chocolate harden and set, about 1 hour.
