photo provided courtesy of elanaspantry.com

I’ve been on a gluten-free Hamantaschen rampage the last few days and these are my latest and greatest. I’ll be serving them at today’s Purim party for my younger son’s Chavurah. We’re having 7 families over in a little while to celebrate Purim and the story of Esther. I hope you all enjoy these gluten-free Chocolate Raspberry Hamantaschen!

ingredients
2 ½ cups blanched almond flour
¼ cup cacao powder
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup grapeseed oil
½ cup agave nectar
raspberry jam

directions

1. In a large bowl combine almond flour, cocoa powder, salt and baking soda
2. In a smaller bowl combine grapeseed oil and agave nectar
3. Mix wet ingredients into dry
4. Scoop tablespoon sized balls of dough onto a parchment lined baking sheet
5. Press each ball flat with palm of hand until dough is round and about ¼ inch thick
6. Scoop ½ teaspoon of jam into center of each dough circle
7. Fold dough in to create 3 sides, pinching each of the 3 corners to form a triangle shaped cookie
8. Bake at 350° for 7-8 minutes until cookies are golden brown around the edges
9. Serve

recipe courtesy elanaspantry.com