Gluten Free Hamantashen
- 11 oz Prunes (dried plums), pitted and chopped
- 1 cup Raisins
- 3/4 cup Water
- 1/3 cup Lemon Juice
- 2 cup Blanched Almond Flour
- 1 cup Arrowroot Flour, plus 1/2 cup for dusting
- 1 tsp Salt
- 1 tsp Pure Vanilla Extract
- 1/2 cup Pure Maple Syrup, + 1 Tbsp to add to the filling
- 1/4 cup Organic Coconut Oil, melted
- In a medium sized sauce pan, add the prunes, raisins, water, lemon juice, and maple syrup. Heat over medium heat.
- Bring filling to a boil, while stirring. Continue to stir frequently, while "mashing" the filling with a wooded spoon.
- Once the liquid has reduced, and you have a thick filling of plump prunes and raisins, remove from heat and set aside for filling the cookies.
- Preheat oven to 350 degrees.
- In a large mixing bowl, stir together the almond flour, arrowroot, and salt.
- Add in the vanilla extract, maple syrup, and melted coconut oil. Stir until all ingredients are combined and you have a ball of cookie dough. **You can use your hands for this as well.
- Place ball of dough on to a sheet of parchment paper, adding additional arrowroot flour and kneading the dough until it is firm enough to be rolled and cut into shapes.
- Place another sheet of parchment paper over the dough, and roll into a 1/4 inch thick layer.
- Dust dough with additional arrowroot, as well as dip the cookie cutter in arrowroot flour, so the dough does not stick.
- Carefully cut circles in the dough, and remove the excess dough from around the circles.
- Add about a teaspoon (give or take) of filling to the center of the cookies, and carefully fold three sides in, making a triangular shape. Pinch the corners in to seal the cookies.
- Transfer the parchment to a baking sheet, and bake cookies for 20 minutes. Remove from oven and place on a cooling rack.
- Repeat this process using a fresh sheet of parchment, for the remainder of the dough, until you have used all of the cookie dough.
- Any remaining filling can be frozen and saved for future use.