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It seems like all of the holidays we celebrate, at least where I live, revolve around food. I am being a bit of an early bird on this one, but wanted to test out a healthier update to my usual recipe for these delicious hamentashen cookies – a key symbol for the holiday of Purim which we will be celebrating in a month’s time. These healthy vegan hamentashen cookies, made using a combination of whole wheat flour and spelt flour, are just as delicious as my original recipe and had my son running to ask for a cookie (or two, or three) daily, sometimes even at breakfast.

For the egg substitute I used flax eggs, because I didn’t have quite enough aquafaba for the recipe. It is really easy to make a flax egg instead of buying egg replacer – for each egg in your recipe you will combine one tbsp of ground flax seeds with 3 tbsp of water. Give it a stir and then let the mixture set in the fridge for about 10 minutes. You’ll find it turns into a thicker, slightly gelatinous liquid, similar to a watery egg white. Flax eggs are a great substitute when baking cookies, but do I plan on making these with aquafaba as my egg replacer next time to compare the results.

I also plan on trying out this recipe with a gluten-free flour blend to see how they hold up, which I will post about in a couple of weeks time.

My favourite fillings for hamentashen cookies are chocolate and jams, which I have used in this batch.

To prepare your own deliciously easy vegan chocolate ganache, you need just two ingredients – semi-sweet (or dark if it is your preference) chocolate chips and a can of coconut cream. Place the coconut cream standing in the freezer for 30 minutes, remove, and turn it upside down. You’ll find that the thick, rich cream has separated from the coconut liquid and is waiting for you at what is now the top of the can. Scoop it out and add it to a small pot with your chocolate chips. Warm it on the stove, stirring continuously so that the chocolate won’t burn. Once smoothly combined, remove and let cool, allowing it to thicken. (FYI – this is delicious straight off the spoon and is a perfect coating for making chocolate dipped fruits, and is the same chocolate ganache I use as a topping for my chocolate beet cake recipe).

Another easy filling to make is date paste, made by easily pureeing pitted, soaked medjool dates and water to make a smooth puree. See proportions for both these options in the recipe below.

Ready to try it yourself? Here is my recipe for delicious, healthy vegan hamentashen.

