Classic Vegan Hamantaschen With Poppy Seed Filling

With Purim right around the corner, I felt like this blog can’t go on without a hamantaschen recipe (AKA: Oznei Haman). This traditional cookie is a must have when celebrating Purim.

baked hamantaschen with poppy seed on a wire rack

For those of you who aren’t familiar with this holiday, Purim (also known as the Feast of Lots) is the most joyful Jewish holiday! It is a true celebration which includes some of the best traditions - dressing up in costumes (much like Halloween); sending a Purim basket with delicious food (preferably homemade) to your friends and family (AKA: Mishloach Manot); participating in a Purim feast and drinking lots of wine.

rolling hamantschen dough
adding poppy seed filling
cookie circles with poppy seed filling in the center

Hamantaschen is the traditional Purim cookie. It is a very delicious three-cornered pastry bursting with poppy seeds (my personal favorite) or another sweet filling.

folding the three corners of the hamantaschen
folded hamantaschens before baking

This classic recipe for hamntaschen dough and poppy seed filling is the perfect way to make your loved ones happy and jolly!

baked hamantaschens
dusting sugar on the hamantaschen

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Prep Time
Bake Time


Hamantaschen Dough

  • 1 cup all-purpose flour
  • 0.25 cup almond flour
  • 0.25 tsp baking powder
  • 1 tsp vanilla extract
  • 2 drops almond extract
  • 0.25 cup cane sugar
  • Lemon zest from 1 lemon
  • 2.75 oz coconut oil
  • 0.25 cup coconut cream
  • pinch of salt

Poppy Seed Filling

  • 0.5 cup currants/dried blueberries/small raisins
  • 0.75 cup water
  • 3 tbsp raw honey / organic brown rice syrup
  • 1 cup freshly grounded poppy-seed
  • 1 tbsp lemon juice


Poppy Seed Filling

  1. Soak the currants in a bowl with hot water and set aside for about 15 minutes.

  2. In a small pot over medium heat, mix the water and honey and bring to boil.

  3. Add the poppy seed, bring to boil and then reduce to shimmer. cook for 10 minutes until the mixture starts to thicken and remove from the stove.

  4. Strain the currants and add them to the poppy-seed mixture. Add the lemon juice, combine and refrigerate.

Hamentaschen Dough

  1. Add the dough ingredients to a food processor and combine, using the pulse function, until the dough comes together (it is also possible to use a standing mixer and mix on medium-high speed).

  2. Transfer the dough to a countertop surface, flatten to a disk shape and wrap in plastic wrap. Refrigerate for 20 minutes.

  3. Heat the oven to 355°F (180°C).

  4. Remove the dough from the refrigerator and unwrap it.

  5. On a lightly floured surface, roll the dough out to 0.25” (~0.5 cm) thick and cut 2.5-3” (~5-6 cm) circles using a cookie cutter (or a round glass).

  6. Place one teaspoon of the refrigerated poppy-seed filling in the center of each circle and then pinch the sides of the circle using your thumbs and index fingers to create a triangular shape.

  7. Bake for 15-20 minutes until lightly golden. Cool for 5 minutes and remove to a wire rack to cool completely.

  8. Dust with powdered sugar and serve.


  • In order to ensure the hamentaschen retain their shape while cooking it is important to make sure the triangle shape is closed tightly.

  • It is also possible to freeze the cookies for 20 minutes before baking to ensure a perfect result.