Make Ahead

Vegan Chocolate-Sesame Hamantaschen Cookies

March 10, 2017
3 Ratings
Photo by Nosherium
  • Makes 60+
Author Notes

Tender, orange-scented dough envelopes decadent chocolate sesame paste. These cookies are vegan, and so delicious. I'm not vegan, but I love a good culinary challenge, so I made these for Purim. I have full shaping instructions on my blog, on a difference recipe post (also vegan) along with my thought process in making my mother's recipe vegan. Perfect for celebrating Purim and any other fun occasion! —Nosherium

What You'll Need
  • Dough
  • 2.5 cups all purpose flour
  • .5 cups granulated sugar (kosher and/or organic)
  • 1 egg's worth egg replacer (I tested using Bob's Red Mill Egg Replace)
  • .25 cups orange juice
  • 1 tablespoon grated orange zest
  • 1 pinch kosher salt
  • 14 tablespoons cold vegan margarine (I tested using Earth Balance Buttery Sticks)
  • Filling (alternatively, use a premade chocolate sesame paste like Soom's)
  • .5 cups tahini paste, stirred well
  • 3 ounces vegan dark chocolate, melted
  • 1-2 tablespoons powdered sugar
  1. Dough: Combine all ingredients in a food processor outfitted with a blade. Pulse to combine, then process until completely combined and homogeneous, until the dough forms a ball. Transfer to a plastic bag, or wrap in plastic wrap, and chill in the fridge for at least half an hour, up to several days.
  2. Filling: Mix tahini paste with melted chocolate. Taste and add powdered sugar to taste. Chill in the fridge until cool. If use it while it is still warm, the cookies will leak. Alternatively, use a pre-made filling like the chocolate-sesame paste from Soom, a jam, or another spread.
  3. Assembly: Working with a quarter of the dough at a time, roll out on a lightly floured surface with a rolling pin, until 1/8 inch thick. Keep dusting with flour as needed, you don't want the dough to stick to the surface or rolling pin. Cut out circles using a wine glass or round cookie cutter - 2.5-3 inches across, dipping the cutter in flour to keep the dough from sticking. Re-roll scraps. Transfer rounds to parchment-lined sheet pan. Brush the entire round with water, then, using two spoons or a piping bag, drop a little bit of filling on each one. Don't overfill, even a little bit of filling will be delicious.
  4. Shape the cookies by pinching the dough together, making one corner of the triangle at a time. Pinch and press the seams together well, or else they will open, making very tasty but very flat cookies. If the dough doesn't stick together well, brush more water around the edge of the round. Check out my diagram at if you are a visual learner! Chill the shaped cookies in the fridge or freezer until firm. Fill the parchment paper-lined tray with cookies. They don't grow, so you don't have to leave much room at all, approximately 20 cookies/half sheet pan.
  5. While the cookies are chilling, preheat the oven to 350°F/176°C. Bake the cookies one pan at a time for 10-14 minutes, until just barely golden, rotating the pan after 5 or 6 minutes. Cool on wire rack.

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  • Nosherium

2 Reviews

the C. April 15, 2017
very nice
Nosherium April 15, 2017
Thank you! They were delicious!