Golden edges, a tender buttery crumb, and a bright kiss of orange zest—these lectin-free Hamantaschen cookies are pure Purim magic. A beloved Jewish holiday classic, reimagined without the lectins but with all the nostalgia and flavor you remember.

Inside, you get to choose your indulgence. Go with fruity and nutty sugar-free jam with walnuts, or rich dark chocolate swirled with luscious fig paste and fresh citrus zest. Both fillings are naturally sweet, deeply satisfying, and easy on your gut.

And even if you don’t celebrate Purim, think of these as your favorite thumbprint cookies that you’ll love that will actually LOVE you and your good gut buddies back! Bake them ahead and let them rest overnight; they soften beautifully and taste even better the next day.

Ingredients

Dry Ingredients:

• 1 cup millet flour + ½ cup extra for kneading
• 1 cup fine almond flour (or sorghum flour)
• ¼ cup tapioca flour
• ½ teaspoon baking powder
• Pinch of salt

Wet Ingredients:

• ½ cup cold unsalted butter, cubed
• 2 eggs 
• ¼ cup allulose (increase up to ½ cup for a sweeter cookie)
• 1 teaspoon vanilla extract
• Zest of 1 orange

Filling Options:

1. Jam + Walnut:
Mix your favorite sugar-free jam with finely ground walnuts until thick and spoonable.

2. Dark Chocolate + Fig: Hydrate 5 figs in hot water for 10 min. Chop, blend with 1–2 tsp soaking water to form a paste.
Melt 10 to 12 squares of dark chocolate, stir in fig paste + zest of 1 orange.

Instructions

Prepare the Dough

• Whisk millet flour (1 cup), almond flour, tapioca flour, baking powder, and salt
• In another bowl, whisk eggs, allulose, vanilla, and orange zest until creamy.
• Add cold butter to the flour mixture and rub with fingertips until sandy.
• Pour egg mixture over dry ingredients; mix into a soft, sticky dough.
• Add the extra ½ cup millet flour gradually, kneading until cohesive.
• Divide the dough into 2 rectangles, wrap, and refrigerate 1 hour.

Roll the Dough

• Preheat oven to 350°F (175°C); line a baking sheet.
• Roll one dough portion between parchment sheets to just under ¼ inch (6 mm) thick.

Cut & Fill

• Cut circles with a 6–7 cm cutter or glass.
• Add ~1 tsp filling to each circle.
• Pinch into a triangle shape, sealing edges well.
• Transfer to a baking sheet and repeat with the remaining dough.

Bake

• Bake for 15 minutes until edges turn lightly golden.
• Cool on a rack and repeat with the second batch.

Serve & Store

• Dust with powdered allulose if desired.
• Store in the refrigerator — they soften beautifully overnight.