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Lectin-Free Hamantaschen (Triangle) Cookies - Reels-12

Lectin-Free Hamantaschen

These cookies are perfect for holidays, special gatherings, or simply keeping a batch in the fridge for when you want something sweet that aligns with how you want to feel afterward. They even soften overnight, meaning they’re arguably better the next day if they last that long. This may just become your new favorite lectin-free cookie.
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Ingredients Method

Ingredients
  

Dry Ingredients
  • 1 cup millet flour + ½ cup extra for kneading
  • 1 cup fine almond flour
  • ¼ cup tapioca flour
  • ½ teaspoon baking powder
  • Pinch of salt
Wet Ingredients
  • 115 g 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
  • see below

Method
 

Prepare the Dough
  1. Whisk millet flour (1 cup), almond flour, tapioca flour, baking powder, and salt.
  2. In another bowl, whisk eggs, allulose, vanilla, and orange zest until creamy.
  3. Add cold butter to the flour mixture and rub with fingertips until sandy.
  4. Pour egg mixture over dry ingredients; mix into a soft, sticky dough.
  5. Add the extra ½ cup millet flour gradually, kneading until cohesive.
  6. Divide the dough into 2 rectangles, wrap, and refrigerate for 1 hour.
Roll the Dough
  1. Preheat oven to 350°F (175°C); line a baking sheet.
  2. Roll one dough portion between parchment sheets to just under ¼ inch (6 mm) thick.
Choose a Filling
  1. Option 1: Jam + Walnut - Mix your favorite sugar-free jam with finely ground walnuts until thick and spoonable.
  2. Option 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 100 g dark chocolate, stir in fig paste + zest of 1 orange.
Cut & Fill
  1. Cut circles with a 6–7 cm cutter or glass.
  2. Add ~1 tsp filling to each circle.
  3. Pinch into a triangle shape, sealing edges well.
  4. Transfer to a baking sheet and repeat with the remaining dough.
Bake
  1. Bake for 15 minutes until edges turn lightly golden.
  2. Cool on a rack and repeat with the second batch.
Serve & Store
  1. Dust with powdered allulose if desired.
  2. Store in the refrigerator — they soften beautifully overnight.