Chocolate Caramel Hamantaschen

 2 cups almond flour
 ½ cup organic cornstarch
  cup brown coconut sugar
 ¼ cup butter or nondairy buttery spread
 ¼ cup milk (we used almond milk)
 1 tsp vanilla extract
 ½ tsp baking powder
 ¼ tsp salt

1

In a medium sized bowl, combine your coconut sugar, butter, milk, and vanilla extract. Add in your dry ingredients: almond flour, cornstarch, baking powder, and salt. Mix together until a dough forms (I found using my hands made the process much easier).

2

Create a ball of dough and store it in the refrigerator in plastic wrap overnight.

3

The next day, lightly flour a working surface and roll out your dough. We found it easier to use the rolling pin in the beginning, but after a while, just pounding the dough down with our hands seemed to make the most sense since it kept sticking to the rolling pin.

4

Using the bottom of a cup, make circles in the dough. Take the circle shaped cookie dough and place it to the side. Repeat process until all the dough is shaped into circles. Place them on a baking sheet lined with parchment paper.

5

In the center of each cookie, place about 1 tsp of chopped up (or torn apart) chocolate caramel thins. Chocolate chips work here too.

6

Fold up the edges of the circle so that a triangle shape forms. Watch our youtube video to see exactly how we did this. Pinch the corners so they won't open in the oven.

7

Preheat oven to 350F. Bake your cookies for 12 minutes, or until they start to brown on the edges. Optional, you can drizzle with melted chocolate. Enjoy!

Ingredients

 2 cups almond flour
 ½ cup organic cornstarch
  cup brown coconut sugar
 ¼ cup butter or nondairy buttery spread
 ¼ cup milk (we used almond milk)
 1 tsp vanilla extract
 ½ tsp baking powder
 ¼ tsp salt

Directions

1

In a medium sized bowl, combine your coconut sugar, butter, milk, and vanilla extract. Add in your dry ingredients: almond flour, cornstarch, baking powder, and salt. Mix together until a dough forms (I found using my hands made the process much easier).

2

Create a ball of dough and store it in the refrigerator in plastic wrap overnight.

3

The next day, lightly flour a working surface and roll out your dough. We found it easier to use the rolling pin in the beginning, but after a while, just pounding the dough down with our hands seemed to make the most sense since it kept sticking to the rolling pin.

4

Using the bottom of a cup, make circles in the dough. Take the circle shaped cookie dough and place it to the side. Repeat process until all the dough is shaped into circles. Place them on a baking sheet lined with parchment paper.

5

In the center of each cookie, place about 1 tsp of chopped up (or torn apart) chocolate caramel thins. Chocolate chips work here too.

6

Fold up the edges of the circle so that a triangle shape forms. Watch our youtube video to see exactly how we did this. Pinch the corners so they won't open in the oven.

7

Preheat oven to 350F. Bake your cookies for 12 minutes, or until they start to brown on the edges. Optional, you can drizzle with melted chocolate. Enjoy!

Chocolate Caramel Hamantaschen

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