🔺These triangular stuffed cookies are for the Jewish holiday Purim, and many believe they resemble the 3-cornered hat that the evil Haman wore.
❌Supposedly, taking a bite out of the cookie is in defiance of bowing down to Haman and preventing him from carrying out his evil plan.
🧺 On Purim, we also make baskets each year with the kids, filled with candy and hamantashen cookies. We give the baskets out to our neighbors and friends to ensure that everyone has enough food for the Purim feast held later in the day, and to increase love and friendship.
In a medium sized bowl, combine your coconut sugar, butter, milk, and vanilla extract. Add in your dry ingredients: almond flour, arrowroot starch, baking powder, and salt. Mix together until a dough forms. Add in 1/4 cup mini chocolate chips and combine into the batter.
Create a ball of dough and store it in the refrigerator for at least an hour but preferably overnight to solidify.
The next day, line a cookie sheet with parchment paper, and roll out your dough. Put another piece of parchment paper on top. Roll out the dough with a rolling pin until flattened.
Using the bottom of a cup, make circles in the dough. Take the circle shaped cookie dough and place it to the side on a parchment paper lined baking tray. Repeat process until all the dough is shaped into circles. You will have to reshape the leftover dough into a ball a few times, roll flat, and cut out more circles in the dough until all the dough is used up.
In the center of each cookie, place about 1 tsp of filling (chocolate hummus, mini white chocolate chips, or mini bittersweet chocolate chips). Make sure not to overfill because it will open the cookie up while baking and the triangular shape won't stay.
Fold up the edges of the circle in 3 areas so that a triangle shape forms and pinch them together. Watch our Instagram video above to see exactly how we did this. Put the cookies in the freezer for 10 minutes so the shape holds better in the oven.
Preheat oven to 350F. Bake your cookies for 10 minutes, or until they start to brown on the edges. If the shape opens a bit after baking, just push it together again. It'll hold the shape as it cools down. Optional, you can drizzle with melted chocolate. Enjoy!
Ingredients
Directions
In a medium sized bowl, combine your coconut sugar, butter, milk, and vanilla extract. Add in your dry ingredients: almond flour, arrowroot starch, baking powder, and salt. Mix together until a dough forms. Add in 1/4 cup mini chocolate chips and combine into the batter.
Create a ball of dough and store it in the refrigerator for at least an hour but preferably overnight to solidify.
The next day, line a cookie sheet with parchment paper, and roll out your dough. Put another piece of parchment paper on top. Roll out the dough with a rolling pin until flattened.
Using the bottom of a cup, make circles in the dough. Take the circle shaped cookie dough and place it to the side on a parchment paper lined baking tray. Repeat process until all the dough is shaped into circles. You will have to reshape the leftover dough into a ball a few times, roll flat, and cut out more circles in the dough until all the dough is used up.
In the center of each cookie, place about 1 tsp of filling (chocolate hummus, mini white chocolate chips, or mini bittersweet chocolate chips). Make sure not to overfill because it will open the cookie up while baking and the triangular shape won't stay.
Fold up the edges of the circle in 3 areas so that a triangle shape forms and pinch them together. Watch our Instagram video above to see exactly how we did this. Put the cookies in the freezer for 10 minutes so the shape holds better in the oven.
Preheat oven to 350F. Bake your cookies for 10 minutes, or until they start to brown on the edges. If the shape opens a bit after baking, just push it together again. It'll hold the shape as it cools down. Optional, you can drizzle with melted chocolate. Enjoy!