Chocolate Raspberry Hamantaschen
Indulge in the delightful combination of rich cacao powder and sweet raspberry jam with these delectable almond flour cookies. They are crispy on the edges, chewy in the center, and bursting with a perfect balance of flavors. Plus, they are gluten-free and utterly irresistible, making them a perfect treat for any occasion. Give these cookies a try and watch them disappear in no time!
— Constant Cookbook
Ingredients
- 2 ½ cups blanched almond flour
- ¼ cup cacao powder
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ¼ cup grapeseed oil
- ½ cup agave nectar
- raspberry jam
Instructions
- In a large bowl combine almond flour, cacao powder, and salt
- Mix honey into dry ingredients
- Scoop tablespoon sized balls of dough onto a parchment paper lined baking sheet
- Press each ball flat with palm of hand until dough is round and about ¼-inch thick
- Scoop ½ teaspoon of jam into center of each dough circle
- Fold dough in to create 3 sides, pinching each of the 3 corners to form a triangle shaped cookie
- Bake at 350°F for 7-8 minutes until cookies are golden brown around the edges
- Serve
Yield
Makes 30 Hamantaschen
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