These little poppy seed cookies have all the charm of a bakery classic, with a tender, buttery-tasting dough that rolls out beautifully and holds a crisp, pinched shape through baking. The filling is where the magic happens: poppy seeds simmered with plant-based milk and sugar until thick and glossy, then finished with lemon zest and vanilla for a filling that's rich, nutty, and just sweet enough. Each triangle gets a generous spoonful tucked into the center before the corners are folded and pinched tight, so every bite delivers that classic contrast of crumbly cookie and jammy, fragrant filling. They bake up with pale tops and lightly golden bottoms, exactly how good hamantaschen should look. Since the dough and filling both come together with plant-based milk and butter throughout, this recipe is a genuinely solid pick for a dairy free cookie tray. Make a batch ahead — they hold their shape and flavor well, making them perfect for sharing or freezing for later.
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Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
Combine the poppy seeds, plant-based milk, and organic cane sugar in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture thickens and most of the liquid is absorbed, about 8–10 minutes. Remove from heat and stir in the 1 tbsp vegan butter, lemon zest, and 1/4 tsp vanilla extract. Transfer to a bowl and let cool completely before using.
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