These little triangle cookies are packed with a rich, slow-cooked poppy seed filling, sweetened just enough and brightened with a touch of lemon zest and vanilla. The dough comes together tender and easy to work with, rolling out smoothly for clean cuts and crisp, pinched corners that hold their shape in the oven. Each hamantaschen bakes up with a lightly golden bottom and a soft, pale top, striking that classic balance between a delicate crumb and a jammy, fragrant center. The poppy seed filling itself is a standout here — thick, glossy, and deeply flavorful after simmering down with sugar and citrus. This version is a great fit for a gluten free Purim spread, letting you enjoy a traditional favorite without missing out on the holiday treat everyone else is reaching for. Make a batch ahead and keep them tucked away for snacking or gifting throughout the season.
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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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