Vegan Poppy Seed Hamantaschen

Total time1 hr 54 min

Prep time40 min

Cook time14 min

4.8

(19)

These tender, triangle-shaped cookies are a Purim classic reimagined without any animal products — and honestly, you'd never know the difference. A simple flax egg binds the buttery dough beautifully, while vegan butter and plant-based milk keep everything rich and soft. The real star is the poppy seed filling: simmered low and slow until thick and jammy, then brightened with lemon zest and a touch of vanilla for a flavor that's nutty, sweet, and just a little citrusy. Rolling the dough thin and pinching those corners tight is the key to getting that iconic three-pointed shape that holds up in the oven. With 24 cookies in a single batch, this is a perfect recipe for gifting, sharing at a holiday table, or honestly just keeping all to yourself. They come together with straightforward pantry staples and no complicated techniques, making them just as approachable for a first-time baker as for a seasoned one.

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Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the filling

1 cup poppy seeds
½ cup plant-based milk
⅓ cup organic cane sugar
1 tbsp vegan butter
1 tsp lemon zest
¼ tsp vanilla extract

For the dough

½ cup (1 stick) vegan butter, softened
½ cup organic cane sugar
2 ½ cups all-purpose flour, plus more for dusting
½ tsp baking powder
¼ tsp salt
2 tbsp plant-based milk
1 tsp vanilla extract

Instructions

1
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.
2
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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