Vegan Sweet Potato Dough Hamantash
Everyone makes either savory or sweet Haman’s ears. Why not savory AND sweet?:)
OK Listen, These Haman’s ears are a hit! I like to combine sweet potatoes with different dough recipes a lot. For instance, making sweet potato pizza dough the most. Maybe a recipe for the blog coming soon…? Anyway, a year ago I thought about this recipe. And this year I said well, let’s bake it!
What’s even best here, is that the Hamantash savory cookie dough is made with gluten-free oat flour. So this is a sweet-savory treat. It’s full of different cheeses and olives, obviously vegan, and…gluten-free!!
It is true that we are talking about Haman’s Ears here cookies. Or Hamantash. However, unlike the traditional Haman’s ears cookies, this recipe is more related to a savory pastry that would be suitable for a Sunday brunch, or an in-between snack. It can be accompanied by fresh vegetables, vegan cheeses plate, olives, pickles, and the like.
Is it complicated to make gluten-free savory Hamantash?
The crispy GF oat flour cookie dough comes out very crispy and crumbly. That’s why we added potato starch (you can also add tapioca starch instead) to combine the dough.
The sweet potato puree also brings the crispy dough together. It gives it sweetness and replaces the role of the egg in a non-vegan recipe.
Savory vegan Hamantash filling
For this recipe, I used a mixture of vegan cheeses and olives and seasoned them with zaatar and sumac. This is a very easy and quick vegan cheese filling to make. There is no need to cook anything, just grate all the cheeses and mix. If left over from the filling, you can use it for other fillings or as a topping to make a vegan pizza.
Possible fillings for the Savory Vegan Hamantash could be – Mushroom Duxelles, Artichoke a la Romana, Spinach and vegan cheeses, Sun-Dried Tomatoes in Olive Oil, roasted leeks, pesto, and more. You can use any spices such as red paprika, cumin, oregano or thyme, basil, and more.
Try Other Delicious Recipes Here
Sweet Potato Dough Hamantash
- Mixing bowl
- Rolling Pin
- Round cookie cutter
- Baking Tray
- Parchment paper
For the Cookie Crust
- 2¼ Cups GF oat flour 230gr
- ½ Cup Vegan butter 100gr
- ¾ Cup Sweet potato puree 160gr cooked and drained or baked
- ⅓ Cup Maple syrup 80gr
- Pinch Salt
- 2 Tbsp Potato starch
- 1 Tsp Baking powder 10gr
Vegan Cheese Filling
- 75 gr Vegan feta cheese Grated
- 75 gr Vegan cashew mozzarella cheese Grated
- 75 gr Vegan shredded yellow cheese
- 30 gr Kalamata olives No seeds, chopped
- 30 gr Green Tasos olives
- 1 Tbsp Zaatar
- 1 Tbsp Sumac
- Heat the oven to 175C/350F degrees.
- In a mixing bowl put all the dry ingredients with the butter and mix well. You can knead in a food processor, mixer, or by hand.
- Add the sweet potato and maple puree and mix well until the mixture is combined.
- Form a flat ball of dough and put it inside baking paper. Refrigerate it for half an hour.
- In the meantime, you can prepare the vegan cheese and olive filling. Add all the cheeses and olives to a bowl, season with rosemary and thyme, and mix well.
- Take the dough out of the fridge and roll it out to a thickness of 1 millimeter inside the baking paper in a rectangular shape.
- With the cookie cutter, make as many round pieces as possible,
- Add 2 teaspoons of the filling to the center of each circle.
- Close the 3 sides in a triangle shape, and lightly tighten at the tip so that the cookie wont open.
- Arrange the Hamantash in a pan with baking paper and refrigerate for about an hour. Refrigeration is important to maintain the perfect texture of the dough. and will prevent the hamantash from opening during baking. You can let them sit in the fridge or freezer before baking.
- Bake for 20-25 minutes.
- You can start munching on them, half an hour after baking when they have cooled down a bit.