06 Mar

Nutritionists Eat Cookies: Whole Wheat (Dairy Free) Hamantaschen with Lemon-Blueberry Filling

Annual hamantaschen-making time is around.

Inspired by my Mom’s recipe, I substituted regular white flour for whole wheat to make it a bit more nutritious. And, I experimented with making a homemade blueberry lemon filling. What I love about this recipe is that it calls for honey, which reduces the amount of refined sugar needed. Behold, the end product.








Whole Wheat Hamantaschen With Lemon-Blueberry Filling

Adapted from my Mom’s family recipe

Yields 24 cookies


2 cups whole wheat flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup butter or substitute (I used Earth’s Balance)

1/2 cup sugar

1/4 cup honey

1 egg

2 teaspoons lemon zest

1 tablespoon orange juice

1. Add flour, salt, baking powder into a bowl and mix.

2. In a separate bowl, beat eggs, sugar and butter substitute. Add zest and juice.

3. Add flour mixture into the wet ingredients, stirring until dough is smooth. Best to chill dough in plastic wrap for a few hours.

4. Preheat oven to 375° F.

5. On a floured surface roll out  dough to 1/4 inch thick using a floured rolling pin. With a round cookie cutter or top of a glass, cut rounds, re-rolling scraps of dough to cut more rounds.

6. Transfer rounds to a large, lightly greased baking sheet and pour1 teaspoon filling (recipe below) in center of each round, , pinching corners together, forming cookies into triangles, leaving filling visible.

7. Bake for 20 minutes until golden.






















Lemon-Blueberry Filling

Yields 1.5 cups


1/2 cup fresh lemon juice

1/2 tablespoon lemon zest

4-5 ounces blueberries (~a little over 1 cup)

1/2 cup sugar

2 eggs

1/2 teaspoon salt

3/4 cup butter or substitute, cut into small pieces


1. Whisk all ingredients over medium-low heat, stirring constantly.
2. Continue stirring until some bubbles surface and the mixture is thick enough to hold the spatula marks, about 12-15 minutes.
3. Chill before using as filling.