Yields: 20 large cookies
Ingredients
- 3 cups 70%–100% sifted whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 whipped egg whites
- ¼ cup raw sugar for the egg whites
- ½ cup raw sugar
- ½ cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Directions
- In a large bowl, whip the egg whites with the ¼ cup of sugar.
- Sift together the flour, baking powder and salt.
- Beat the oil, sugar, vanilla and lemon zest together.
- Fold the egg whites into the oil mixture.
- Slowly add the flour mixture to the bowl until it forms a dough.
- Wrap in plastic, and let the dough rest for 15 minutes to 1 hour.
- Roll out and form the hamantashen. Fill with your favorite filling.
- Bake at 350° F (185° C) for 8 minutes, until they look set.
Nutrition Facts: 1 serving
Calories: 157
Fat: 6.1 g
Total carbohydrate: 24 g
Dietary fiber: 2.4 g
Protein: 3.7 g
Came out well for me! I was worried about them coming out heavy from the whole wheat flour, but they were surprisingly light. I made them vegan by using aquafaba (liquid from a chickpea can) as an egg replacer and whipped them to very loose peaks before folding in. Also used a 1/2 cup of sugar, and may use less next time as I like them not so sweet. I used olive oil and regular sugar as that's what I had in my kitchen. Will make this again!