cut out cookies
*I originally wrote this post up for Purim, however, I realized that so many are missing out on this awesome and versatile egg free recipe. It makes a variety of great cookies that work all year round!*

***This post contains affiliate links. Thank you for using them as you help me to purchase more ingredients to produce more yummy and allergy friendly recipes! <3***


We are SO CLOSE to Purim, which means Passover is coming right behind, which means, I am pushing thoughts of deep cleaning out of my head as I type.

For now, I will enjoy the celebration from the book of Esther, remembering the great deliverance God has done for His people in the past so many times and promises to continue doing into the future. Right up until that great day when Messiah COMES! May it be in our lifetimes.!!

On to the recipe! This is an adaptation of the Trim Healthy Mama Holiday Cookies from the December E-Zine. I made these allergy friendly for my families needs. These are egg free bites of lovely deliciousness! They don’t crumble, can travel to a fabulous party and be shared with everyone!

You can sign up for the E-zine right here:

THM S Hamantaschen

1 stick of butter softenend
2 flat Tablespoons sweet blend (if you using any other sweetener you will need to double)
1/2 teaspoon vanilla
1 Gelatin Egg = 1 Heaping teaspoon gelatin mixed well with 3 Tabelspoons cool water
pinch of sea salt
3/4 Cup cashew meal (or any nut/seed meal should work)
1/2 Cup oat fiber (THM brand is certified gluten free)
1/2 teaspoon baking powder

Cream the butter and sweetener. Add in the gelatin egg and vanilla, mix to combine.

Combine dry ingredients in a separate bowl. Mix well.

Add dry to wet, mixing until the dough comes together. Form into a ball, place in plastic wrap and put in the fridge for about an hour.

Roll out, to somewhere between an 1/8-1/4″ thick. A little thicker holds its shape better while baking. Too thin and they tend to wilt.

Cut circles, I used a 2.5″ diameter cookie cutter.

Place on a parchment lined baking sheet and add about 1/2 teaspoon of filling of choice. I used a no sugar added jelly, you could do a thick slim belly jelly, make a sugar free poppy seed or even toss in a few chocolate chips!

These cookies also work great as thumbprints, traditional cutout, and I even rolled them and made them into snickerdoodles! This is a very versatile recipe!

For Thumbprints, I just rolled the dough into small balls, pushed my thumb in and added about a 1/2 tsp or so of on plan jelly. Bake!

For cutouts, I just rolled this dough out, you could add almond or other extracts for a flavor change as well during the mixing portion. Just cut with cookie cutters. We have done this for hanukkah! Bake!

For snickerdoodles, my husbands favorite, I rolled into balls, made a mixture of sweet blend and cinnamon, rolled into the mixture and placed on a baking sheet. Took the bottom of a glass and smashed them flat. Bake!

Bake at 350 degrees for 12-15 minutes.

My cookies did take 15 minutes. They are delicious! I hope you enjoy them too!

Happy Purim!

With joy ~ Tina