Gluten-Free, Dairy-Free Strawberry Hamantaschen

Preheat Oven: Set oven to 350°F (175°C). Line a baking tray with parchment paper.

Make the Dough: In a mixing bowl, combine almond flour, tapioca flour, baking soda, and salt. Add in coconut oil, maple syrup, and vanilla. Mix until a soft dough forms (it should be slightly sticky but hold shape when pressed).

Shape the Cookies: Roll dough between two sheets of parchment paper until ¼-inch thick. Use a round cookie cutter or glass (about 3 inches wide) to cut circles. Place a piece of strawberry (or a bit of jam and then the strawberry) in the center of each. Fold three sides of the circle in to form a triangle, pinching the corners well to seal.

Bake: Transfer cookies to baking sheet. Bake for 12–15 minutes until lightly golden on the edges.

Cool and Serve: Let cool completely before handling—they firm up as they cool.