• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Mindful Hapa

The Mindful Hapa

Simple & Easy Clean Eats

  • Instagram
  • Pinterest
  • Facebook
  • About
  • Recipes
    • Breakfast
    • Lunch and Dinner
    • Side Dishes
    • Soups
    • Sauces, Spreads & Dressings
    • Desserts
    • Snacks
    • Dietary
      • Dairy Free
      • Gluten Free
      • Grain Free
      • Nut Free
      • Paleo
      • Refined Sugar Free
      • Vegan
      • Vegetarian
      • Whole30
    • Method
      • 10 Ingredients or Less
      • 30 Minutes or Less
      • Instant Pot
      • No-Bake
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipe Index
  • Portfolio
    • Food Photography
  • Videography
  • Work With Me
recipe for linzer cookies
Home // Courses // Desserts // Linzer Cookies Recipe (GF/DF)

Linzer Cookies Recipe (GF/DF)

Easy and delicious recipe for Linzer Cookies that just so happens to be dairy free, gluten free, and grain free for a healthier twist on this classic cookie.
Prep Time 25 minutes minutes
Cook Time 7 minutes minutes
Total Time 32 minutes minutes
Jump to RecipePrint Recipe
Dairy Free, Gluten Free, and Grain Free Linzer cookies spread out on a piece of parchment paper. Filled with strawberry jam and sprinkled with powdered sugar.

AH! I am so excited to share the recipe for these Linzer cookies!!

In the midst of the holiday season, these cookies are the ultimate snack to feed your guests (or keep and eat by yourself, I won’t judge!). I love that there is just a little coconut sugar in this recipe, and the rest of the sweetness for the cookies comes from adding the jam of your choice.

Tray of Dairy Free, Gluten Free, and Grain Free Linzer cookies spread out on a piece of parchment paper. Filled with strawberry jam and sprinkled with powdered sugar.

While Linzer cookies are traditionally made using a very buttery dough, this recipe sticks with a healthier twist by making them with coconut oil. They are also both gluten and grain free, making them suitable for almost everyone! The base for these cookies is a blend of almond flour and cassava flour, my favorite being the Otto’s brand for their high quality product and consistency.

Close up side angle view of a linzer cookie propped up against a jar of strawberry jam.  spread out on a piece of parchment paper. Filled with strawberry jam and sprinkled with powdered sugar.

How To Store Linzer Cookies?

The cookies can be kept in a dry and cool place for about two days. The cookies don’t stay as crisp once you add the jam, so I would suggest waiting to complete this step until just before serving.

If you want to freeze the cookies, I suggest freezing the dough which you can then have on hand for whenever you want to bake off fresh cookies. The dough can be frozen for about a month. 

When Should I Eat Linzer Cookies?

I’m all in favor of eating these (slash any) cookies WHENEVER YOU DAMN FEEL LIKE IT. That being said, these Linzer Cookies are traditionally made around the holidays and would make the perfect addition to your dessert tray! I also think they would be perfect for Valentine’s Day or Mother’s Day if you decide to use a cute heart cookie cutter like I did for these and pair with a strawberry or raspberry jam.

How To Make This Recipe For Linzer Cookies?

  1. Preheat Oven – to 350F and line a baking tray with parchment paper.
  2. Blend all Wet Ingredients in Food Processor – coconut oil, egg, vanilla, plus coconut sugar, and process until well combined.
  3. Add remaining Dry Ingredients – including almond flour, cassava flour, baking powder, and a pinch of salt. Process until a ball starts to form and/or mixture sticks together easily when pressed between two fingers.
  4. Form dough – into two balls (to make rolling out cookies easier).
  5. Roll out Dough – between two sheets of parchment paper, until no more than 1/8″ thick. Using your desired cookie cutter shape, cut out as many shapes as you can.
  6. Move to Baking Tray – Using a large spatula, move each cookie to the parchment-lined baking tray. Use a smaller cookie cutter to cut out the center of half the cookies. Carefully remove dough from the inside cut-out.
  7. Re-roll out Dough – using what is remaining.
  8. Repeat – process with the other piece of dough until all dough has been used.
  9. Bake – at 350 degrees on parchment-lined baking tray until slightly browned, 7-8 minutes. Remove cookies from baking sheet to a cooling rack once they have had a chance to cool slightly.
  10. Assemble – when cookies are completely cooled, match a whole cookie with one with a cut out so that they are back to back. Spread jam on back of whole cookie. Cover with cookie with cut out. Optional: sprinkle with powdered sugar.

If you’re looking for more cookie recipes like this, a fan favorite has always been these Paleo Soft Ginger Cookies. I also personally love my Peanut Butter Oatmeal Chocolate Chip Cookies, Flourless Chocolate Peanut Butter Cookies, and Chocolate Caramel Thumbprint Cookies.

As always, I’d love to hear if you try this recipe for Linzer Cookies by leaving a comment below 🙂

recipe for linzer cookies

Linzer Cookies Recipe (GF/DF)

Prep: 25 minutes minutes
Cook: 7 minutes minutes
Total: 32 minutes minutes
Servings: 8 large cookies
Print Leave a Review
Easy and delicious recipe for Linzer Cookies that just so happens to be dairy free, gluten free, and grain free for a healthier twist on this classic cookie.

Ingredients

  • ¼ cup coconut oil
  • ¼ cup coconut sugar
  • 1 ea large egg
  • ½ tsp vanilla extract
  • ¾ cup cassava flour*
  • ½ cup almond flour
  • ½ tsp baking powder
  • pinch salt
  • jam of your choice

Instructions

  • Preheat oven to 350 degrees and line a baking tray with parchment paper.
  • In a food processor, add coconut oil, coconut sugar, egg, and vanilla extract. Process until well blended.
  • Add remaining dry ingredients: almond flour, cassava flour, baking powder, and a pinch of salt. Process all until a ball forms. If ball doesn’t form, gather mixture by hand and press into a ball.
  • Separate dough ball into 2 pieces. Working with one piece of dough, place between two pieces of parchment paper. Using a rolling pin, roll dough until no more than 1/8” thick.
  • Dough will be dry and tend to crack around the edges. Pinch cracked edges together as you continue to roll out the dough. Using your desired cookie cutter shape, cut out as many shapes as you can.
  • Using a large spatula, move each cookie to the parchment-lined baking tray. Use a smaller cookie cutter to cut out the center of half the cookies. Carefully remove the dough from the inside cut-out.
  • Re-roll the remaining dough to cut out more cookie shapes. Repeat the process with the other piece of dough until all dough has been used.
  • Bake at 350 degrees on parchment-lined baking tray until slightly browned, 7-8 minutes. Remove cookies from baking sheet to a cooling rack once they have had a chance to cool slightly.
  • When cookies are completely cooled, match a whole cookie with one with a cut out so that they are back to back. Spread jam on back of whole cookie. Cover with cookie with cut out.
  • Store cookies in an airtight container at room temperature for up to two days.

Did you make this recipe?

Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!

Facebook Pin Recipe

FacebookTweetPin

You might also like:

Nine squares of Gluten Free Strawberry Cake bars topped with a strawberry cream cheese frosting and decorated with chopped freeze dried strawberries.

Gluten-Free Strawberry Cake

Double Chocolate Tahini Brownies

Vegan Funfetti Loaf Cake with Vanilla Frosting

Pumpkin Layer Cake with Cream Cheese Frosting

About Casey Colodny

Avid home cook and baker since College, Casey went on to attend Le Cordon Bleu in Paris and complete the basic intensive cuisine course. Interested in creating healthier recipes for the V/GF, vegetarian, pescatarian, and paleo eaters! Started The Mindful Hapa in 2018 and has been cooking and sharing tasty recipes and photography ever since.

Reader Interactions

Leave a Review! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Recipe Key


Dairy Free

Gluten Free

Vegan

Vegetarian

Hi! I’m Casey.

Welcome to my kitchen! Here at The Mindful Hapa our recipes bring simple, healthy eating to your table.

 

Learn more 

Work with me 

See more Desserts:

Nine squares of Gluten Free Strawberry Cake bars topped with a strawberry cream cheese frosting and decorated with chopped freeze dried strawberries.

Gluten-Free Strawberry Cake

Double Chocolate Tahini Brownies

Vegan Funfetti Loaf Cake with Vanilla Frosting

Pumpkin Layer Cake with Cream Cheese Frosting

Sign up to get recipes in your inbox.




Find Us

Address
123 Main Street
New York, NY 10001

Hours
Monday—Friday: 9:00AM–5:00PM
Saturday & Sunday: 11:00AM–3:00PM

Search

About This Site

This may be a good place to introduce yourself and your site or include some credits.

About This Site

This may be a good place to introduce yourself and your site or include some credits.

Search

✨MY MOM’S NOT SO ‘SECRET SAUCE’ NOODLE STI ✨MY MOM’S NOT SO ‘SECRET SAUCE’ NOODLE STIR FRY* featuring @beyondmeat, a veggie and protein filled dinner you need to try for dinner!

Now what’s the secret to this sauce? The secret is that it’s so easy to make, just 5 simple ingredients, and the perfect way to add lots of flavor! I also made sure to add the new Beyond Beef with avocado oil for extra delicious flavor and protein, a whopping 21 grams per serving! This is the 4th generation of @beyondmeat and the flavor is the best yet 👏🏼

Here’s everything you need to make this for dinner this week:

My Mom’s Not So ‘Secret Sauce’: 
⅔ cup mirin
⅔ cup sake
⅓ cup soy sauce
2 tsp fresh garlic, minced
2 tsp fresh ginger, finely minced 

Noodle Stir Fry:
4 tbsp olive oil, divided
⅓ cup red onion, finely diced 
3 cloves garlic, minced 
16oz Beyond Beef 
1 tsp salt
6 oz shiitake mushrooms, sliced into thin strips
1 small red bell pepper, cut into thin strips
2 cups broccoli, cut into bite-sized florets
1 cup bean sprouts
10 oz ramen noodles, cooked al dente (1 minute less than package instructions)
⅓ cup fresh cilantro, finely chopped
3 scallions, thinly sliced
Chili crisp drizzle, optional garnish

Instructions included in comments below ⬇️ 

#noodlestirfry #ramennoodles #vegetarianrecipes #vegetariandinner #healthydinner #plantbased #easyrecipes #easydinner #dinnerrecipes #vegetarian #beyondpartner
A fun week in Punta Mita full of sand, endless poo A fun week in Punta Mita full of sand, endless pool time, margaritas🍋‍🟩, and golf cart rides 🏝️🌊☀️🐚🫶🏼
💚🌱SEARED SHRIMP SALAD WITH GREEN GODDESS DRE 💚🌱SEARED SHRIMP SALAD WITH GREEN GODDESS DRESSING loaded with roasted asparagus, zucchini and bell pepper,  crumbled feta, marinated artichoke hearts, sunflower seeds, and some radish microgreens I grew in my @grow.leath fieldhouse 🏠 Here’s how you make this beautiful and flavorful salad ⬇️
—
Green Goddess Dressing:
2 scallions (washed & roots cut off)
½ cup fresh cilantro (loosely packed leaves & tender stems)
¼ cup fresh basil leaves 
¼ cup full fat greek yogurt
2 tbsp olive oil
2 tbsp lemon juice 
2 tbsp water
2 cloves garlic
½ tsp kosher salt + move to taste

Seared Shrimp:
1 lb shrimp, peeled & deveined with tails removed (I used size 22-25 ct)
1 tsp chili powder
¾ tsp kosher salt
½ tsp smoked paprika
¼ tsp cayenne
2 tbsp olive oil, divided

Grilled Veggies
½ red bell pepper, seeded & cut into 1” pieces
1 small zucchini, cut into half moons
½ bunch asparagus, ends removed and cut into 1” pieces
1 tsp kosher salt
2 tbsp olive oil 

Salad:
5 cups butter lettuce (1, 4.5oz container)
2 cups baby arugula
1 cup radish microgreens
1 cup marinated quartered artichoke hearts (1, 6.5oz container)
½ cup feta, cubed
⅓ cup roasted sunflower seeds
—
Full instructions continued in the comments below ⬇️ 
.
.
.
#shrimpsalad #fillingsalads #saladrecipe #healthysalads #searedshrimp #springrecipes #saladinspo #pescatarian #healthyrecipes #easyrecipes #pescatarianrecipes
A week of sandwiches 🥪 save for the next time y A week of sandwiches 🥪 save for the next time you need some sandwich inspo!

🥖 MONDAY: smoked salmon baguette with horseradish aioli, lemon zest, fresh dill, smashed avocado, capers, and pickled red onions 

🌱TUESDAY: roasted mushroom focaccia melt with melted havarti, arugula, and a horseradish mayo 

🍳 WEDNESDAY: southwest avocado breakfast sandwich, with whipped cream cheese, scrambled eggs, avocado slices, @sidedish southwest drizzle (use code CASEY10 for 10% off!), @growleath microgreens, and pickled red onion

🐟 THURSDAY: tinned salmon chili crisp with @fishwife x @flybyjing sichuan chili crisp smoked salmon, tomato slices, avocado, and sliced scallions

✨ FRIDAY:  herby tahini roasted cauliflower sandwich with fresh dill and pepperoncini peppers 

#sandwiches #sandwichrecipes #lunchrecipes #lunchinspo #sandwich #sandwichrecipe #easylunch #easyrecipes

Follow Along

Instagram

Facebook

Pinterest

Footer

  • Work With Me
  • Get to know The Mindful Hapa
  • Recipes

Contact

Privacy Policy + Terms

×
Branding / / Viola Hill Studio
Site Design + Dev / / Meyne

Site Credits

Copyright © 2025 · The Mindful Hapa on Genesis Framework · WordPress · Log in

The Mindful HapaLogo Header Menu
  • About
  • Recipes
    • Breakfast
    • Lunch and Dinner
    • Side Dishes
    • Soups
    • Sauces, Spreads & Dressings
    • Desserts
    • Snacks
    • Dietary
      • Dairy Free
      • Gluten Free
      • Grain Free
      • Nut Free
      • Paleo
      • Refined Sugar Free
      • Vegan
      • Vegetarian
      • Whole30
    • Method
      • 10 Ingredients or Less
      • 30 Minutes or Less
      • Instant Pot
      • No-Bake
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipe Index
  • Portfolio
    • Food Photography
  • Videography
  • Work With Me
 

Loading Comments...