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.
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.
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?
- Preheat Oven – to 350F and line a baking tray with parchment paper.
- Blend all Wet Ingredients in Food Processor – coconut oil, egg, vanilla, plus coconut sugar, and process until well combined.
- 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.
- Form dough – into two balls (to make rolling out cookies easier).
- 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.
- 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.
- Re-roll out Dough – using what is remaining.
- Repeat – 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.
- 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 🙂
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.
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