These easy linzer cookies have cute little cutouts (use any shape you wish!) and are filled with a naturally sweetened chia jam! The cookies themselves are free of gluten, eggs, dairy, and refined sugar plus they’re vegan friendly!
- 1/2 cup dairy-free or regular butter, softened
- 1/4 cup + 2 tablespoons maple syrup
- 1 1/2 cups gluten-free flour blend or unbleached all-purpose flour + extra for dusting (I used King Arthur Flour Gluten-Free Measure for Measure flour)
- 1/2 cup blanched almond flour
- 1/4 teaspoon of salt
- 1 teaspoon vanilla extract
- chia jam
- powdered sugar, optional
- 2 cups fresh or frozen berries of choice, hulled and chopped if necessary (I used strawberries and a few raspberries to add color)
- 2–3 tablespoons honey, maple syrup, or cane sugar (use more or less to taste)
- 1 tablespoon lemon juice or orange juice, optional
- 3–4 tablespoons chia seeds
- In a large mixing bowl, combine softened butter and maple syrup. Mix until well blended. Add flours, salt, and vanilla. Blend until well incorporated, about 1-2 minutes. Dough should be like regular cookie dough. If your dough is too dry for some reason, you can add a splash of water to bring it together; too loose add flour a tablespoon at a time until it forms a soft dough.
- Roll dough between two large pieces of parchment or wax paper, about ¼-inch thick. The thinner you roll the dough, the more crisp/crunchy they will be. Dust with a little extra flour if it gets too sticky. To make the cookie sandwiches, you’ll need two of the same sized cookie cutter, with a smaller cutter for the “window”. Cut one regular cookie and one cookie with a smaller cut out in the center for each sandwich. Place cut outs 1 or 2-inches apart on a parchment lined baking sheet. If dough is too fragile to transfer, use a spatula or refrigerate until cold and you should be able to handle it better. Re-roll and repeat cutting with remaining dough.
- If you didn’t already refrigerate the dough, I like to place pans in the refrigerator for at least 15–20 minutes to chill the dough. This helps the cookies hold their shape better.
- Ten minutes before baking, preheat oven to 350F. Bake in the preheated oven for 10-15 minutes, or until edges are lightly browned and center is set. The cookies will be pretty light in color. Allow to cool slightly on the pan and then transfer cookies to a rack to cool thoroughly. They can be crumbly if handled when they’re hot.
- Place a small dollop of chia jam onto the bottom cookie and top with the cookie with the cut out. Sprinkle with powdered sugar, if you wish, and store in an airtight container in a cool room for up to 24 hours, or in the refrigerator for several days. Makes about 1–2 dozen cookies, depending on the size your cookie cutters.
- To make the chia jam, combine chopped fruit, sweetener, and optional citrus juice in a small saucepan. Cook over medium heat, until mixture becomes bubbly and fruit begins to break down. Mash slightly to break up any large chunks. Taste and adjust sweetener, if needed. Remove from the heat and stir in chia seeds. Let sit until mixture begins to thicken. Cool completely before filling cookies. Store any leftovers in an airtight container in the refrigerator for several days. Can use leftovers to top toast, ice cream, or oatmeal!
- Category: Cookies, Gluten-Free, Vegan