Vegan Raspberry Linzer Cookies
Recipe credited to Medical Medium in the original StudioLink article.
Almond flour and gluten-free oat flour cookies sandwich a homemade raspberry chia jam. Give the dough its chilling time, then let the baked cookies cool completely before filling.
Jam chill: 1 hour | Dough chill: At least 20 minutes
After cutting: Chill at least 15 minutes | Before filling: Cool completely
Ingredients:
For the Cookies
- 1 1/4 cup almond flour
- 3 cups gluten-free oat flour
- 1/3 cup maple syrup
- 1/2 cup melted coconut oil
- 1 tsp alcohol-free vanilla extract
- sea salt (optional)
For the Jam
- 2 cups raspberries (fresh)
- 1-3 tbsp maple syrup (depending on sweetness of raspberries)
- 1/2 tbsp lemon juice
- 3 tbsp white chia seeds
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
1. Cook the jam. Combine the fresh raspberries, 1–3 tablespoons maple syrup, and lemon juice in a small saucepan. Cook over medium-high heat, stirring frequently, until the raspberries have broken down.
2. Thicken the jam. Remove from the heat and stir in the white chia seeds. Transfer to a suitable container and refrigerate for 1 hour to thicken.
3. Mix the cookie dough. Combine the almond flour, gluten-free oat flour, ⅓ cup maple syrup, melted coconut oil, alcohol-free vanilla extract, and optional sea salt in a bowl. Mix with a wooden spoon, then transfer to a surface lightly dusted with gluten-free oat flour and knead until uniform.
4. Chill the dough. Divide into two pieces. Wrap each piece and refrigerate for at least 20 minutes.
5. Prepare the oven and trays. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
6. Roll and cut. Work with one piece of dough at a time, keeping the other chilled. Roll between two sheets of parchment to ¼ inch thick. Cut equal numbers of solid cookie bottoms and cookie tops with a small shape cut from the center.
7. Chill the cut cookies. Transfer the shapes to the lined baking sheets and refrigerate for at least 15 minutes before baking.
8. Bake. Bake for 8–12 minutes, until very slightly browned. Begin checking at 8 minutes, especially if using small cutters.
9. Cool completely. Let the cookies firm up enough to move without breaking, then carefully transfer to a cooling rack. Cool completely before filling.
10. Fill and sandwich. Spread about 1 teaspoon of the raspberry chia jam onto each solid bottom cookie. Gently place a cutout cookie on top. Repeat with the remaining cookies.
Texture Fix: Chill Twice, Fill When Cool
Keep both chills. Rest the dough for at least 20 minutes before rolling, then chill the cut cookies for at least 15 minutes. Do not skip the second chill.
Keep the thickness even. Roll to ¼ inch so thin edges do not brown before thicker centers are ready.
When to pull them: Remove when very slightly browned, rather than waiting for a deep golden color.
Cool before filling. Warm cookies are delicate. Let them cool completely, then sandwich gently with the thickened jam.
Day 2: A Sweet Treat Ready to Reach For
Store: The original recipe allows an airtight container at a cool room temperature for up to 24 hours, or refrigeration for several days. Refrigerate for longer storage, especially in a warm kitchen.
Serve tomorrow: Take out only what you plan to eat and let refrigerated cookies lose their chill briefly before serving. They do not need reheating.
Make ahead: Freeze completely cooled, unfilled cookies with parchment between layers. Thaw in their container before adding jam. Keep the jam refrigerated separately.
Gluten-free note: Readers with celiac disease should use certified gluten-free ingredients, including oat flour, check labels, and avoid cross-contact from equipment and preparation surfaces.
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