Raspberry Linzer Cookies


I hope you enjoyed your weekend! The highlight of mine was meeting my sister at our parent’s house early yesterday morning to treat our Dad to a Father’s Day feast. I brought along a basket filled with ingredients for pancakes and sausage scramble, and Christina, my sister, brought her mad chopping skills. Boy can that girl wield a knife!

The three of us hung out in the kitchen while Christina and I cooked, then spent the day out on the patio sharing jokes, telling stories, and smiling incessantly.

Just look at how happy he is there with that stack of pancakes in front of him ;)

I owe so much to my Dad. He has supported me through the rough patches, has one of the strongest shoulders to cry on, and always knows how to make me laugh.

I was in such a cheery and loving mood when I got home that I decided to make Kevin a treat using his favorite fruit of all time, raspberries.

Kevin goes crazy for raspberries. Every time we go grocery shopping together he makes it his mission to find as many new raspberry flavored foods as possible. The items he finds are usually a disappointment – artificial color there, unnatural flavor there, and loads of sugar to top it all off. In an effort to help him avoid as many processed raspberry treats as possible, I try to create recipes that will nourish his raspberry obsession without having his blood sugar sky rocket.

This week, I focused on combining his favorite fruit with his favorite cookie…

While the linzer cookie was a dessert reserved for Christmas during Kevin’s childhood i Germany, lightening up the recipe with grain-free flours, minimal sugar, and organic jam transforms it into a treat that can be enjoyed year round. And, if the organic jam happens to be raspberry flavored, you can bet Christmas or not, Kevin will be all over it!

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4.0 from 1 reviews
Raspberry Linzer Cookies
Author: 
Recipe type: Vegan (option), Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free
Prep time: 
Cook time: 
Total time: 
Serves: 10 cookie sandwiches, 10 servings
 
Traditionally, linzer cookies (also known as sandwich cookies around our house) are made up of flour, ground nuts, sugar, egg yolks, spices and lemon zest and filled with preserves. Being from Germany, they are one of Kevin’s favorite and rarely saved just for Christmas. These healthy, vegan, grain-free, linzer cookies have a coconut flour base, converting this otherwise heavy dessert into a light and sinfully delicious raspberry cookie sandwich!
Ingredients
Instructions
  1. Sift almond flour, coconut flour, baking soda and salt in a large bowl. Set aside.
  2. In a smaller bowl, mix together oil, honey and vanilla with a hand mixer until combined.
  3. Add wet ingredients to dry, and mix with hand mixer until incorporated.
  4. Place dough in the center of a large piece of parchment paper and cover with an additional sheet of parchment. Roll out to ⅛ inch thick and place in the freezer for 30 minutes.
  5. Preheat oven to 350F and line a cookie sheet with parchment paper or silicon baking mat. Set aside
  6. Remove dough from freezer. Using a Wilton linzer cookie cutter set, press cookie shapes into dough. You will probably have to bake the cookies in batches as the dough becomes sticky after a couple of minutes. When this happens, place the first batch in the oven for 5 minutes, roll out dough to ⅛ inch thick again and place back in freezer.
  7. Remove cookies from oven when just lightly golden edges, no more than 5 minutes. Allow to cool on the parchment paper lined/silicon mat lined cookie sheet for 2 minutes before transferring to a rack to cool.
  8. Repeat with remaining dough, freezing for a couple of minutes in between batches.
  9. I kept the linzer heart cutouts and baked for 3 minutes once all cookies were done.
  10. Once cooled completely, place 1 teaspoon jam on the top of the rectangle pieces and place cutout section over top. Repeat with remaining cookies and enjoy!
Notes
To make vegan, use agave nectar, coconut nectar, or other liquid sweetener. Feel free to freeze remaining cookies as they keep really well in the freezer!

While I let Kevin have the cookie sandwiches all to himself, you better believe I collected the little hearts for my lunches for the week. They’re just so cute and fun to eat!

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Comments | Leave Your Comment

  1. Just made these and yhey were awesome!! I used apple butter for the filling. Yum! :) Thx for a terrific recipe!

    Dana

    • Oh yum! Apple butter would be fantastic in these. Nice work, Dana

  2. I’ve tried to bake it. They look very yummy and great. From a total 1 cup of flour I do not get 10 cookies. The dough with the coconut oil is also very soft. Is it really is your recipe? Too bad, did everything exactly as described. Greetings from Germany Kathi

    • Hi Kathi – it could be in the form you were using. Did you use the Wilton form as I linked to in the recipe? Yes, the dough is very soft. Be sure to place it in the freezer between batches as I listed. Hoping I can help pinpoint what happened here as I’ve made this recipe many times with great success!

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