These easy grain free linzer cookies have a vegan option and are are delicate, light, so delicious and use only 8 ingredients. Buttery shortcrust biscuit filled with raspberry chia jam, these German-inspired cookies will delight you.
Its the silly season and there is nothing better than celebrating with Christmas cookies (in my opinion). These jam filled paleo linzer cookies are free from gluten, grains, refined sugar and dairy and are the perfect festive snack.
How to make paleo grain free linzer cookies
Step 1. The dough.
The dough is very simple- its a basic cookie recipe of beating the butter and maple syrup and then mixing in the dry ingredients. Wrap and chill the dough.
Step 2. Cut out cookies.
Roll out dough between baking paper or silicone mats then using cookie cutters cut your cookies. Use a star or heart shaped cutter and cut shapes into half the cookies.
Step 3. Bake.
Step 4. Make chia jam.
Step 5. Assemble your cookies
TIPS TO PERFECT THESE GRAIN FREE LINZER COOKIES
- Use real butter– or for a vegan version use the hard, block style butter you find wrapped in paper. Do not use a spreadable butter or margarine as the water content is much higher in these products. Spreadable butter causes a spreadable cookie that will loose its shape and turn into a mess. For vegan options I recommend Naturli or Miyokos.
- Follow the recipe exactly as it is. Don’t skip the refrigeration times. I have. Its not pretty.
- Use all 3 of the flours listed for the best texture.
- Test your oven– if you’re unsure if your oven runs true to temperature get an oven thermometer and check (they’re cheap and effective).
Looking for other free from snack recipes? You might like to try:
- Grain free chocolate chip cookies
- Healthy fruit nut slice
- 5 ingredient vegan chocolate ice cream bars
- Peanut butter hemp protein bars
- Paleo, vegan chocolate cupcakes
If you made these paleo + grain free linzer we would love your feedback below! Comments and reviews help this little business grow 🙂Print
These grain free linzer cookies are the perfect Christmas or Valentines day cookies, and also happened to be free from grains, gluten, refined sugar and dairy.
- 125g (1/2 cup) block style butter- cows or vegan, see notes
- 100g (1/3 cup) pure maple syrup
- 60g (1/2 cup) almond meal
- 150g (1 cup) buckwheat flour
- 12g (1 Tbsp) tapioca flour/starch
- Optional; 1 tsp vanilla extract
Raspberry chia jam
- 2 cups raspberries, fresh or frozen
- 40g (1/4 cup) chia seeds
- 40ml (2 Tbsp) lemon juice
- Icing sugar or coconut flour to dust, optional
- I recommend using scales for this recipe and following all instructions to a T. The recipe is easy however the cookies rely on the mentioned resting times below to stay intact.
- Cube the butter and place into a mixing bowl with maple syrup. Using electric beaters beat until it’s well incorporated.
- Sift in the remaining ingredients and gently (on the lowest speed) beat the mixture together until a smooth dough has formed. Once your dough is uniform divide into 2 small balls. Flatten to form a disc shape then wrap in plastic or compostable wrap and refrigerate for 2+ hours.
- Line 2 baking trays with baking paper and set aside. Remove dough from the fridge. Between 2 sheets of baking paper/silicone mats roll out the dough to 3-4mm thick. Take your preferred cookie cutters (4-6cm) and cut cookies from the dough, placing onto the prepared trays. You want to avoid rolling out the dough too many times (especially in hot weather) so aim to cut cookies close together so there is not much dough left. Next, use a small heart or star cookie cutter and cut a heart/star into the middle of half of the cookies on the tray.
- Bunch up any remaining dough, add it to the second dough disc in the fridge and repeat step 4. Continue to repeat step 4 until all of the dough has been used. Note- if you’re making these on a forecasted hot day try to make them in the morning before its too hot. If your dough becomes too soft to roll, refrigerate again (store already cut cookies in the fridge).
- Place your 2 trays of cookies into the fridge for 30+ minutes. When you’re ready to bake preheat the oven to 180C / 350F. Transfer cookies from the fridge into the hot oven. Bake for 7-10 minutes, being mindful to watch then from 7 minutes onwards. These cookies will burn easily if they have been rolled too thinly, so check every minute form the 7 minute mark. To asses if they are cooked gently lift the base of one cookie- underneath should be light golden brown.
- Allow cookies to cool for 5 minutes on the tray before carefully transferring with a spatula/egg flip to a wire rack to cool completely.
Raspberry chia jam
- Place raspberries and a splash of water into a saucepan over low-medium heat. After 2-3 minutes the berries will begin to release juices and at this stage add the chia seeds. Cook on low heat for 5 minutes, watching carefully. Stir regularly and add more water if the mixture starts to stick. Turn off heat. Add lemon juice and stir through, then place in a bowl in the fridge to cool completely.
Assemble your raspberry liner cookies
- Once both your cookies and jam have completely cooled you can put them together. First dust the top cookies (those with the heart/star cut out) with icing sugar. For a sugar free version use monk fruit icing sugar or coconut flour.
- Add a teaspoon of jam to a bottom cookie, then gently squeeze a dusted, top cookie on top.