Buttery grain-free vegan linzer cookies with yummy chocolate fudge filling (or swap for your favorite jam!) The perfect easy healthy holiday baking recipe!
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I need you to know this upfront: I think this is my first time making linzer cookies. I say “think” because there is one vague memory of making them at my sister’s friend’s house as a kid, but it’s blurry enough to not count. So yes, this is my first time making linzer cookies.
I also need you to know: I adore linzer cookies and don’t know why I waited so long. Buttery soft shortbread squished around jam or chocolate fudge filling, plus the dainty top view with those cute little cutouts. There is just so much to love.
Of course I had to put my own healthier spin on them with a grain-free vegan cookie and dark chocolate ganache inside. Why not jam like the holiday tradition? Because CHOCOLATE.
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How To Make Vegan Linzer Cookies
The cookie itself is very versatile, and honestly doesn’t even need the filling it has so much flavor going on by itself. A little spice, a little citrus, a little vanilla bean, and the best just-crispy texture. You can skip any of the spices or additions and opt for a simple shortbread, but personally I think all these flavors pair marvelously with the chocolate filling.
So you will need…
- Almond flour and coconut flour. Its a deliciously buttery grain-free combo, my favorite for cutout cookies.
- Maple syrup to sweeten the cookies.
- Coconut oil, or you can try swapping in nut butter instead but you will likely need a bit more.
- Cinnamon, cloves, orange zest, and vanilla. This is what makes them basically taste like edible Christmas carols.
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How To Make The Chocolate Fudge Filling
Again, feel free to go the classic raspberry jam route and just skip this whole section. But if the words CHOCOLATE FUDGE FILLING speak to your soul like they do mine, it’s just 2 ingredients and so decadently worth trying.
Dark chocolate and coconut milk – that’s it! Melt together, stir until smooth, and then allow it to cool for until it thickens to a perfectly dollop-able consistency. I used my favorite Hu Gems which melt like a damn dream and are a gift for the tastebuds too.
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Tips for Perfect Linzer Cookies
- Chill the cookie dough. The dough is slightly fragile since it’s egg free, so I recommend rolling, cutting, then chilling on a flat surface for 30 minutes before you transfer to the baking pan. This will make moving them very easy and prevent any cookie bending or breaking.
- Cool the cookies completely before sandwiching. If the cookies are warm the filling will melt and squish out the sides.
- Dust with powdered sugar, or use powdered coconut milk for a sugar-free alternative.
- Spread any extra fudge filling on any and everything, don’t you dare waste a drop of that divine stuff.
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Vegan Linzer Cookies
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Prep Time: 1 hour -
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Clik here to view. Cook Time: 8 minutes -
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Clik here to view. Total Time: 1 hour 8 minutes -
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Clik here to view. Yield: 8 sandwiches -
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Clik here to view. Category: cookies -
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Clik here to view. Method: baking -
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Clik here to view. Cuisine: America
Description
Buttery grain-free vegan linzer cookies with yummy chocolate fudge filling (or swap for your favorite jam!) The perfect easy healthy holiday baking recipe!
Ingredients
- 1 cup (120g) almond flour
- 1/3 cup (40g) coconut flour
- 1/4 cup (80g) maple syrup
- 1/4 cup (50g) coconut oil
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/2 tsp baking soda
- 1 tsp orange zest
- 1/2 a vanilla bean (or 1 tsp vanilla extract)
- 1/4 tsp salt
Chocolate Fudge Filling
- 2/3 cup (120g) Hu Gems
- 1/4 cup (60g) coconut milk
Instructions
- Whisk almond flour, coconut flour, cinnamon, cloves, baking soda, zest, seeds scraped out of the vanilla bean, and salt.
- Add maple syrup and coconut oil. Mix to form a ball of dough.
- Roll out between two pieces of wax paper to 1/4 inch thickness.
- Cutout with a linzer cookie cutter, you should get approximately 16 cookies.
- Transfer dough to a pan and freeze for 30 minutes (this makes transferring to the baking sheet easier.
- Preheat the oven to 350ºF.
- Use a spatula to transfer cookies to a lined baking sheet.
- Bake for 8-9 minutes until golden brown.
- Cool completely.
- For the filling, melt the Gems with the coconut milk. Stir until smooth.
- Spoon a dollop of the filling on each whole cookie, top with the cutout cookies, and chill until the chocolate is firm.
Nutrition
- Serving Size: 1 sandwich
- Calories: 321
- Sugar: 12g
- Sodium: 157mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
Keywords: holiday, Christmas, ganache, chocolate, shortbread, easy, healthy, almond flour, paleo, gluten free
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