Dairy Free Linzer Cookies

These Dairy Free Linzer Cookies are a tasty and fun sandwich cookie.

Made with almond flour and coconut oil, these sandwich cookies are sweet, tart, nutty, with a touch of fruity filling in every bite.

What are Linzer Cookies?

Inspired by the Austrian Linzer Torte pastry, Linzer Cookies are shortbread like sandwich cookies that are filled with a jam and then dusted with powdered sugar.

I like how easy it is to make a great linzer cookie without using dairy ingredients..

Have you tried my Homemade Vegan Raspberry Crumble

That raspberry crumble is made with raspberry jam and topped with a crumble crust. Both this recipe for cookies and that recipe for raspberry crumble are great tasting no added dairy recipes that can be made with raspberry jam.

To make your sandwich cookies a uniform size and shape, you will need a one inch (for the center) and a three inch cookie cutter. You can find a selection of cookie cutters here.

Why we love homemade linzer cookies.

This is a great tasting cookie that you can make at home. It is also full of flavors and textures that make it even better.

Here is what else we like about this recipe.

• Linzer cookies are especially popular during the holiday season and Valentines day.
• These cookies are classic and nostalgic cookies that about everyone can relate to.
• Personalizing these cookies are as easy as using a different flavor of jam or adding chopped nuts to the dough.
• While these cookies are great as a snack or for dessert, they are also great cookies for gift giving or for sharing at a cookie exchange.
• Linzer cookies are actually easy to make.
• You can serve these cookies with coffee, tea, or even with a glass of vegan milk.

Ingredients needed to make Linzer Cookies Without Eggs or Butter.

• Flour. Regular all purpose flour was used to make my cookies. You can use an alternative flour, such as gluten free flour, as long as it measures like regular flour and can also be baked with.
• Cornstarch. Added for cookie texture and binding.
• Powdered Sugar. Use a vegan powdered sugar to keep these cookies vegan.
• Blanched Almond Flour A dry ingredients that also contributes flavor to thie recipe.
• Baking Powder. Added for a bit of leavening.
• Coconut Oil. Your coconut oil should be melted and then cooled to room temperature for these cookies.
• Coconut Milk. Use a full fat coconut milk for moisture.
• Almond Extract and Vanilla Extract. For flavor.
• For the filling and topping you will need additional powdered sugar and raspberry jam.

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Tips for making the best vegan linzer cookies.

The sandwich cookie layers that are made in this recipe are intended to be like a shortbread. For this reason, it is important to measure the ingredients well to get the perfect balance of dry to wet ingredients.

More helpful tips for you.

1. Because we are using coconut oil, your cookies will have a coconut taste to them. For a more traditional almond flavor, add additional almond extract to mask the coconut.
2. Chilling the dough is an essential step for both structure and using the cookie cutters successfully. You can refrigerate your dough for as little as an 15 minutes. Or for up to a few days allowing the dough to get to room temperature before rolling it out.
3. Raspberry jam is traditional filling choice for this recipe. Alternative choices include strawberry, blueberry, rhubarb, or even chocolate
4. Blanched almond flour is used in this recipe as it does not contain any almond skin, which can affect the texture of the cookie. Make sure that your almond flour is blanched for best results.
5. Make these cookies as low in sugar as possible by using jam with no added sugar and omitting the topping. You can find a selection of sugar free jams here..
6. The cookies are done baking when they are browned on the edges. They may seen soft in the centers but, should set while they cool on the warm baking sheet.

How to make Dairy Free Linzer Cookies

Prep Time: 20 minutes .
Bake Time: 10 minutes .
Servings: 18 cookies.
You will need two cookie cutters, one small and one larger .

1. Dry ingredients. In a medium bowl, use a whisk to combine together the flour, corn starch, powder sugar, and baking powder.
2. Wet Ingredients. In a mixing bowl, beat together the coconut oil, coconut milk, and extracts until combined.
3. Combine. Add the dry ingredients from the first bowl to the mixing bowl and mix until combined, soft and pliable (not wet or sticky).
4. Refrigerate. Divide your cookie dough in half and then wrap the halves in plastic wrap and refrigerate for 15 minutes. Meanwhile, line two baking sheets with parchment paper.
5. Roll out bottom cookies. Preheat your oven to 350°. Place the first half of dough between two pieces of parchment paper to about ¼”. Then use your three inch cookie cutter to cut out shapes from the rolled out dough, placing the cookie shapes on to your first prepared baking sheet about an inch apart.
6. Roll out top cookies. With the second half of dough, repeat the process of rolling out the dough and cutting the dough with the larger cookie cutter. Then use the smaller cookie cutter to cut out the center of the cookies before placing the cookies on to your remaining lined baking sheet.
7. Bake. Bake your cookies for for 9-11 minutes or until they are just dry to touch and browned at the edges. Then allow the cookies to cool on the baking sheets for five minutes before transferring to a cooling rack to fully cool.
8. Dust. When the cookies have cooled, generously dust the tops of the cookies with a hole in the center with your powdered sugar.
9. Assemble. Use a tablespoon to spread jam over the inside of the cookies that do not have a hole cut out in the center. Then top each of the jam covered cookies with a cookie dusted with the powdered sugar.

Expert Tip 👉 If you refrigerate your dough for longer than 15 minutes, allow the dough to come to just below room temperature before rolling. Do not reroll multiple times as this will make the cookies tough. Also, To limit the jam from spreading outside of the cookies, only spread the jam in the center of the cookies.

How to store linzer cookies made without dairy.

It is best to serve the filled cookies as soon as possible. Unassembled, these cookies can be stored in an airtight container for up to a week at room temperature or in the freezer for 1 month. Assembled cookies can be stored at room temperature for up to three days.

You may also be interested in these vegan cookie recipes.

• Vegan Walnut Shortbread Cookies
• Easy Almond Flour Cookies (vegan)
• Vegan Raspberry Sandwich Cookies
• Vegan Tahini and Lemon Cookies
• Vegan Chocolate Cookies
• Vegan Gingersnap Cookies
• Vegan Meringue Cookies

Print the recipe for Dairy Free Linzer Cookies

Dairy Free Linzer Cookies, a delicious vegan shortbread like cookie recipe made with raspberry jam filling and no added dairy.

Please see recipe post for further details on this recipe.