Dairy Free Linzer Cookies
Dairy Free Linzer Cookies, a delicious vegan shortbread like cookie recipe made with raspberry jam filling and no added dairy.
Servings: 18
Equipment
Ingredients
- 10 tbsp Flour.
- 4 tbsp Cornstarch.
- 1 cup Powdered Sugar
- ⅔ cup Blanched Almond Flour
- ½ tsp Baking Powder.
- 6 tbsp Coconut Oil. --melted and then cooled to room temperature for these cookies.
- 4 tbsp Coconut Milk. --full fat coconut milk
- 1½ tsp Almond Extract
- ½ tsp Vanilla Extract.
Filling and Topping
- 2½ tbsp powdered sugar
- ⅓ cup raspberry jam.
Instructions
- Dry ingredients. In a medium bowl, use a whisk to combine together the flour, corn starch, powder sugar, and baking powder.
- Wet Ingredients. In a mixing bowl, beat together the coconut oil, coconut milk, and extracts until combined.
- Combine. Add the dry ingredients from the first bowl to the mixing bowl and mix until combined, soft and pliable (not wet or sticky).
- 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.
- 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.
- 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.
- 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.
- Dust. When the cookies have cooled, generously dust the tops of the cookies with a hole in the center with your powdered sugar.
- 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.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
originally posted:
November 18, 2024*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 140kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 15mg | Potassium: 18mg | Fiber: 1g | Sugar: 11g | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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