These gluten free raspberry linzer cookies are made with almond flour and filled with a homemade raspberry jam. These cookies are crisp with a nutty lemon and raspberry flavor. In addition, this linzer cookie recipe is gluten free, dairy free, paleo and vegan friendly.
I was browsing cookie recipes on Pinterest and realized I've never made linzer cookies?! While so many flavors came to mind, I decided on these raspberry linzer cookies, as I had a jar of homemade raspberry jam in my fridge.
I'm so glad I did, because these gluten free linzer cookies are amazing! They're subtly sweet with a crunchy cookie texture and gooey raspberry filling. The cookies have a nutty lemon and vanilla flavor that pairs perfectly with the raspberry jam.
Since these cookies are made with almond flour, they are gluten and grain free. They only require 8 ingredient and are paleo and vegan too!
Why You'll Love these Raspberry Linzer Cookies
- gluten free - made with a blend of almond flour and tapioca starch.
- paleo - just simple, wholesome ingredients you can feel good about.
- vegan - this recipe does not require any eggs or butter, making it vegan friendly.
- minimal ingredients - these linzer cookies only require 8 ingredients
- no chill dough - the dough does not need to be chilled. Just combine ingredients, roll between parchment, cut shapes and bake!
Ingredients
The full recipe for these raspberry linzer cookies can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- blanched almond flour - these linzer cookies are made with almond flour, but if you need a nut free version then you can swap the almond flour for tigernut flour.
- tapioca starch - needed for the proper cookie texture
- salt - enhances the flavors
- maple syrup - to sweeten the cookies.
- vanilla extract - for flavor
- lemon - you'll need the zest of one lemon, as well as a little lemon juice
- raspberry jam - I used my homemade honey raspberry jam, but you can use any jam
How to Make Raspberry Lemon Linzer Cookies
The dough for these raspberry lemon cookies is made in one bowl, rolled, cut into shapes and then baked in the oven. After baking and cooling, you'll sandwich the cookies together with raspberry jam. Here are the steps:
- First, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the dry cookie ingredients.
- Mix in the wet ingredients. First use a spatula to mix the dough, then combine using your hands until the dough has a nice, uniform texture.
- Roll the cookie dough between two sheets of parchment paper, to about ⅛ inch thick.
- Remove the top layer of parchment paper and cut out shapes using your cookie cutters.
- Place the cookies on your lined baking sheet. Bake in your preheated oven for 8-12 minutes (baking time will vary depending on cookie thickness, the material of the baking sheet and the actual temperature of your oven).
- After baking, remove the cookies from the oven. Let the cool for 5 minutes, then transfer them to a wire cooling rack and cool to room temperature.
- Spread a dollop of jam on the center of each cookie without a shape cut into it.
- Then place another cookie on top.
Tips and Tricks
- Roll the dough between parchment paper. You can easily roll the dough without it sticking if you roll it between two sheets of parchment paper.
- Let the cookies cool before transferring them. The cookies need to cool on the pan for a few minutes to set.
- Mix up the flavors. You can leave out the lemon zest and juice from the cookies if you don't want a lemony flavor or swap the lemon for orange. You can also choose a different flavored filling like blackberry jam or caramel.
- Decorate the tops of the cookies. I sprinkled a little powdered sugar on my cookies for decoration. You could also top them with royal icing or drizzle white chocolate over the tops.
- Store in fridge. To keep these cookies fresh and flavorful, store them in an airtight container in the fridge.
Storage
These cookies are best stored in the fridge. Place them in an airtight container and keep in the fridge for up to 10 days.
More Paleo Cookies
Looking for other recipes like this? Try these:
Gluten Free Raspberry Linzer Cookies (Paleo)
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: about 11 cookies* 1x
Description
Gluten free raspberry linzer cookies that are made with almond flour and filled with a homemade raspberry jam. These cookies are gluten free, dairy free, paleo and vegan.
Ingredients
Cookies
- 2 cups blanched almond flour (190g)
- ⅓ cup tapioca starch (42g)
- ¼ tsp salt
- ¼ cup maple syrup
- 1 tsp vanilla extract
- zest from 1 lemon (about 1 tsp)
- 1 tsp lemon juice
Filling
- ¼ cup homemade raspberry jam
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the dry cookie ingredients. This includes the almond flour, tapioca starch and salt.
- Mix in the wet ingredients: maple syrup, vanilla extract, lemon zest and lemon juice. First use a spatula to mix the dough, then combine using your hands until the dough has a nice, uniform texture.
- Place the cookie dough between two sheets of parchment paper. Use a rolling pin to roll the dough to about about ⅛ inch thick.
- Remove the top layer of parchment paper and cut out shapes using your cookie cutters. I used a circular cookie cutter with a 2 ⅝ inch diameter and small star shapes. Feel free to use whatever cookie cutters you have on hand.
- Place the cookies on your lined baking sheet and bake in your preheated oven for 8-12 minutes (baking time will vary depending on cookie thickness, the material of the baking sheet and the actual temperature of your oven). The cookies do not spread, so they can be baked close together.
- After baking, remove the cookies from the oven. Let them cool for 5 minutes, then transfer them to a wire cooling rack and cool to room temperature.
- Re-roll any remaining dough and cut out more cookies to bake.
- Once your cookies have cooled, spread a dollop of jam on the center of each cookie without a shape cut into it.
- Then place another cookie (with a shape cut out) on top.
Notes
*The number of cookies you get will vary depending on the size of your cookie cutters and how thin you roll the dough. I was able to get 11 cookies using a circular cookie cutter with a 2 ⅝ inch diameter.
Katie
Enjoy!