Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Linzer cookies recipe - Dr. Axe

Raspberry Linzer Cookies


  • Author: Dr. Josh Axe
  • Total Time: 2 hours 10 minutes
  • Yield: 12 cookies 1x
  • Diet: Gluten Free

Description

There is a lot to love about a linzer cookie with its perfect balance of sweet yet tart raspberry jam between two rich and buttery cookies. Visually, it’s a very pretty sandwich cookie, but it’s also delicious.


Ingredients

Scale

Cookie Dough:

  • 2 cups Paleo flour
  • 6 tablespoon coconut sugar
  • 2 eggs
  • 2 tablespoons coconut oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • 1 teaspoon baking soda
  • equal parts arrowroot starch and coconut sugar, for powdered sugar substitute topping

Raspberry Jam

  • One 12-ounce bag frozen raspberries
  • 2 tablespoons maple syrup
  • 2 tablespoons chia seeds
  • 2 teaspoons lemon juice

Instructions

  1. In a medium sized bowl, mix all cookie ingredients.
  2. Kneed with hands into a large ball and then cut in half.
  3. Form the halves into separate balls and flatten into disks about the size of a CD.
  4. Wrap and let sit in fridge for 1–2 hours.
  5. Preheat oven to 350 degrees F.
  6. In a saucepan on medium low, combine raspberry jam ingredients. Let simmer and reduce for about 10–15 minutes. Consistency should become thick like a jam. Let cool.
  7. Roll out cookie dough disk between two sheets of parchment paper until about 1 centimeter in thickness.
  8. Using a cookie cutter, cut 12 cookies of the same size. You can use any shape. These will be your cookie bottoms.
  9. Repeat with the second cookie dough disk, creating cookies the same size as the prior cookies.
  10. Cut out a slightly smaller cookie within the larger cookie to create a hole. These will be your cookie tops.
  11. Place all the cookies on a lined baking sheet and bake for 8–10 minutes. Let cool on a cooling rack.
  12. Lightly dust cookie tops with the powdered sugar substitute.
  13. Spoon raspberry jam onto the cookie bottoms. About a tablespoon each.
  14. Place cookie top to sandwich the jam and serve.

Notes

Instead of the usual wheat flour, these gluten-free linzer cookies are made with a Paleo flour blend. I used one that contains almond, coconut and arrowroot flour.

  • Prep Time: 2 hours
  • Cook Time: 10 min
  • Category: Desserts, Cookies
  • Method: Baking
  • Cuisine: Austrian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 141
  • Sugar: 10.7g
  • Sodium: 38mg
  • Fat: 5.3g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 2.1g
  • Carbohydrates: 16.9g
  • Fiber: 4.3g
  • Protein: 7.6g
  • Cholesterol: 103mg

Keywords: raspberry linzer cookies, linzer cookie recipe