Paleo Raspberry Linzer Cookies

Ingredients

• Paleo flour2 cups
• coconut sugar6 tablespoon
• eggs2
• coconut oil2 tablespoons
• vanilla extract2 teaspoons
• almond extract2 teaspoons
• baking soda1 teaspoon
• equal parts arrowroot starch and coconut sugar, for powdered sugar substitute topping
• One 12-ounce bag frozen raspberries
• maple syrup2 tablespoons
• chia seeds2 tablespoons
• lemon juice2 teaspoons

Method

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.

Swaps & 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.