I baked these vegan raspberry linzer cookies for my sister’s bridal shower last weekend. The raspberry jam made the cookies beautiful, and she said they were the prettiest cookies she had ever seen.
Delicious Vegan Raspberry Linzer Cookies
The Vegan Raspberry Linzer Cookies are a classic treat featuring a delicate almond-based dough that holds a rich raspberry jam filling. This recipe takes about 1 hour to prepare and makes approximately 12 cookies.
Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut oil melted
- 1 teaspoon vanilla extract
- 1/4 cup raspberry jam (or any preferred jam)
- Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a mixing bowl, whisk together almond flour, all-purpose flour, powdered sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, combine melted coconut oil and vanilla extract. Pour the wet mixture into the dry ingredients and mix until a smooth dough forms.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Roll and Cut: Once chilled, roll out the dough on a lightly floured surface to about 1/4 inch thick. Use a cookie cutter to cut out shapes. Use a smaller cookie cutter to cut out the centers of half the cookies for the top layer.
- Bake: Place the cookies on the prepared baking sheet and bake for 10-12 minutes until lightly golden. Let them cool completely.
- Assemble Cookies: Spread a spoonful of raspberry jam on the flat side of the solid cookies and top with the cut-out cookies. Dust with powdered sugar before serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 12 cookies
- Calories: 150kcal
- Fat: 8g
- Protein: 2g
- Carbohydrates: 20g
I store the cookies in an airtight container at room temperature for up to five days. The jam stays sweet, and I let cookies come to room temperature before serving.
