Eat - December 23, 2019

How To Make Vegan, Gluten-Free Linzer Cookies

Linzer cookies are a favorite holiday treat. Not only are they gorgeous, but they are really scrumptious too. They’re great to give away as gifts, to bring to a holiday cookie swap party, or to just enjoy with loved ones during the holidays. These raspberry jam-filled, toasted hazelnut oat cookies made with lemon zest, cinnamon, and ground cloves are sure to please everyone. 

Ingredients
  • Cookie:
  • 1/3 cup coconut oil, melted
  • 1 cup coconut sugar
  • 1 tbsp flax meal
  • 3 tbsp filtered water
  • 1 tsp lemon zest
  • 2 cups oat flour (or sorghum flour)
  • ¾ cup raw hazelnuts
  • 1 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • ½ tsp vanilla extract
  • Garnish:
  • 2-3 tbsp vegan powdered sugar
  • Filling:
  • ½ cup raspberry jam
Follow These Steps
Steps
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Preheat oven to 350 degrees Farenheit.

Make hazelnut meal by pulverizing hazelnuts in a blender.

In a medium bowl, mix the coconut oil and coconut sugar.

Add in the flax meal, water, vanilla extract, and lemon zest.

In another bowl, stir together the oat flour, hazelnut meal, cinnamon, and cloves. Gradually stir the dry ingredients into the sugar mixture.

The dough will be stiff, so you may need to knead it by hand to get it to come together.

Roll the dough out between two pieces of parchment paper to ⅛-inch thickness.

Remove the top layer of parchment and cut into rounds using a cookie cutter.

For easy removal, place the cookies onto a cutting board and into the freezer for about 3-4 minutes. This makes it easier to handle the cookies and remove them from the parchment paper.

Transfer cookies onto a cookie sheet spaced 2 inches apart.

Count your rounds and use a small cookie cutter to cut the center out of half of the cookies. This can be done while the other half of the cookies bake. 

Bake for 10-12 minutes in the preheated oven, until firm. Note: Since coconut sugar is brown, the cookies will be brown.

Dust with vegan powdered sugar as soon as they are removed from the oven. 

Allow cookies to cool completely.

Spread jam on top of the solid cookies. 

Top with the cookies that have the cut out shapes.

Next Step

*Yvonne Ardestani is the chef behind Yvonne’s Vegan Kitchen. Yvonne also operates a catering business where she creates the most beautiful vegan and gluten-free cakes for every occasion.

**If you haven’t had a chance yet, head over to MAED Holiday for more of MAED’s holiday goodness!!

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Photography - Erica Allen
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