Lemon Vanilla Linzer Cookies with a raspberry chia seed jam. Add this to your list of easy holiday cookies recipes you want to make this season. They are so fun to make and you can use any shape you want, I just love the hearts! These cookies are perfect for full on baking season and they could not be any easier to make. They are so tender, perfectly sweet and totally melt in your mouth.
I think the best part about December is all of the cookies. The cookies we get to bake (and eat!!) I mean they are practically everywhere you look and I don't see anything wrong with that. These gluten free linzer cookies happen to be at the top of my cookie list because of the ease and they are wildly satisfying. Did I also mention these are vegan linzer cookies?! Well, they are. So now you have a perfect cookie that caters to all of your needs, YAY!
HOW TO MAKE RASPBERRY CHIA JAM?
This jam is so easy. Put raspberries and lemon juice in a saucepan over medium and mash the berries as they heat up. Once the berries have brown down into a saucy like consistency, stir in your maple syrup and remove it from the heat. Let jam cool for a few minutes and stir in chia seeds. Add it to jar to cool to room temp and transfer to the fridge to set while your dough is chilling and baking. This raspberry chia jam requires some chilling time, but will be chilled and done by the time your cookies are ready to be slathered with this sweet and tangy jam. 
HOW TO LEMON VANILLA LINZER COOKIES?
Add all dough ingredients into a bowl and combine well. All almond flour is different so add some additional maple syrup if dough isn't quite wet enough. Form dough into a disc, plastic wrap and place in freezer for 15 minutes to roll out easier. Place dough in between 2 sheets of parchment and cut out your shapes and bake them up. Slather with raspberry chia jam. Sprinkle with powdered sugar and et voila! Make the cookies ahead of time, but don't add the raspberry jam until ready to serve!
OTHER COOKIES YOU NEED IN YOUR LIFE:
- Almond Flour Holiday Shortbread Cookies
- Brown Butter Chocolate Chip Cookies
- Slice and Bake Butter Pecan Cookies with Melted Chocolate
- Sprouted Oatmeal Chocolate Chunk Hemp Seed Cookies
If you make these linzer cookies please let me know by leaving a rating/review below! And make sure to sign up for emails so you never miss a new recipe and follow along on my Instagram, Pinterest, and Facebook for more About to Sprout goodness!
Lemon Vanilla Linzer Cookies with Raspberry Chia Jam
Ingredients
Linzer Dough
- 2 ½ cups almond flour
- 4 tablespoons coconut oil melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ lemon zested
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
Raspberry Chia Jam
- 2 cups frozen raspberries
- 1 tablespoon pure maple syrup
- 1 tablespoon lemon juice
- 3 tablespoons chia seeds
Instructions
- In a saucepan over medium heat add your raspberries and lemon juice and mash the berries as they heat up
- Once the raspberries have brown down to a saucy consistency, stir in your maple syrup and then remove from heat and allow mixture to cool slightly before adding chia seeds
- Stir in chia seeds then transfer to a container or jar, cooling completely and once at room temp, transfer to fridge for an hour to set while you make your linzer dough
- Add all Linzer dough ingredients into a bowl and combine well
- Add a dash more maple syrup if you find your dough is not wet enough, since all almond flour is different
- Use your hands to form your dough in a disc shape and wrap in plastic wrap and put in freezer for 15 minutes (no more or will be too hard to roll out)
- Preheat your oven to 350F and line a baking sheet while your dough is chilling
- Remove dough from freezer and place between 2 pieces of parchment paper and roll dough out until ¼ inch thick
- Cut out dough using a cookie cutter. Use a smaller cookie cutter (heart/circle/whatever you have) to cut out a window in the middle of half of your cookies and place cookies on prepared baking sheet
- Bake for 10-14 minutes until the edges get a little color (the smaller cut outs will cook faster!)
- Remove from the oven and let cool completely
- Take the regular shaped cookies and place jam in the middle of each cookie and cover with the cut out cookies on top
- Finish with sprinkle of powdered sugar