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Lemon Vanilla Linzer Cookies with Raspberry Chia Jam

Prep Time30 mins
Active Time12 mins
Chill Time15 mins
Total Time57 mins
Course: Dessert
Cuisine: American
Keyword: Cookies, Dairy Free, Gluten Free, Holiday Cookies, Paleo, Vegan
Servings: 8 cookies sandwiched
Author: rylee


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
  • teaspoon ground cinnamon

Raspberry Chia Jam

  • 2 cups frozen raspberries
  • 1 tablespoon pure maple syrup
  • 1 tablespoon lemon juice
  • 3 tablespoons chia seeds


  • 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