Your Valentine’s Day would not be complete without my brand new Strawberry Chia Linzer Cookies! These cookies are paleo-friendly, gluten-free, vegan, and surprisingly easy to make. Not to mention, unlike many other linger cookie recipes, the dough is pretty easy to work with, and the filling is refined sugar-free! It doesn’t get much better than that. You will have to be the judge to find out.
Every year, I have big plans to come up with my own linzer cookie recipe, and every year I get lazy and give up. I’m not sure what prompted me to do it this year, given that I have zero free time, because all my time is now spent developing recipes for my upcoming cookbook. I guess I figured, why the F not add one more thing to my already-full plate. Any other work-a-holics relate?
But back to these linzer cookies. You need them. The only piece of equipment you need for this recipe are some linzer cookie cutters. You can find them on Amazon, and I am linking a great option for you!
What you need to make these linzer cookies
For the cookies:
- Almond flour: I recommend superfine almond flour.
- Coconut flour: You need coconut flour, in addition to the almond flour, to achieve the perfect texture for these cookies.
- Cinnamon: Just a touch of cinnamon is all that is needed, but it adds a nice flavor!
- Baking soda: We don’t want these cookies to rise much, as we would if we were making regular cookies. So you only need a touch of baking soda!
- Maple syrup: Because these cookies will get most of their sweetness from the strawberry-chia jam, we are only using 1/3 cup of maple syrup in this recipe. If you want to substitute for another liquid sweetener, you can try, I just haven’t experimented with others.
- Coconut oil: You need some coconut oil in this recipe; and I would not substitute for another oil. The reason is because when the dough chills, we want the dough to firm up so that it is easier to work with when making the cookies. Other oils won’t harden up the same way that coconut oil does.
- Almond extract: I feel like almond extract is the most underrated extract, but it’s actually my FAVORITE! It doesn’t taste like almonds or even smell like almonds! But it’s what gives a sugar cookie that sugar cookie taste – it’s hard to describe! If you don’t have it, you can omit it all together or substitute for vanilla extract.
- Powdered sugar: This is optional, and needed only if you want to make your cookies extra pretty like you see pictured here. I just sprinkled the powdered sugar on top of the finished cookies.
For the strawberry chia jam:
- Strawberries: In this recipe, you can use fresh or frozen strawberries. I always go with fresh, because it’s totally up to you. And, you can even swap strawberries for raspberries if you’d like!
- Coconut sugar: I find that a touch a coconut sugar makes this jam perfectly sweet. You can substitute for maple syrup if you prefer.
- Chia seeds: The chia seeds are an essential ingredient in this jam filling. Why? Because the chia seeds and expand and become gel-like, which is how the jam forms.
- Lemon juice: The lemon juice offsets some of the sweetness and adds the slightest tang.
How to make these amazing cookies
I know that it making linzer cookies might seem intimidating. They were to me, too, and that’s why I put it off for a few years; until I create the perfect dough recipe. It’s no longer intimidating, you just need to take your time! What’s the rush, anyway? Making anything pretty takes more than a second, okay?!
So let’s do it.
The first step is to prepare the strawberry chia jam, and it couldn’t be easier. You simply place the strawberries in a small saucepan over medium-low heat. Mash them with the back of a fork or to break them down. You can use frozen strawberries, but note, it will take a bit longer for the berries to defrost.
Cook until the strawberries are broken down completely, then add the coconut sugar, chia seeds, and lemon juice. Continue stirring for about 1 more minute. Then remove the saucepan from the heat, and let the mixture to cool. This will allow the jam to thicken.
After you’ve made the jam, it’s time to move on to the cookies, which I think is the fun part!
In a medium bowl, whisk together the almond flour, coconut flour, cinnamon, baking soda, and salt.
Add the maple syrup and melted coconut oil, forming a ball with the cookie dough.
Cover with plastic wrap and refrigerate the dough for 30 minutes – this step is very important because it will allow the dough to harden just enough so that it is pretty easy to work with when making the cookies!
Remove the dough from the fridge and place it between two pieces of parchment paper, and use a rolling pin to roll out the dough, about 1/4 inch thick. It doesn’t have to be perfect, just do your best!
Remove the top layer of parchment paper and use a linzer cookie cutter and make equal amount of the outer rounds and inner cut outs, removing the scrap dough away.
Then, using both hands, lift the edges of the parchment paper with the cut-out cookies & transfer it onto the baking sheet.
Bake for 9 minutes. The cookies should be slightly golden.
Allow to sit for 20 minutes, then transfer to a wire cookie sheet to cool completely.
Once cooled, add about 1 tablespoon of strawberry jam mixture to each of the outer rounds.
Cover the cookies with the other half of the cookie (with the hole in it).
Sprinkle with powdered sugar, and that’s it.
You did it, friends!! You just made your very own linzer cookies!
How to store these cookies
These cookies will stay fresh in the refrigerator for up to one week. I recommend storing them in a covered glass container for maximum freshness.
Other Valentine’s Day sweet treats you will love!
Here are some of my other favorite sweet treats!
Gluten-Free Warm Chocolate Lava Cakes for Two
Creamy Raspberry Chocolate Mousse Cups
Blueberry Oatmeal Tahini Crumble
Paleo Double Fudge Banana Cupcakes
If you make this recipe, please be sure to leave a comment and rating below! And, since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx
Ingredients
Cookies:
- 1 cup superfine almond flour
- ⅓ cup coconut flour
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ maple syrup
- ¼ cup coconut oil, melted
- 1 teaspoon almond extract
- powdered sugar (to sprinkle on top of finished cookies)
Strawberry Chia Jam:
- 1 ½ cups fresh strawberries
- 2 tablespoons coconut sugar
- 2 tablespoons chia seeds
- 2 teaspoons lemon juice
Instructions
- Begin by preparing the jam.
- Add the strawberries to a small saucepan over medium-low heat. Mash them with the back of a fork or to break them down.
- Cook until the strawberries are broken down completely, then add the coconut sugar, chia seeds, and lemon juice.
- Continue cooking 1 more minute. Remove from heat and let cool, to allow the jam to thicken (about 5-6 minutes).
- Now, prepare the cookies.
- In a medium bowl, whisk together the almond flour, coconut flour, cinnamon, baking soda, and salt.
- Add the maple syrup and melted coconut oil, forming a ball with the cookie dough.
- Cover with plastic wrap and refrigerate the dough for 30 minutes.
- Preheat oven to 350 F.
- Remove the dough from the fridge and place it between two pieces of parchment paper, and use a rolling pin to roll out the dough, about 1/4 inch thick.
- Remove the top layer of parchment paper and use a linzer cookie cutter and make equal amount of the outer rounds and inner cut outs, removing the scrap dough away.
- Then, using both hands, lift the edges of the parchment paper with the cut-out cookies & transfer it onto the baking sheet.
- Bake for 9 minutes. The cookies should be slightly golden.
- Allow to sit for 20 minutes, then transfer to a wire cookie sheet to cool completely.
- Once cooled, add about 1 tablespoon of strawberry jam mixture to each of the outer rounds.
- Cover the cookies with the other half of the cookie (with the hole in it).
- Sprinkle with powdered sugar and enjoy!
Rate & review
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