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+ servings

Strawberry Chia Linzer Cookies

5 from 1 vote
Nicole Modic
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
SERVES 12 cookies
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These Strawberry Chia Linzer Cookies are so perfect! The shortbread cookie base is lightly sweetened with maple syrup, and the filling is a refined-sugar free homemade strawberry chia jam. These cookies are the best Valentine's Day treat anyone could ever wish for, and they are surprisingly easy to make, too!



  • 1 cup superfine almond flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/3 maple syrup
  • 1/4 cup coconut oil melted
  • 1 teaspoon almond extract
  • powdered sugar (to sprinkle on top of finished cookies)

Strawberry Chia Jam:

  • 1 1/2 cups fresh strawberries
  • 2 tablespoons coconut sugar
  • 2 tablespoons chia seeds
  • 2 teaspoons lemon juice


  • 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!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!