Vegan Linzer Cookies

Jen Hoy
  • Total: 40 mins
  • Prep: 30 mins
  • Cook: 10 mins
  • Yield: 24 servings
Nutritional Guidelines (per serving)
138 Calories
11g Fat
9g Carbs
4g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These festive cookies can be made any time of year using different shapes: trees, hearts, stars, leaves and people shapes all work. Make sure you have one large and one smaller cutter of the same shape, to make a “window” for the jam to show through.


  • 2 cups almond flour
  • ½ cup ground walnuts
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1 teaspoon aluminum free baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup oil (cold pressed coconut, sesame, or sunflower)
  • 1/2 cup agave nectar
  • 1 teaspoon vanilla extract
  • 1 cup raspberry jam (fruit sweetened)

Steps to Make It

In a medium mixing bowl combine flours, nuts, cinnamon, baking powder and salt.

Make a well in the center of the dry ingredients and add oil, agave, and vanilla. Quickly stir the wet into the dry, taking care not to over-mix.

Shape dough into a one inch thick disc. Lightly dust a sheet of parchment paper with flour. Place the disc on the parchment, cover with a second sheet, and roll out the dough, 1/4 inch thick or less.

Cut out shapes with the large cookie cutter. Place ½ of the cookies on one greased or lined baking sheet.

Using the smaller cutter, cut "windows" out of the other cookies, and place them on a second baking tray.

Bake 7 – 10 minutes, or until golden around the edges. The solid cookies will bake about 2 minutes longer than the ‘window’ cookies. Do not over-bake.

When cool, spread a teaspoon or 2 of jam on each solid cookie. Top with the cut out cookie.

Makes about 24 cookies