Sweet Laurel Bakery


Linzer Cookies are one of my favorite holiday traditions. This recipe is not just clean and delicious, but also completely paleo and vegan! Our homemade jam makes a perfect companion to the cookies. Feel free to switch up the fruit and have fun! Happy baking! xo, Laurel

Sweet Laurel Linzer Cookies
Sweet Laurel Linzer Cookies

Linzer Cookies 

Yield: 12 Cookies

Total Time: 40 Minutes




2 1/2 cups almond flour

2 tablespoons arrowroot powder

1/4 teaspoon cinnamon

1/4 teaspoon pink salt

1/4 teaspoon baking soda

1/4 cup coconut oil (melted)

1/4 cup 100% maple syrup

Jam Filling

1 cup strawberries

1 cup raspberries

1 tablespoon lemon juice

3 tablespoons 100% maple syrup

1 teaspoon arrowroot powder



Preheat oven to 350.

Prepare the filling:

In a saucepan, heat berries, lemon juice and maple syrup. Gently smash down fruit as it cooks over medium low heat. Watch carefully as the berries can burn quickly. After about 10 minutes, slowly stir in arrowroot to thicken, and cook 5 minutes more until filling is thick. Allow to cool completely.

Prepare cookies:

In a medium bowl, stir together almond flour, arrowroot powder, cinnamon, pink salt and baking soda. Once evenly blended, add the coconut oil and maple syrup. Continue to stir until batter forms. Roll batter into a tight ball and place on parchment paper and put in the refrigerator for an hour.

To shape cookies, roll out dough between two sheets of parchment paper. Using a fluted cookie cutter, stamp out about 12 cookies. Reserve 6 of the cookies and stamp the center with a smaller cookie cutter. Place stamped out cookies on a sheet lined with parchment and bake for 8-10 minutes.

Remove from oven and allow to cool completely.

Fill cookies with jam and sandwich together. Dust with a sprinkle of arrowroot, using a fine mesh sieve. 


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