Hazelnut Linzer Cookies With Raspberry Chia Jam

vegan linzer cookies

When it comes to Valentine’s Day, there is little else more romantic than creating your loved one a homemade, heart-shaped box of Linzer cookies.

These Hazelnut Linzer Cookies with Raspberry Chia Jam are perfect for an edible gift – either for your partner, or yourself (because, love yourself!). Not only are they incredibly pretty, but they are also light, buttery and crisp, with that gorgeous raspberry chia filling.

The cookies themselves are, of course, completely vegan – they are made using a blend of ground hazelnuts and spelt flour (this makes them ever so slightly lower-carb!), as well as my favourite egg replacement – aquafaba!

And, who can ever resist a cookie, no matter what time of year it is…? These were gone in seconds in our house!

Of course, you can easily mix up these cookies depending on the fruits you have to hand. Strawberry jam would also be perfect for Valentine’s Day vibes, and you can easily buy store-bought if you’re struggling to fit everything in!

Do you celebrate Valentine’s Day? Will YOU be baking any edible gifts?

Let me know!

Sam x

Hazelnut Linzer Cookies With Raspberry Chia Jam

Hazelnut raspberry linzer cookies

Ingredients:

  • Creates 12 cookies –
  • 3/4 cup vegan butter
  • 1/2 cup coconut sugar (although use white caster sugar for a more traditional, pale cookie)
  • 2 tbsp maple syrup
  • 1 tsp vanilla paste
  • 3 tbsp aquafaba (chickpea brine)
  • 1 cup spelt flour
  • 1 cup ground hazelnuts
  • Pinch salt
  • For the jam –
  • 3 cups raspberries (I used frozen)
  • Juice 1/2 lemon
  • 2 tbsp chia seeds
  • Maple syrup, to taste (I used 3 tbsp)
  • 1 tsp vanilla paste

Method:

  1. Start by making the jam. In a saucepan, add the cranberries and raspberries, along with a small splash of water, and heat, stirring often, until the fruit has broken down. Blend smooth, if desired, or leave chunky.
  2. Stir in the maple syrup, to taste, and the chia seeds, lemon juice and vanilla. Set aside to thicken for a few hours.
  3. Now, make your cookies. Beat together the butter, sugar and maple syrup until light and fluffy, then add the aquafaba and vanilla until combined.
  4. In a large bowl, mix together the flour, ground hazelnuts and salt. Then beat in the butter mixture until just combined. Bring the dough into a ball with your hands, then divide in half – if the dough is too dry, add a splash of coconut milk, or a touch more aquafaba. If it is too sticky, a touch more flour or ground hazelnuts will do.
  5. Wrap each half in baking paper and place in the fridge for at least half an hour, or until no longer sticky.
  6. Between two sheets of baking paper, roll out half of your dough. Then use a cookie cutter to cut 12 circles. Repeat with your other half of dough, then cut small shapes (for example hearts or stars) in 12 of the circles. Place back in the fridge for half an hour, then preheat your oven to 180C and line two baking sheets with baking paper.
  7. Once the cookies have been in the fridge for half an hour, arrange on the baking paper (no need to leave big gaps, they shouldn’t spread much!) and bake in the oven for 10-13 minutes, or until lightly golden (mine took 12 minutes). Remove from the oven and set aside to cool completely.
  8. Once the cookies have cool, spread a spoonful on jam onto the “complete” cookies, then sandwich with a cookie which has had the shape cut out. Best eaten on the day of baking.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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