There are few cookies are beautiful or as festive looking as the classic Linzer cookies.
Yet, they are simple to make, taste like bites of heaven, and make a perfect edible gift!
These Linzer Cookies with Raspberry & Chia Jam are my festive, vegan take on this beloved cookie. They are light, buttery and crisp, with a gorgeous, fruit filling – plus they contain some of my favourite Christmas spices!
The dough itself contains ground almonds, as well as spelt flour, so they are slightly lower in carbs, and full of healthy fats. Plus, with that chia jam filling, they contain some plant-based omega-3s, too! Meanwhile, the egg is switched out for some aquafaba (chickpea brine) to make it vegan-friendly.
And, who can ever resist a cookie at Christmas that contains gingers and cinnamon…? I adore how these spices make your kitchen smell at this time of year.
Of course, these cookies are easily adapted to suit whatever fruits you have to hand. Classic strawberry jam would work equally well – store-bought, if you’re pressed for time! And, let’s face it, who isn’t busy at Christmas?
Happy festive baking!
Linzer Cookies With Raspberry & Cranberry Chia Jam
- 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 almonds
- 1 tsp cinnamon
- 1 tsp ginger (optional)
- Pinch nutmeg (optional)
- Pinch cloves (optional)
- Pinch salt
- For the jam –
- 2 cups cranberries
- 1 cup raspberries (I used frozen)
- Juice 1/2 lemon
- 1.5 tbsp chia seeds
- Maple syrup, to taste (I used 3 tbsp)
- 1 tsp vanilla paste
- 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.
- Stir in the maple syrup, to taste, and the chia seeds, lemon juice and vanilla. Set aside to thicken for a few hours.
- Now, make your cookies. Beat together the butter, sugar and maple syrup until light and fluffy, then add the aquafaba and vanilla until combined.
- In a large bowl, mix together the flour, ground almonds, spices 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 almonds will do.
- Wrap each half in baking paper and place in the fridge for at least half an hour, or until no longer sticky.
- 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.
- 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.
- 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. Eat immediately, or store in an airtight container for a few days.
- Place the butter and molasses into a saucepan and gently melt, stirring smooth. Whisk in the aquafaba and vanilla and set aside to cool.