Vegan Linzer Cookies


Vegan Linzer Cookies

Buttery grain-free vegan linzer cookies with yummy chocolate fudge filling (or swap for your favorite jam!) The perfect easy healthy holiday baking recipe!
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 1 hour
Cook Time 8 minutes
Total Time 1 hour 8 minutes


  • 1 cup (120g) almond flour
  • cup (40g) coconut flour
  • ¼ cup (80g) maple syrup
  • ¼ cup (50g) coconut oil, melted
  • ½ tsp cinnamon
  • ¼ tsp cloves
  • ½ tsp baking soda
  • 1 tsp orange zest
  • ½ a vanilla bean (or 1 tsp vanilla extract)
  • ¼ tsp salt

Chocolate Fudge Filling

  • cup (120g) Hu Gems
  • ¼ cup (60g) coconut milk


  • Whisk almond flour, coconut flour, cinnamon, cloves, baking soda, zest, seeds scraped out of the vanilla bean, and salt.
  • Add maple syrup and coconut oil. Mix to form a ball of dough.
  • Roll out between two pieces of wax paper to 1/4 inch thickness.
  • Cutout with a linzer cookie cutter, you should get approximately 16 cookies.
  • Transfer dough to a pan and freeze for 30 minutes (this makes transferring to the baking sheet easier.
  • Preheat the oven to 350ºF.
  • Use a spatula to transfer cookies to a lined baking sheet.
  • Bake for 8-9 minutes until golden brown.
  • Cool completely.
  • For the filling, melt the Gems with the coconut milk. Stir until smooth.
  • Spoon a dollop of the filling on each whole cookie, top with the cutout cookies, and chill until the chocolate is firm.


Nutrition: (Serving Size — 1 sandwich)
Calories: 321Fat: 20gSugar: 12gSaturated Fat: 12g
Protein: 4gFiber: 3gSodium: 157mgCarbohydrates: 21g
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