Raw, vegan, gluten-free Raspberry Lemon Linzer Cookies! That’s right, all raw, no baking required.
This recipe is a little more advanced; if you have never worked with raw pastry, it might be difficult to know what it is supposed to look like. I love this raw cookie dough, it’s really easy to work with if you use the exact ingredients as stated in the recipe.
The raspberry jam is thickened in the dehydrator and the cookies are set in the fridge using cacao butter as a setting agent.
Using all nutritious ingredients like almonds, oats, coconut flour, coconut sugar flax, cacao butter and lemon, you could eat these for breakfast.
And yes you can make jam in the dehydrator! You don’t have to cook it for it to thicken and it’s takes no time at all. I’m always so impressed how thick and nice it comes out.
You can purchase linzer cookie cutters off amazon or find them in any baking store. They are inexpensive and really easy to use.
These cookies are perfect for the holiday season or of course good anytime of the year. Enjoy!
Raspberry Lemon Linzer Cookies
- Dehydrator, food processor
- 2 cups frozen raspberries, thawed
- 1/4 cup coconut sugar, powdered
- pinch himalayan salt
Almond Lemon Cookie
- 1/2 cup + 1 tbsp coconut flour
- 1/2 cup raw almonds, soaked and dehydrated or dry almonds
- 1/4 cup oat flour, or blended rolled oats
- 2 tbsp coconut sugar, powdered
- 1 tbsp ground golden flax seed
- 1 tbsp mesquite powder or lucuma
- 1/4 cup filtered water
- 3 tbsp melted cacao butter
- 1 lemon zested
- 1 tsp vanilla extract alcohol free
- Place all ingredients in a bowl and using a whisk, mash raspberries until well combined.
- Dehydrate in a bowl for 6 to 8 hours at 115 F until mixture is reduced and thick.
- Place in fridge to thicken up while making cookies.
Almond Lemon Cookie
- Process all dry ingredients in a food processor until batter forms a flour.
- Add water, cacao butter, lemon zest and vanilla and process until batter starts sticking together and forms a dough.
- Roll dough into a ball and place on a piece of parchment paper taped to the counter and dust parchment paper with oat flour .
- Flatten out dough and top with a little more oat flour to prevent from sticking.
- Place another piece of parchment paper on top and roll out evenly using a rolling pin about 1/4" thick.
- Using linzer cookie cutters, cut cookies for bottom and top.
- Remove dough away from cookies and repeat process until batter is used.
- Leave cookies on the parchment paper and transfer onto a cutting board or tray and set in freezer for 1/2 hour.
- Place 1 tsp of jam in middle of the base of a cookie and place top on.
- Dust with powdered xylitol, erythritol or lakanto.
- Storage: Best served right away.