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Linzer cookies
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Raspberry Lemon Linzer Cookies

Raw, vegan, gluten-free, linzer cookies packed full of nutrition.
Course Dessert
Servings 12 cookies

Equipment

  • Dehydrator, food processor

Ingredients

Raspberry Jam

  • 2 cups frozen raspberries, thawed
  • 1/4 cup coconut sugar, powdered
  • pinch himalayan salt

Almond Lemon Cookie

Instructions

Raspberry Jam

  • 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.

Notes

If the dough batter is too dry a little more water. 
Have water on hand to moisten dough while continuing to roll and use.