Vegan Raspberry Almond Linzer Cookies
Vegan Raspberry Almond Linzer Cookies. Made with perfectly sweet vegan shortbread cookies, sandwiched between raspberry chia jam. It’s one of my favourite cookie recipe to make.
Servings Prep Time
20cookies 30minutes
Cook Time Total Time
15minutes 45minutes
Servings Prep Time
20cookies 30minutes
Cook Time Total Time
15minutes 45minutes
Almond Linzer Cookies
  • 2 1/2cup all purpose flour
  • 1/2cup icing sugar
  • 1/4tsp salt
  • 1/2tsp cinnamon
  • 1/2cup almond meal*(ground blanched almonds)
  • 1 cup vegan butter, cold
  • 1/4cup agave
  • 1tsp vanilla extract
Raspberry Chia Jam (or sub with jam of choice)
  • 2cups raspberries, fresh or frozen
  • 2tsp chia seeds
  • 2tbsp maple syrup
  • splash vanillla extract
  • pinch salt
  1. Begin by making jam: In a saucepan add raspberries, bring to medium-high heat and simmer raspberries until they are soft. Muddle with spoon. Add chia seeds, maple syrup, vanilla and pinch salt. Mix to combine. Simmer for another 5 minutes. Then remove from heat. Let cool and thicken (approx 20 minutes).
  2. Sift flour and icing sugar into a large mixing bowl. Add salt, cinnamon and almond flour and mix gently to combine.
  3. Cut vegan butter into rough chunks and add to mixing bowl. Massage dough with hands to combine the flour and butter, until dough is shaggy and loosely combined. Add agave and vanilla extract and mix to combine. Then bring together to form a dough ball.
  4. Sprinkle work surface with flour and roll dough into a thin sheet, approx 1/4 inch thick. Cut round circles into the dough using a cookie cutter.* Then, using a mini heart-shaped cookie cutter, cut a window out the middle. Do this to ONLY HALF of the cookies.
  5. Preheat oven to 175C/350F. Line two baking sheets with parchment paper and place the cookies on sheet. Bake for 10-12 minutes, or until cookies are lightly golden in colour. Let cool completely. Optional to dust with icing sugar.
  6. Take two cookies (one normal and one with a heart-shaped cutout). Place a heaping spoonful of jam in the centre and sandwich cookies together. Continue process until all cookies are sandwiched over jam.
Recipe Notes

*If you don’t have a round cookie cutter you can also use a juice cup turned upside down. This is what I did.

For this recipe I used a vegan butter (bought at the organic store), you could also use margarine. I’ve never made shortbread with refrigerated coconut oil, but I’ve heard it’s also a good substitute. My recommendation is to use a vegan butter. It’s a more reliable solid than coconut oil, which will melt quickly as it warms.