These healthy Linzer cookies are gluten-free and sweetened naturally with honey. To make them even better, they are topped with a sweet whole-fruit jam- A wonderful holiday treat!
Gluten-Free Linzer Cookies
Have you ever tried a delicious Linzer cookie? You know those yummy shortbread cookies with a jam-filled center and lightly dusted with powder sugar? They are my absolute favorite when the holiday season starts!
Linzer cookies are a classic holiday treat that originated in the Austrian city of Linz. They resemble a fruit torte because they have almond flour crust and rich jam filling.
I took the traditional Linzer cookie recipe and replaced some of the ingredients, using healthier sweeteners and flours. They still taste delicious!
Plus, they are a ton of fun to eat, as well! Your teeth first sink into the crispy cookies that are lightly dusted with powdered sugar. Then, the fruit jam overtakes your taste buds. So good!
Add these cookies to your holiday cookie tray, set them out for Santa, or nibble on them late at night when you enjoy the glow of the Christmas tree lights.
You’re going to love them!
Ingredients In Healthy Linzer Cookies
I used ingredients that are whole and healthy, plus easy to find in the grocery store. Here’s a bit more information about what I used to make healthy Linzer cookies.
- Almond Flour: You’ll need about 2 1/2 cups of almond flour. This is what gives the cookies that classic almond taste, and it makes them naturally gluten-free. Make sure you use almond flour, not almond meal.
- Coconut Flour: Use 1/3 cup of coconut flour to soak up the wet ingredients and give the cookies the classic shortbread texture.
- Baking Ingredients: These cookies also use other traditional baking ingredients, like 1/2 teaspoon of baking soda and a pinch of salt.
- Egg: This is the binding ingredient. It holds everything together! You’ll use one egg to make these cookies.
- Honey: You only need a little bit of honey to sweeten the entire cookie batter. I used 1/3 cup of honey, but you can use more if you want them to taste a little sweeter.
- Coconut Oil: You’ll need some sort of fat for the cookie dough. A 1/2 cup of coconut oil is full of healthy fats, but you could also use the same amount of ghee if you want.
- Flavors: Add a 1/4 teaspoon of almond extract and one teaspoon vanilla extract for that trademark vanilla almond flavor.
- Fruit Jam: I have found that seedless jam will spread better on the cookie. I used 1/2 cup, and it was enough for all 26 cookie sandwiches. Any type of jam will work, so use your favorite kind! I went with raspberry.
- Powdered Sugar: You only need enough to dust the tops of the cookies lightly. I used 1/4 cup.
Kitchen Tools Needed For These Cookies
If you have baked cookies before, then you probably already have all the tools you need.
- Cookie Sheet
- Parchment Paper
- Medium Mixing Bowl
- Large Mixing Bowl
- Plastic Food Wrap
- Rolling Pin
- Linzer Cookie Cutters
For measuring, you will need 1 cup, 1/2 cup, 1/3 cup, 1/4 cup, 1 teaspoon, 1/2 teaspoon, 1/4 teaspoon, and 1/8 teaspoon.
How To Make Linzer Tart Cookies From Scratch
These are incredibly easy to make – but they look impressive. All the exact steps are in the printable recipe card just a little bit further below. First, here is a quick overview of the steps.
Before you begin, it’s important to preheat the oven to 325F and line a baking sheet with parchment paper. This way, the oven will be nice and hot when you are ready to bake the cookies.
Keep mixing until the cookie dough forms a ball.
Then, wrap it in plastic wrap and chill in the fridge for 30 minutes to prevent sticking when rolling.
After chilling for a bit, roll out the cookie dough to 1/4 to 1/2 inch thick and use Linzer cookie cutters to cut half with a hole in the center and leave half as a whole cookie. Alternatively, use a mason jar lid and cut little hearts, stars, or circles into the top half of the cookies.
Bake the cookies for 6-8 minutes. Watch cookies closely – they burn quickly! Let cool.
Once they are cool, top all cookies with powdered sugar.
Then, add a teaspoon of jam to the whole cookies and place the cookies with the holes on top of the cookies with jam. Basically, form a sandwich.
And, that’s it! You are ready to enjoy them.
Below are some common questions about the Linzer cookie recipe. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
What is the filling of a traditional Linzer cookie?
Traditionally, raspberry preserves are used in the filling of Linzer cookies. Any rich fruit jam will taste delicious as the cookie filling. Try it with blackberry or strawberry jam.
Do Linzer cookies ship well?
No, I don’t think they will ship very well if you try to send them when they are put together. You see, the jam will make the cookies softer the longer they are sandwiched.
If you want to ship these Linzer cookies, I suggest placing the almond flour cookies in an airtight container and the jam in a separate airtight container. Then, the person receiving the cookies can add the jam and enjoy them fresh!
Can you bake cookies on wax paper instead of parchment paper?
No, do not use wax paper as a substitute for parchment paper. It is not oven-safe and could either melt or catch fire. Yikes!
If you don’t have parchment paper, use a non-stick spray or a silicone baking mat. Foil won’t work very well since it isn’t non-stick.
The best way to store leftovers is to keep the cookies in one container and the jam in the refrigerator. Then, add the jam to the cookies right before you serve them.
The cookies – without the jam filling – will stay good in a cookie jar or tin on the counter for about a week, I suggest leaving the lid ajar so air can get in. Almond flour gets moist when it’s in an airtight container.
If you liked this recipe, you’ll want to try these!
Here are some more of my favorite cookie recipes. Enjoy!
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 2 1/2 cups almond flour
- 1/3 cup coconut flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 egg
- 1/3 cup honey
- 1/2 cup melted coconut oil
- 1/4 tsp almond extract
- 1 tsp vanilla extract
- 1/2 cup seedless jam (any fruit flavor, I like raspberry)
- 1/4 cup powdered sugar
- Preheat oven to 325F and line baking sheet with parchment paper.
- Add almond flour, coconut flour baking soda, and salt to a medium bowl
- Mix together egg, honey, coconut oil, almond extract, and vanilla extract in a large bowl
- Add dry ingredients to wet ingredients and mix to combine
- Mix until a ball forms.
- Wrap in plastic wrap and chill in fridge for 30 minutes to prevent sticking when rolling.
- Roll dough about 1/4 to 1/2 inch thick and use linzer cookie cutters to cut half with a hole in the center and half with full centers. Alternatively, use a mason jar lid and cut little hearts, stars, or circles into the top of half.
- Bake for 6-8 minutes. Watch cookies closely – they burn quickly! Let cool.
- Once cool, top all cookies with powdered sugar.
- Add 1 tsp jam to the full cookies and place the cookies with the hole on top of the cookies with jam.
- Serve! Do not close in airtight container, just loosely cover with foil on a plate or do not cover at all. They will get soggy if so.
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