Linzer cookies are a year-round dessert staple.
They require that extra special tender love and care when being made, as they aren’t your average pop-in-the-oven-and-voila types. Layered between two cookies is a delicious berry jam that takes an average butter cookie to the next level. In this Linzer cookies recipe, we make it even more special – raw and vegan, that is! Enjoy with a tall glass of almond milk and don’t be afraid to reach in for seconds (or thirds).
Raw Vegan Linzer Cookies Recipe
Makes 25 cookies
For the cookie:
- 3/4 cup walnuts
- 1 cup almond flour
- 1.5 cups Mejdool dates, pitted
- 2 tablespoons maple syrup
- Dash of sea salt
- 1 tablespoon coconut oil
For the jam:
- 2 cups fresh raspberries
- 2 tablespoons chia seeds
- 1 tablespoon maple syrup
- Dash of sea salt
For the jam, blend the raspberries, maple syrup and sea salt in a blender until smooth. Let sit for a minute or two. Stir in the chia seeds. Place the jam into the refrigerator to thicken for a few hours.
For the cookie, place all the ingredients into a food processor and process until the mixture forms a ball. Add more maple syrup or coconut oil if the mixture becomes too grainy and doesn’t clump together. Remove the ball from the food processor and split it in half. Roll out both halves until 1/4-inch thick. Use a cookie cutter to cut circles on both halves. On one of the halves, use a small cookie cutter to cut out a circle at the center of each cookie circle.
Place the cutouts in the fridge for an hour.
To assemble, take a solid cookie print and dollop some of the jam atop. Take the other cookie print (with the hole in the center) and press it lightly atop the jam. Lightly press the edges together. Transfer to a tray lined with parchment paper and repeat with all the other cutouts. Store in the refrigerator prior to eating the raw, vegan Linzer cookies!
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