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Vegan Raspberry Almond Linzer Cookies
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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.
Category Dessert, Snack, Sweets
Cuisine vegan, vegan baking
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 20 cookies
Author Hannah Sunderani


  • 2 1/2 cup all-purpose flour
  • 1/2 cup icing sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup almond flour (ground blanched almonds)
  • 1 cup vegan butter , cold
  • 1/4 cup agave
  • 1 tsp vanilla extract
  • 1 cup raspberry chia jam (or sub with jam of choice)


  • If using raspberry chia jam*, start by preparing this. Sift flour and icing sugar into a large mixing bowl. Add salt, cinnamon and almond flour and mix gently to combine.
  • 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.
  • 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 to a window out the middle of ONLY HALF of the cookies.
  • 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.
  • 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.


*Get recipe for Raspberry Chia Jam
*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.


Calories: 163kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 119mg | Potassium: 24mg | Fiber: 1g | Sugar: 6g