Vegan Linzer cookies with raspberry chia filling

Vegan Linzer cookies made with spelt flour, hazelnuts and coconut oil, filled with raspberry chia jam that needs no jam sugar. A dessert for the Christmas season, 242 kcal per two cookies.

At a glance

• Serves 10
• Prep time: 45 min
• Cooking time: 11 min
• Total time: 56 min
• Calories: 242 kcal per serving
• Protein: 4 g
• Fat: 15 g
• Carbs: 22 g

Ingredients

• 180g spelt flour
• 80g ground hazelnuts
• 90g coconut oil
• 50g coconut sugar
• 150g raspberries
• 3 tbsp maple syrup
• 1 tbsp chia seeds
• 1 tsp cinnamon
• 1 pinch of salt

Method

You’ll need: oven · saucepan · wooden spoon · cookie cutters

1. Briefly bring the raspberries to the boil with a third of the maple syrup, mash them, stir in the chia seeds and leave the jam to cool and thicken for 20 minutes.
2. Mix the spelt flour, hazelnuts, coconut sugar, cinnamon and salt. Knead everything with the room-temperature coconut oil and the remaining maple syrup into a smooth dough and chill it for 30 minutes.
3. Roll the dough out 3 mm thin between sheets of baking paper and cut out 40 round cookies; cut a small hole in the middle of half of them.
4. Bake the cookies in a preheated oven at 175 °C (155 °C fan) for 9 to 11 minutes, until the edges are lightly browned, then leave them to cool.
5. Spread the bases with raspberry chia jam and place the tops with the hole on them.

Good to know

Linzer cookies are the little sisters of the Linzer torte. The raspberry filling here needs no jam sugar – chia seeds do the setting.

Swaps

Raspberries → redcurrants (more tart). Coconut oil → butter (not vegan). Hazelnuts → almonds (lighter colour). Spelt flour → plain flour.

Cooking tips

Fill the cookies the day before you serve them at the earliest, otherwise the jam softens them. The coconut oil should be spreadable, not liquid.

Storage

Unfilled, they keep for 3 weeks in a tin; filled, 5 days somewhere cool.

Allergens

Contains gluten and hazelnuts; suitable for children, fine during pregnancy.

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