Gluten free linzer cookies
Today was a lazy day at home. Enjoying time with family, playing, singing, watching movies and eating Christmas left overs yumm!
Today I am going to share gluten free linzer cookies filled with berries chia seed jam. These cookies are buttery delicious! They are gluten free, refine sugar free and if you replace the butter with non-dairy butter then its completely vegan.
I hope you like and enjoy this recipe as much as we do.
INGREDIENTS
1 cup butter, or non-dairy butter at room temperature or coconut oil, softened.
⅔ cup maple syrup
4 ½ cups gluten-free flour
½ tsp pure vanilla extract
Dash of salt
Berry chia seed jam. Recipe here
Optional: powdered coconut milk or powdered sugar for dusting
DIRECTIONS
Preheat oven to 350 deg. Line two cookie sheets with parchment paper. Have your linzer cookie cutter handy.
Place butter in a large mixing bowl and with a hand mixer beat the butter until it’s creamy. Add maple syrup, vanilla extract, salt and mix until combined. Add flour and mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball. If it’s a little sticky, add a little more flour, but be sure to knead it well first. Divide dough and shape into 2 balls, then flatten each into a disk.
Roll out one of the dough disks to ¼” thickness. Cut out the cookies using a cookie cutter, cutting half of them with the plain cutter to get the bottom.
Bake in a pre-heated oven for approximately 8 -10 minutes, until the edges begin to become a little golden. Remove from oven and place on a cooling rack. Allow the cookies to cool for 10 minutes.
Dust the top layer cookies with coconut milk powder or powdered sugar.
Take the cookies bottoms and flip them upside-down. Place jam in the middle of each cookie. Cover with cookies. Store at room temperature.
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