Vegan Almond Linzer Cookies with Strawberry Chia Jam
Ingredients
Cookies
- 60g almond flour (1/4 cup + 2 tbsp)
- 40g dairy free butter, cold (3 tbsp)
- 20g coconut sugar (1 tbsp + 1 tsp)
- 20g maple syrup (1 tbsp)
- 15g cornstarch (2 tbsp)
- 1 tbsp plant-based milk
- 1 tsp baking powder
- 1/3 tsp salt
- 1/2 tsp vanilla powder
- 5-10 drops almond essence (optional)
Strawberry chia jam
- 100g strawberries, whole (1 1/3 cup)
- 1 tbsp water
- 1 tbsp chia seeds
- 1 tbsp coconut sugar
Preparation
Cookies
Place butter, maple syrup and coconut sugar in a food processor and process until combined.
Add remaining ingredients and process until a ball starts to form.
If the dough is too dry, add more milk, one tablespoon at a time.
Place dough in the fridge for at least one hour.
Preheat the oven to 175C/350F and prepare a baking tray with parchment paper.
Use a rolling pin to roll out the dough.
Cut out as many cookies as you can with the desired cookie cutter.
Use a smaller cookie cutter to cut out the center of half of the cookies.
Re-roll the dough and cut more cookies; repeat until all dough is used.
Bake cookies until slightly browned, for 10-12 minutes.
Place on a cooling rack when baked.
Assemble cookies by matching a whole cookie with one that has a cut out.
Spread jam on the cookies and press gently together.
Sprinkle with powdered sugar right before serving.
Strawberry jam
Place all ingredients in a small saucepan over medium heat.
Use a wooden spoon to mash the berries as they heat up.
Cook for about 3-4 minutes until thickened.
Tips
Note that the filled cookies will soften when stored. If you want crisper cookies, assemble them the day of serving.
