Vegan Linzer Cookies with Raspberry Chia Jam
Ingredients
Cookies
- 3 cups all purpose flour
- 1/4 cup almond meal
- 1/4 cup cornstarch
- 220g vegan butter or coconut oil
- 1 tsp vanilla extract
- 2-3 tbsp almond milk
- pinch of salt
Raspberry chia jam
- 2 cups fresh raspberries
- 3 tbsp chia seeds
- 2 tbsp lemon juice or water
Preparation
Raspberry chia jam
Place the raspberries and lemon juice into a saucepan over a medium heat.
Mash the raspberries as they begin to heat up.
When the raspberries have broken down to a saucy consistency, remove from heat.
Allow the mixture to cool a little before adding the chia seeds.
Transfer the jam to a jar and allow it to cool completely.
Once the jam has reached room temperature, transfer it to the fridge for an hour to set.
Cookies
Preheat oven to 175c.
In a food processor, combine the flour, almond meal, salt and pulse until combined.
Slowly add the vegan butter or coconut oil and pulse until you get a coarse meal.
Slowly add the milk and pulse until a dough ball forms.
Divide dough and shape into 2 balls, then flatten each into a disk.
Roll out one of the dough into a 1/4 inch thickness.
Cut out dough and shape in desired pattern.
Carefully transfer the cookies to prepared baking sheets.
Bake in a pre-heated oven for approximately 12-14 minutes, until the edges begin to become a little golden.
Remove from oven and place on a cooling rack.
Take the regular shaped cookies and place jam in the middle of each cookie.
Cover with the other cookies on top and enjoy.
Notes
This recipe is vegan and sugar-free, making it a healthy treat option.
