Rolled Linzer Cookies

by Kam


Ta ta ta!! A little later this week ( I was down with a bad stomach bug, thanks to my daughters kindergarten ), but here comes a great cookie recipe for Christmas time: Rolled Linzer cookies. Filled with homemade chia-raspberry jam, these treats are vegan, free of gluten and refined sugar. Made with ground almonds, oats and fragrant christmas spices, they filled my house with such a wonderful Christmas scent and many homy and cozy feelings while baking. Like I must have mentioned before, I love all that baking during Christmas time and especially to invent new recipes for cookies, treats and cakes.

The dough for these mouthwatering cookies is easily prepared, as well as the raspberry jam. For rolling out the dough, it’s best to use some baking parchment, to avoid the dough sticking to the working surface. It doesn’t take long and these beauties are ready to go into the oven for baking. Like the name of this recipe hints, I was inspired by the famous Austrian Linzer Tart. I usually bake it during Christmas time, and had the idea to turn it into cookies this time. A Linzer Tart is usually prepared with a crumbly pastry, made of flour, nuts and spices, like cinnamon and cloves. It is filled with a red jam like red currant or raspberry jam and covered with criss-cross strips of dough.

What are your favourites to bake during the Holidays?? I’d love to hear from you…Wishing you all a beautiful Christmas time!



Rolled Linzer Cookies

Servings 25


For the dough

  • 150 grams ground almonds
  • 200 grams ground oats
  • 1 tsp cinnamon
  • pinch of ground cloves
  • 100 grams coconut blossom sugar
  • pinch of salt
  • 1 tsp ground vanilla
  • 175 grams vegan margarine
  • 2 tbsp corn starch

For the jam

  • 125 grams frozen raspberries
  • 50 grams coconut blossom sugar
  • 1 tbsp chia seeds, ground


  1. For the dough mix ground almonds, oats and all other dry ingredients in a mixing bowl. Add the margarine and rub it into the flour with your fingers. Knead until you have a smooth dough. Roll into a ball and wrap in plastic foil. Place in the fridge for 1 hour. 

  2. In the meantime prepare the jam. Place frozen raspberries, coconut blossom sugar and ground chia seeds in a small pot. Bring to a boil and let simmer until you have a smooth thick jam. Take off heat and keep aside to cool.

  3. Preheat oven to 170°C/340F and line a cookie sheet with baking parchment. 

  4. Roll out the dough into a rectangle, between two sheets of baking parchment. Spread the cooled raspberry jam on top. Using the bottom sheet of baking parchment for help, roll up the dough in a long roll. Refrigerate again for 10 minutes. 

    Cut into about 25 pieces. Place onto the cookie sheet and bake for about 20 minutes. Take out and leave to cool on a wire rack. 



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