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Lena Novak - Lena’s Vegan Living
Christmas Linzer Cookies with Homemade Strawberry Chia Jam. If there is a will, there is a way to improve traditional recipes and make them not only delicious, but healthy as well.
Vegan– Gluten Free - Refined Sugar Free – Guilt Free
Prep Time 50 mins
Cook Time 10 mins
Resting Time 30 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American, Austrian, European
Servings 10 cookies


  • Food processor, Baking sheet, Parchment paper, Rolling pin, Cookie cutters, Spatula, Plastic wrap


  • 1 ½ cup gluten free mix Red Bob’s mill or Anita’s Organic Mill
  • 1 cup almond meal or flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup cooled vegan butter I use Earth Balance
  • 1/4 cup Maple syrup
  • ¼ cup arrow root powder
  • 2 tbsp Ice cold water you may add more if needed, just be careful


  • Place all the ingredients except water and maple syrup into a food processor and start pressing the pulse button.
  • Continue full speed until it looks like breadcrumbs.
  • Add 1 tbs ice cold water and blend again. Add 1 tbsp maple syrup and blend again then repeat. Add rest of the maple syrup and blend full speed until the dough turns into a ball.
  • Remove the dough, shape two balls and place them into refrigerator for 30min.
  • Line your baking sheet with parchment paper and add flour on your working surface to prevent dough from sticking.
  • Take the first ball and gently make it little bit flat. Start rolling slowly, yet powerfully. You may apply plastic wrap on top of the dough to help you to make it easier to work with. Keep
  • rolling until you achieve a thickness about 5mm/0.18inch. Don’t worry about the edges, just cut them off and place them into a bowl.
  • Preheat the oven to 350F, 180C.
  • Gently insert your cookie cutter on the edge of the dough, remove the edges with sharp knife and slide spatula underneath the cookie. Pull out gently, remove the cookie cutter and place on the baking sheet. Repeat until you have it all done.
  • Bake for t0 10min.
  • •When ready, carefully transfer to a cookie rack and let it cool down for 15min.
  • Apply about 1tbsp of jam in the centre of each cookie and gently press down.
  • You will have lots of edge leftovers, so combine them by using plastic wrap by pressing them into a ball and repeating the process.
  • Before serving, you may apply some Erythritol on top instead of regular sugar if you like.


To store, keep in a sealed container and do not place them on top of eachother. They should be stored in the in a cool and dry please, ideally pantry if you have one. The dough can be refrigerated up to 3 days, as long it is wrapped in a plastic wrap.
Also, the cookie cutters I was using were not easy to work with and they are also a lot bigger than the previous cookies I made. There for you may have to adjust the amount of jam you need for the filling, based on the size of your cookie cutters. And if you like the fluted edges than you have to be extra patient.
Although, I found only round ones on Amazon. I have the square shape from my daughter.
Please follow the link for STRAWBERRY JAM
Keyword gluten free cookies, Linzer cookies, plantbased cookies, vegan dessert, vegan recipe