Christmas Baking: Healthy(ish) Linzer Cookies

December 13, 2015

Happy Sunday dear friends!

There are a lot of things that I love about the holiday season.  The down time, the decorations, the lights, the christmas songs and the food.  Baking is one of my favorite holiday traditions. I love creating delicious sweets and treats to share with my friends and family.  Out of all the baking that I do, I have one recipe that I look forward to more than all of the rest.  Hello Linzer Cookies!

You know why I love linzer cookies? How could you not love something that is just so cute? It’s cookie-art, I tell you. Two thin hazelnut shortbread cookies sandwiched together with a berry-chia jam and topped with powdered sugar definitely gets my vote.

As the title says, these are healthy-ish cookies. They are free from white flour and refined sugar (if you omit the powdered sugar). I wanted to make sugar cookies without any vegan butter but I had a major #kitchenfail, so until I perfect my coconut oil cookie recipes, I’ve settled with this one for now. These are still a much better option than the classic buttery ones you find at bakeries.

Consider these your jolly healthy cheat meal! Try these, take some to your partner/co-workers/boss and they will love you forever! You’re welcome!

Buon appetito!


christmas healthy linzer cookies_3
christmas healthy linzer cookies


christmas healthy linzer cookies_2

Healthy (ish) Linzer Cookies
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Prep Time
1 hr
Cook Time
8 min
Prep Time
1 hr
Cook Time
8 min
  1. 300 g whole-wheat spelt flour
  2. 100 g moscovado sugar
  3. 100 g ground hazelnuts
  4. 2 tsp baking powder
  5. 1 tsp vanilla powder (or vanilla extract)
  6. 1 flaxseed egg*
  7. 150 g Earth Balance vegan butter
  8. 1 cup sugar free mixed berries jam, or jam of choice
  9. 1 tbsp chia seeds
  10. powdered sugar (optional)
  1. Pre-heat oven to 200 C
  2. Line baking sheet with parchment paper
  3. Combine flour, hazelnuts, sugar, and baking powder in a large bowl.
  4. Cut vegan butter into small cubes. Add butter, vanilla and flaxseed egg to the mixture and mix with your hands until the dough is thoroughly combined.
  5. On a lightly-floured surface, roll out the dough. Using your preferred linzer cookie cutter, cut the dough and place on parchment-lined baking sheets. Reroll and cut the scraps as necessary.
  6. Bake until the edges are golden, 8 to 10 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
  7. While they are in the oven, combine the jam with the chia seeds.
  8. Once all cookies at room temperature, spread 1 teaspoon of jam on the cookies with the linzer "window" and top these with the "windowed" cookies.
  1. *To make a flaxseed egg, combine 1 tbsp of flaxseed meal (ground raw flax seeds) with 2 1/2 tbsp of water. Let rest for 5 minutes to thicken. Add to recipes to substitute 1 egg.
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