These soft and buttery 6-Ingredient gluten free coconut and raspberry linzer cookies are perfect for sharing the love.
Out of all the recipes I’ve made and shared on ‘Goodness is Gorgeous’ I’m going to say these jam packed coconut and raspberry linzer cookies are up there with one my favourites. Soft, sweet and buttery these cookies are similar to shortbread, and would make a lovely gift – if you don’t eat them all first!
The traditional recipe for linzer cookies call for almonds, which I’ve kept true to in this version however I’ve swapped the butter and sugar for coconut butter and maple syrup, making these cookies relatively healthy in comparison.
They taste just like the regular cookies though. Make them for your friends, family or guests and they’ll never know the difference.
You might want to double the recipe though, as they’re incredibly moreish and disappear quickly. So quickly I made my boyfriend, Aaron, take the second batch to work so I wouldn’t eat them all at once.
In this recipe I’ve used one of my favourite jams (St Dalfour), which is naturally sweetened with no cane sugar, preservatives or artificial colours. You can use always whatever jam you have on hand, or even switch it up for one of your favourite spreads instead. I’m already thinking about making a chocolate version.
These Coconut and Raspberry Linzer Cookies are:
Made without oil
Soft like shortbread
Perfect for gifting
These soft and buttery 5-Ingredient gluten-free coconut and raspberry linzer cookies are perfect for sharing the love.
- 1 cup. brown rice flour
- ½ cup. ground almonds
- ¼ cup + 2 tbsp. coconut butter melted
- ½ cup. maple syrup
- 1 tsp. vanilla
- 6 tsp. raspberry jam
Pre heat the oven to 180c and line a large baking tray
To make the dough, put all of the ingredients into a mixing bowl and mix until combined
On a lightly floured, surface roll out half of the dough to a thickness of ¼ inch/0.5cm. Using a circle fluted cookie cutter, cut out circles and place onto a lined baking tray
Repeat this step with the other half of the dough, and this time use a small heart shaped cookie cutter to cut out a window in the centre of each circle
Bake in the oven for 10 to 12 minutes or until lightly golden. Remove and transfer to a cooling rack
Once the cookies have cooled use a tsp. to place a dollop of jam onto each whole cookie
Lightly dust the window cookies with powdered sugar (if using) then place on top of the whole cookies
Store in an airtight container
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below.