Linzer Cookies

Vegan and Gluten-Free Linzer Cookies {Refined Sugar-Free}

{Gluten-Free, Vegan, Refined Sugar-Free}

Vegan and Gluten-Free Linzer Cookies {Refined Sugar-Free}

Linzer cookies are amongst my absolute favorite cookies, especially this time of year. Just looking at them makes me smile :)  . So of course it’s only logical that I’d share this vegan and gluten-free linzer cookies recipe with you! I can’t keep this recipe stashed away any longer. It’s been rather selfish of me not to share it by now, as a matter of fact… ;)

Vegan and Gluten-Free Linzer Cookies {Refined Sugar-Free}

Making a gluten-free and dairy-free linzer cookie that tastes good, cuts nicely, and holds its shape is challenging enough {it can be a sticky and unsightly affair — trust me on that one ;) }. I did develop a recipe for that a few years ago that worked really well and I was quite pleased to be able to hold these cuties in my gluten-free hands once again {and be able to eat them too, of course ;) }. As I went to make them this year, I realized it was time for a change though — I decided I wanted to ditch the sugar in them as well {Nothing against sugar lovers out there. It’s just that sugar doesn’t seem to love me back very much anymore…} So I set out with a roller and my best linzer cookie cutters in hand to re-create this holiday favorite into a gluten-free, vegan, and refined sugar-free cookie. I could tell you how wonderful they taste and how pleasing it is to munch on one as I’m writing this recipe out for you, but really, I think we all know you just need to go and make some for yourself so you can partake in my joy here ;)

Vegan and Gluten-Free Linzer Cookies {Refined Sugar-Free}

Oh, I forgot to let you in on a little secret — one of my best new discoveries: that stuff you see powdered on top of the cookies in the photos is not powdered sugar. Did I fool you? I think I even fooled myself a little. It’s actually powdered coconut milk — a new product I found at the health food shop. This stuff tastes wonderful and has been gracing my holiday desserts in the best way possible. The powdered sugar look is something I missed terrible {it also happens to be the sugar I react to the worst}, so having this as a substitute made for one very happy baker over here ;) , or better yet, share them with others!

Vegan and Gluten-Free Linzer Cookies {Refined Sugar-Free}

P.s. If you’re looking for this type of cookie cutter, it’s called a linzer cookie cutter. You can sometimes find them in the regular cookie cutter section of shops, especially around the holidays. I couldn’t though, so I got mine on Amazon. These are the ones I use (though mine have slightly different attachments) — I’ve had them for years and I love them. There are so many kinds you can get on Amazon though, with lots of different shapes if you’re looking for something different.


Vegan Gluten-Free Linzer Cookies

  • Author:
  • Prep Time: 20 mins
  • Cook Time: 14 mins
  • Total Time: 34 minutes
  • Yield: 24 - 26 linzer cookies


  • 1 cup non-dairy butter, at room temperature OR coconut oil, softened
  • ⅔ cup maple syrup
  • 4 ½ cups gluten-free flour blend {I recommend Pamela’s Artisan Flour Blend} {or make your own by combining: 2 cups brown rice flour, 1 ½ cups tapioca starch, 1 cup sweet rice flour, ¾ tsp guar gum}
  • ½ tsp pure vanilla extract
  • dash of salt
  • 5 tbsp jam or jelly of your choice {I recommend the classics: raspberry or apricot} {Use something like my easy homemade raspberry or blueberry jam for a refined sugar-free option}
  • Optional: some powdered coconut milk {or powdered sugar} for dusting {see notes above}


  1. Preheat oven to 350F. Line two cookie sheets with parchment paper. Have your linzer cookie cutters {these are the kind I use} handy, and prepare a rolling area with two additional sheets of parchment paper for that.
  2. Place butter in a large mixing bowl and whip it with a mixer until it’s creamy. Add sweetener, salt, and vanilla and mix once again to combine. Add in flour and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough with your hands until you can shape it into a ball {note: dough should not be sticky but should press together when pinched — if it’s a little sticky, add a little more flour, but be sure to knead it well first}. Divide dough and shape into 2 balls, then flatten each into a disk.
  3. Roll out one of the dough disks in between two sheets of parchment paper {always rolling away from yourself} into a ¼” thickness. Cut out the cookies using a cookie cutter, cutting half of them with the plain cutter, and half with the center shape cutter {so that you end up with an equal amount of bottom and top layer cookies}. Carefully transfer to a prepared cookie sheets, spacing them ½” apart {they won’t spread as they bake}. Gather up any dough scraps and repeat until all dough is used up. Then repeat the process with the other dough disk.
  4. Bake in a pre-heated oven for approximately 13-14 minutes, until the edges begin to become a little golden. Remove from oven and place on a cooling rack. {Note: cookies will harden a little within minutes of cooling, so don’t overbake}. Allow the cookies to cool for 10 minutes.
  5. If dusting with coconut milk powder or powdered sugar, place all the center cut shaped cookies on a wire rack {ideally lined with parchment or a large plate underneath}. Dust with the milk or sugar until you’re satisfied with how they look. {Feel free to gather the powder that fell through the cracks onto the parchment paper for future use}.
  6. Take the regular shaped cookies {the bottoms} and flip them upside-down. Place ½ tsp jam in the middle of each cookie {don’t be tempted to over-jam, as it will end up spilling from the sides later — ½ tsp goes a long way!}. Cover with the dusted cut out cookies on top. And voila! You’ve got yourself some gluten-free vegan {and refined sugar-free} linzer cookies! Enjoy :)

Happy baking & happy holidays!

xo Audrey


Disclaimer: this post contains affiliate links to linzer cookie cutters and powdered coconut milk.

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