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Gluten-Free Linzer Cookies

A healthier version of the classic Linzer cookie.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Dessert
Cuisine: American
Servings: 20
Calories: 124kcal


Raspberry Chia Jam

  • 2 ounces fresh or frozen raspberries, about ½ cup
  • 1 teaspoon chia seeds
  • 1 teaspoon maple syrup


  • cups (340 grams) all-purpose gluten-free baking flour (see notes), plus extra for rolling out the dough
  • 1 tablespoon ground flaxseed
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 stick, (1/2 cup) butter, softened to room temperature
  • ½ cup maple syrup
  • 1 egg
  • 1 teaspoon vanilla extract


  • If frozen, place the raspberries in a small glass bowl and microwave on high for 30 seconds. (If using fresh berries skip this step.)
  • Using the tines of a fork, mash up the raspberries until they're broken apart into very small pieces and the mixture is quite liquid-y. Add the maple syrup, and chia seeds and stir well.
  • Put the jam in the refrigerator for at least several hours, but preferably overnight, to thicken.
  • Preheat the oven to 350 degrees and line two or three baking sheets with parchment paper.
  • Combine the gluten-free baking flour, flaxseed, baking powder, and salt in a stand mixer fitted with the paddle attachment. Add the butter, maple syrup, egg, and vanilla, and mix until a soft dough forms.
  • Dust a surface with some of the gluten-free baking flour and roll out half the dough to a thickness of about ⅙ inch. Using a 2½ inch round cookie cutter, stamp out cookies and place them on a baking sheet.
  • Repeat with the remaining dough but this time stamp out the middles of each cookie with a mini cookie cutter (about 1¼ inches in width).
  • Bake the cookies on the bottom rack(s) of the oven for 10-12 minutes until the cookies are light golden brown on the bottom but still pale on top. Let cool completely.
  • Place 1/2 teaspoon of jam on the flat side (bottom) of the cookies without the cut-out middles. Top each cookie with the remaining (cut-out middle) cookies and press them together gently.


I use Bob’s Red Mill Brand Gluten-free All-Purpose Baking Flour for this recipe. If you use a different brand of gluten-free flour you may get different results as the blend of flours used for gluten-free baking flours/mixes varies from company to company.
Serving size: 1 cookie, Calories: 124, Fat: 6g, Saturated fat: 3g, Unsaturated fat: 3g, Trans fat: 0g, Carbohydrates: 18g, Sugar: 7g, Sodium: 53mg, Fiber: 2, Protein: 2, Cholesterol: 22mg