Paleo Raspberry Linzer Cookies

I always thought Linzer cookies were like, these magical little beautiful cookie delicacies that showed up around the holidays and no one ever really knew how they were made. You have this gorgeous shortbread type deal with a magical heart, square or circle window cut out on the top with this red jammy beacon of deliciousness peaking through. How does the jam get there and look so perfect and inviting and yummy?!

Turns out there are actual Linzer cookie cutters and it’s just a sandwich cookie with a hole on the top. I mean, I won’t say the magic is ruined because now I can make my own magic, but I was more than a little shocked at how simple it actually was… at least I can wow my kids now at least! Also, for what its worth, I did not have a Linzer cookie cutter. I used a glass jar lid and cut my own hearts!

I love how delicate, crunchy and tangy these little cookies are. And once I found out they were made with quite a bit of almond flour, I went down the Paleo rabbit hole. Before I knew it I was swapping all kinds of ingredients to make it happen and settled on this one. It was the easiest one to whip up with shockingly few ingredients! I got the main recipe to tweak from Primal Palette. 

These cookies are not incredibly sweet and are definitely best, eaten day of. Also, the dough can be a little tricky to roll out and cut into shapes because it tends to get a little dry and crumbly if the coconut oil hardens. If that happens, just scoop it all back up and heat it int he microwave a bit so the coconut oil is malleable and you can work it into the dough again. 

I mean, would you even believe these were gluten free, refined sugar free, paleo and healthified?! I would make them and be the judge first hand…


  • 1 Cup Coconut Flour
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 cup Coconut Oil
  • 1 Tbsp Coconut Milk
  • 1 tbsp lemon juice
  • 1tbsp maple syrup (optional)
  • 2 Eggs
  • 4 tbsp raspberry chia jam


  1. Preheat oven to 350F
  2. Combine dry ingredients in one bowl and mix well.
  3. Combine wet ingredients (except jam!) and mix gently until just combined.
  4. Place contents of both bowls into food processor and blend mix until all ingredients are evenly distributed. Dough should look like small granules; it will not be one solid dough ball.
  5. Pour dough onto a piece of parchment paper lightly coated with coconut oil
  6. Place a second piece of parchment paper lightly coated with coconut oil directly on top of the dough
  7. Use a rolling pin to roll the dough flat (about 1/8″) and this will press the dough together forming one solid piece
  8. Cut out cookies with Linzer cookie cutter and gently transfer cookies with spatula to baking sheet lined with parchment paper
  9. Bake for 8-10 minutes or until cookies are just set
  10. Remove cookies from oven and gently transfer to cooling rack
  11. Allow cookies to cool completely before adding fruit preserves
  12. . Add fruit preserves to whole cookies and then dust cookies that will be top portion

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