These AIP Linzer Cookies are light and crispy and so delicious with a rich berry filling. They’re vegan, paleo, grain free, coconut free and the perfect holiday cookie!
Today is national cookie day and I couldn’t think of a more delicious cookie to share at this time of year than these AIP Linzer Cookies. Made using cassava and tapioca flour, these are vegan, paleo, grain-free, coconut-free, crispy, light and delicious. Fill them with a berry compote or some salted caramel for a decadent treat that’s perfect for the holidays.
These Linzer cookies take me back to my childhood! They’re such a special treat for me and I was thrilled to come up with an AIP version that tasted just as good if not better than what I remember as a kid.
Here are the main ingredients in these AIP Linzer Cookies:
- cassava flour
- tapioca starch
- palm shortening
- vanilla extract
- frozen strawberries or raspberries
- honey or maple syrup if vegan
- lemon juice
FAQs about these Linzer Cookies
How do I store these?
Store in a sealed container in the fridge for up to a week or in the freezer for up to a month. If freezing, allow to come to room temperature before enjoying.
Can I substitute the palm shortening?
Yes. I’ve tested these using melted coconut oil instead of palm shortening. The cookies are slightly more fragile and won’t get lightly golden brown as they bake, but if you can’t find shortening, it is a decent substitute.
Looking for more AIP cookies? You might enjoy
- Chocolate Plantain Chip Cookies
- AIP Gingersnaps
- ‘Oatmeal’ and Raisin Cookies
- Sweet Potato Chocolate Chunk Bars
If you try these AIP Linzer Cookies I would love if you could give the recipe a star rating and short review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious
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AIP Linzer Cookies (paleo, vegan, coconut free)
- Total Time: 52 minutes
- Yield: 18–20 cookies 1x
Description
These AIP Linzer Cookies are light and crispy and so delicious with a rich berry filling. They’re vegan, paleo, grain free, coconut free.
Ingredients
Cookie Dough
- 1/2 cup + 2 TBSP cassava flour
- 1/4 cup tapioca starch
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup palm shortening
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
Berry Filling
- 1 cup frozen raspberries or strawberries
- 2 TBSP honey or maple syrup
- 2 TBSP freshly squeezed lemon juice
Instructions
Cookie Dough
- Preheat oven to 350F.
- In a large bowl combine cassava flour, tapioca starch, baking soda and salt.
- In the bowl of a stand mixer or hand held mixer combine palm shortening, maple syrup and vanilla extract and beat until well combined.
- Use a spatula to fold palm shortening mixture into flour mixture and then your hands to bring the dough together.
- Place dough between two pieces of parchment paper and roll out to a rectangle 1/4-inch thick*
- Refrigerate sheet of dough 5-7 minutes.
- Cut out cookies from dough using a fluted cookie cutter.
- Transfer cookies on parchment paper to a large baking sheet. Bake in the middle rack of oven for 11-12 minutes until slightly golden.
- Allow cookies to cool completely before touching them/removing from cookie sheet, or they will break apart.
Filling
- To a small saucepan, add frozen berries, lemon juice and honey on low-medium heat. Allow berries to melt, stirring intermittently until mixture comes to a boil. Reduce heat and simmer until the mixture has thickened.
- Once cookies have cooled completely, spoon 1 tsp of filling into the center of half the cookies, and top with remaining cookies.
Notes
* Ensure not to roll out your cookie dough too thin or the cookies will crack
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Cookies
Keywords: aip, paleo, vegan, coconut-free, holiday, cookies, linzer cookies, berries
Lovely! Perfect crumble and crunch. Saved Christmas.
★★★★★
This was awesome … mine look a bit more messy haha but they’re delicious ! Thanks !
★★★★★
Another perfect recipe. These are the best AIP cookies I’ve found so far—and I love them just on their own, even without the filling. You’re a genius at this, Nicole!
★★★★★
Mi cookies came out delicious but they where kinda chewy in the middle and i did tried to bake them longer but came out a little bit bitter and too hard. Any thoughts on why did this happened? I thought about putting half syrup and half sugar so i take away some of the moisture. But right now i love the color and the flavor, just not the texture. Tastes like if it had xantana
So yummy no too sweet and not too salty!
★★★★★
Any thoughts on using coconut flour instead of cassava?
Hi there, coconut flour won’t work here unfortunately
These are absolutely delicious! I made them as a plain cookie, no filling. I love the crisp texture and lovely balance of sweet and a hint of salt.
★★★★★
Do you ever post your measurements in grams, rather than cups? I made one of you loaves and it was too dense – I assumeI packed the flour too tightly in the cups.
Hey Claire! Are you referring to the sourdough bread? It’s definitely more dense than a loaf made with gluten but there’s a possibility you could have used too much flour. Next time I make a loaf I will try to remember to measure in grams.
These are delicious and pretty easy to make. I substituted coconut oil for the palm shortening and was worried that might affect the dough but it was fine. My dough did crack a little while working with it but once I rolled it out it was fine and I found the key was to refrigerate the cookies for a few minutes after cutting them out, as recommended. Don’t try to transfer them to your baking sheet until you take them out of the fridge and then they’ll keep their shape without cracking. Even with the coconut oil, they turned a little golden while baking!
★★★★★
Can I substitute arrowroot for the tapioca?
Hi Susannah, they are often interchangeable but I haven’t tried myself in this recipe so can’t say for sure!
Can I replace tapioca with arrowroot starch?
Hi Sami, they are often interchangeable but I haven’t tried myself in this recipe so can’t say for sure!