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 @healmedeliciousPrint