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AIP Linzer Cookies

December 4, 2020 Modified December 28, 2022 By Nicole Charles 19 Comments
This post may contain affiliate links.

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!

stack of linzer cookies against a white background with one cookie leaning against stack

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.

cut outs of linzer cookies with a pastry cutter on a piece of white parchment paper

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
close up shot of raspberry filled linzer cookie with star cutout on a white backdrop with blurred linzer cookies in the foreground

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
three raspberry filled linzer cookies on a white plate on a grey backdrop

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 

Print
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three raspberry filled linzer cookies on a white plate on a grey backdrop

AIP Linzer Cookies (paleo, vegan, coconut free)


★★★★★

4.9 from 9 reviews

  • Author: Nicole @healmedelicious
  • Total Time: 52 minutes
  • Yield: 18–20 cookies 1x
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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

Units Scale

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

  1. Preheat oven to 350F.
  2. In a large bowl combine cassava flour, tapioca starch, baking soda and salt.
  3. In the bowl of a stand mixer or hand held mixer combine palm shortening, maple syrup and vanilla extract and beat until well combined.
  4. Use a spatula to fold palm shortening mixture into flour mixture and then your hands to bring the dough together.
  5. Place dough between two pieces of parchment paper and roll out to a rectangle 1/4-inch thick*
  6. Refrigerate sheet of dough 5-7 minutes.
  7. Cut out cookies from dough using a fluted cookie cutter.
  8. Transfer cookies on parchment paper to a large baking sheet. Bake in the middle rack of oven for 11-12 minutes until slightly golden.
  9. Allow cookies to cool completely before touching them/removing from cookie sheet, or they will break apart.

Filling 

  1. 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.
  2. 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

Did you make this recipe?

Share a photo and tag @healmedelicious — we can’t wait to see what you’ve made!

Categories: AIP, All Recipes, Coconut Free, Cookies, Dairy Free, Desserts, Gluten Free, Paleo, Vegan Tagged With: AIP, cookie season, cookies, gluten free, grain-free, holidaybaking, paleo, valentine's

Previous Post: « Gluten-free Paleo AIP Gingersnaps
Next Post: AIP Peppermint Hot Chocolate »

Reader Interactions

Comments

  1. Susan DePauw

    January 21, 2023 at 1:43 pm

    These are amazing!! I have a little dog with special needs and I make her food. I wanted to be able to share these with her and palm oil is toxic for dogs so I swapped out butter (I can have dairy) and they are PERFECT! Thank you so much! Your site is amazing. Can’t wait to make more things.

    ★★★★★

    Reply
  2. Ava

    December 24, 2022 at 3:23 pm

    Hi there we made cookies and they were delicious but when we are making the strawberry filling you said in your text that it would thicken but when we made it it did not become thick can you recommend any solutions to make it more thick . Thank you Bye

    ★★★★

    Reply
    • Heal Me Delicious Team

      January 4, 2023 at 8:55 pm

      Hi Ava, thank you for leaving your review! It should thicken once you’ve used the right amount of berries and let it simmer long enough after it boils. You could try using a bit more berries to see if this helps.

      Reply
  3. Cathy

    December 21, 2022 at 11:04 am

    Delicious! They were a huge hit at the 3rd grade class breakfast this morning. I used arrowroot instead of tapioca. The dough was lovely to work with. I was able to transfer the round to the cookie sheet without breaking or distortion.

    ★★★★★

    Reply
  4. cks.one

    January 23, 2022 at 12:14 am

    Lovely! Perfect crumble and crunch. Saved Christmas.

    ★★★★★

    Reply
  5. Monica

    December 7, 2021 at 3:59 pm

    This was awesome … mine look a bit more messy haha but they’re delicious ! Thanks !

    ★★★★★

    Reply
  6. Amy

    December 5, 2021 at 10:01 pm

    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!

    ★★★★★

    Reply
  7. Ems

    October 26, 2021 at 2:07 pm

    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

    Reply
  8. Brandy

    February 5, 2021 at 7:51 pm

    So yummy no too sweet and not too salty!

    ★★★★★

    Reply
  9. K

    December 11, 2020 at 5:51 pm

    Any thoughts on using coconut flour instead of cassava?

    Reply
    • Nicole Charles

      December 14, 2020 at 12:23 pm

      Hi there, coconut flour won’t work here unfortunately

      Reply
  10. Melissa

    December 9, 2020 at 3:24 pm

    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.

    ★★★★★

    Reply
  11. Claire

    December 6, 2020 at 12:20 pm

    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.

    Reply
    • Nicole Charles

      December 6, 2020 at 1:08 pm

      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.

      Reply
  12. Danielle M.

    December 4, 2020 at 9:16 pm

    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!

    ★★★★★

    Reply
  13. Susannah

    December 4, 2020 at 5:11 pm

    Can I substitute arrowroot for the tapioca?

    Reply
    • Nicole Charles

      December 4, 2020 at 6:58 pm

      Hi Susannah, they are often interchangeable but I haven’t tried myself in this recipe so can’t say for sure!

      Reply
  14. Sami

    December 4, 2020 at 11:48 am

    Can I replace tapioca with arrowroot starch?

    Reply
    • Nicole Charles

      December 4, 2020 at 6:59 pm

      Hi Sami, they are often interchangeable but I haven’t tried myself in this recipe so can’t say for sure!

      Reply

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Hi! I’m Nicole, the recipe developer, food enthusiast and photographer behind Heal Me Delicious. Read More

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