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

AIP Linzer Cookies (paleo, vegan, coconut free)


These AIP Linzer Cookies are light and crispy and so delicious with a rich berry filling. They’re vegan, paleo, grain free, coconut free.


Units Scale

Cookie Dough

Berry Filling

  • 1 cup frozen raspberries or strawberries
  • 2 TBSP honey or maple syrup
  • 2 TBSP freshly squeezed lemon juice


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.


  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. 


* 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