Gluten-free shortbread cookies that are filled with homemade cranberry and chia seed jam.
Mmmmmm, linzer cookies. One of my new favourite holiday cookies! There’s something special about jam-filled star cookies that makes me smile. Maybe it’s the star shape or stained glass filling that draws me in, or the lightly dusted powdered sugar that reminds me of a snowy day. Whatever it is, they are fun to make and taste delicious!
These gluten-free linzer cookies are delicate, light, and not too sweet, making them a perfect treat to share over the holidays. I made these cookies only half-sweet because sweets are everywhere we go. It’s very easy to overindulge over the holidays, so it’s nice to balance it with a cookie that’s kinda healthy 😉
Sometimes it can be hard to find a gluten-free cookie that tastes good and holds its shape. Most of the time I get frustrated making gluten-free anything because the dough ends up crumbling, cracking, and breaking. But these gluten-free linzer cookies held together very well and were easy to work with. My only mistake was saving half of the dough for the next day, which didn’t work out well. It ended up being a huge crumbly mess that had me kneading in more coconut oil, which defeats the whole purpose of having a low-fat cookie. So take my advice and finish baking all the cookies in one day.
These Gluten-free linzer Cookies are…
Not overly sweet
Filled with antioxidant jam
Light and crisp
Fun to make
Not too many healthy benefits go with cookies, but these cookies won me over because they are lower in sugar and provide a healthy center that’s high in omega-3 fatty acids, protein, and antioxidants. Now, I wouldn’t want to overindulge in too many cookies but it’s nice to know that these won’t send you crashing before the night begins. They are light, crisp, and fun to make. By using your favourite cookie cutters you can cut out all sorts of fun shapes. If you’re not a fan of cranberries then go ahead and switch them up with raspberries. I also have a secret: if you don’t like using powdered sugar, you can still make your cookies look snowy by using coconut milk powder or mixing xylitol with arrowroot powder. Yay! Now we can all have fun and enjoy a snowy cookie!
- 1 1/2 cups rice flour
- 1/2 cup potato starch
- 1/4 cup oat flour
- 1/4 cup tapioca starch
- 1/4 tsp sea salt
- 1 tsp xanthan gum (optional)
- 1/4 cup + 2 tbsp grass-fed butter (or vegan butter)
- 3 tbsp coconut oil
- 2 tsp vanilla extract
- 7 tbsp maple syrup
- powdered coconut milk for dusting or powdered sugar
- 1 cup frozen cranberries
- 1 1/2 tsp chia seeds
- 2 tbsp water
- 2 tbsp coconut sugar
Preheat oven to 350 degrees F.
In a medium mixing bowl whisk together rice flour, potato starch, oat flour, tapioca starch, sea salt, and xanthan gum. Set aside.
In another bowl cream together butter, coconut oil, vanilla, and maple syrup.
Slowly add dry ingredients to the wet ingredients and mix well.
Take some of the dough and form into a ball. Roll out the dough into a ¼” thickness. Cut out the dough with a cookie cutter and carefully transfer to a prepared cookie sheet spacing them ½” apart. Continue with the rest of the dough gathering up any scraps left behind.
Bake in a pre-heated oven for approximately 12 minutes or until the cookies become golden.
Meanwhile, in a small bowl mix chia seeds with water. Mix well and set aside. In a pot place the cranberries with coconut sugar and let simmer until soft, about 10 minutes. Mix in chia seeds and let cool until cookies are ready.
Remove cookies from the oven and place on a cooling rack.
Once the cookies and jam have cooled, take the regular shaped cookies and place jam in the middle of each cookie. Dust powdered coconut milk or sugar on the cookies that have a hole. Cover the regular shaped cookies with the dusted cut out star cookies.
Serving size: 1
Calories 236/ Fat 9g / Carbs 35g / Protein 5.7g / Fiber 1.7g / Sodium 60mg / Sugars 7.8g