• Marisa Louise

Paleo Linzer Cookies

Updated: Dec 16, 2020

They’re crispy, strawberry-y, perfectly sweet, and so aesthetically pleasing it’ll make your heart happy! They're the perfect cookie this holiday season.

I loved everything about this recipe and getting to bake it. It was fun rolling out the dough, using my new cookie cutters, and, of course, snagging a piece of cookie dough here and there. ;) Also--talk about aesthetically pleasing! When I first placed the top cookie half on top of its bottom half, it just simply made my heart happy!

I got this recipe from a friend of mine off Instagram, and I love how she added a touch of lemon zest to the cookies! It really shines through in the final product. ❤️ Get the recipe below!


Paleo Linzer Cookies


  • 2 1/2 cups blanched almond flour

  • 4 Tbsp coconut oil, melted

  • 1/4 cup pure maple syrup

  • 1/4 tsp baking soda

  • 1 tsp vanilla extract

  • 1/4 tsp salt

  • 1 tsp fresh lemon zest

  • 1/8 tsp cinnamon


  • 2 cups frozen strawberries

  • 1/4 cup fresh lemon juice

  • 2-3 Tbsp pure maple syrup

  • 10 drops of organic stevia

  • 1 Tbsp gelatin

  • 2 tsp tapioca flour

  • 1 Tbsp water


Note: Take the tapioca flour and water and mix them together in a separate little bowl before adding to the jam! This is called a slurry, and it helps keep the starch from thickening into clumps in the jam.

  1. Put all your jam ingredients (except gelatin) into a medium saucepan and bring to a simmer. Let it simmer for about 5-10 minutes, or until the strawberries are thawed through and soft. Immersion blend the mixture until smooth, and while the immersion blender is on, sprinkle in your gelatin. Make sure it all gets evenly incorporated. Let that simmer for about 5 more minutes. Once done, take off heat, and let it cool in the fridge for a good while, until it’s no longer hot at all to touch.

  2. Once it’s cooled, mix all your cookie ingredients together until a dough forms. Then, form it into a flattened rectangle, and wrap in plastic wrap. Chill in freezer for 15 minutes before use.

  3. Preheat oven to 350°F and line a baking sheet with a baking mat.

  4. Roll out the dough in between two sheets of parchment, and punch out your cookies with a Linzer cookie cutter shape of choice.

  5. Bake in the oven for 7-10 minutes - depending on how thin the dough is, the time will vary! They will be lightly browned when done.

  6. Taking two halves, spread the jam on the bottom half, and press together with the top cookie. Sprinkle with powdered sugar to taste. Enjoy! ❤️



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