Linzer Torte Cookies GF
Linzer Torte Cookies GF

Gluten-Free Linzer Torte Cookies

November 11, 2015

Try these moist and soft-baked gluten-free Linzer Torte cookies featuring protein-rich almond flour!

  • Prep: 45 mins
  • Cook: 15 mins
  • 45 mins

    15 mins

    1 hr

  • Yields: 12 cookies


2 1/2 cups Honeyville Blanched Almond Flour

1/4 cup honey

1 egg

1 teaspoon vanilla extract

1 teaspoon almond extract (optional - I omitted)

2 Tablespoons unsalted butter (softened)

2 Tablespoons applesauce

1 teaspoon baking soda

Dash of sea salt

5 tablespoons of store bought jam in choice flavor

1 tablespoon of chia seeds, soaked


Combine flour, baking soda and salt in a large bowl. Set aside.

In a separate bowl, combine honey, egg, extracts, butter and applesauce.

Add dry ingredients to wet ingredients and mix well. 

Cover dough ball and refrigerate for 30 minutes. Dough is sticky.

Preheat oven to 350 degrees F.

Soak 1 tablespoon of chia seeds with 1 tablespoon of water until chia turns into a gel (about 10 minutes). Combine soaked chia seeds with jam and mix well. Set aside.

Prepared a large baking pan with parchment paper.

Roll 1.5 inch balls and place on parchment paper.

Using slightly wet hands (so your thumb doesn't stick to dough), push a small thumb imprint into the center of each ball, creating a cavity for the preserves. 

Add a spoonful of the preserves into each cookie center.

Bake for 15 minutes until slightly browned. 

Allow cookies to cool for 10 minute before enjoying.

Cookies will brown on top but still be moist inside. Source Lexi's Kitchen - see blog post about this recipe.