Raspberry Lemon Linzer Cookies

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Raw, vegan, gluten-free Raspberry Lemon Linzer Cookies! That’s right, all raw, no baking required.

This recipe is a little more advanced; if you have never worked with raw pastry, it might be difficult to know what it is supposed to look like. I love this raw cookie dough, it’s really easy to work with if you use the exact ingredients as stated in the recipe.

The raspberry jam is thickened in the dehydrator and the cookies are set in the fridge using cacao butter as a setting agent.

Using all nutritious ingredients like almonds, oats, coconut flour, coconut sugar flax, cacao butter and lemon, you could eat these for breakfast.

And yes you can make jam in the dehydrator! You don’t have to cook it for it to thicken and it’s takes no time at all. I’m always so impressed how thick and nice it comes out.

You can purchase linzer cookie cutters off amazon or find them in any baking store. They are inexpensive and really easy to use.

These cookies are perfect for the holiday season or of course good anytime of the year. Enjoy!

Equipment

Dehydrator, food processor

Ingredients

Raspberry Jam

2 cups frozen raspberries, thawed
1/4 cup coconut sugar, powdered
pinch himalayan salt

Almond Lemon Cookie

1/2 cup + 1 tbsp coconut flour
1/2 cup raw almonds, soaked and dehydrated or dry almonds
1/4 cup oat flour, or blended rolled oats
2 tbsp coconut sugar, powdered
1 tbsp ground golden flax seed
1 tbsp mesquite powder or lucuma
1/4 cup filtered water
3 tbsp melted cacao butter
1 lemon zested
1 tsp vanilla extract alcohol free

Instructions

Raspberry Jam

Place all ingredients in a bowl and using a whisk, mash raspberries until well combined.
Dehydrate in a bowl for 6 to 8 hours at 115 F until mixture is reduced and thick.
Place in fridge to thicken up while making cookies.

Almond Lemon Cookie

Process all dry ingredients in a food processor until batter forms a flour.
Add water, cacao butter, lemon zest and vanilla and process until batter starts sticking together and forms a dough.
Roll dough into a ball and place on a piece of parchment paper taped to the counter and dust parchment paper with oat flour .
Flatten out dough and top with a little more oat flour to prevent from sticking.
Place another piece of parchment paper on top and roll out evenly using a rolling pin about 1/4″ thick.
Using linzer cookie cutters, cut cookies for bottom and top.
Remove dough away from cookies and repeat process until batter is used.
Leave cookies on the parchment paper and transfer onto a cutting board or tray and set in freezer for 1/2 hour.
Place 1 tsp of jam in middle of the base of a cookie and place top on.
Dust with powdered xylitol, erythritol or lakanto.
Storage: Best served right away.

Notes

If the dough batter is too dry a little more water.
Have water on hand to moisten dough while continuing to roll and use.

Crystal Bonnet

Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen, which led her to train at industry-leading Culinary schools: PlantLab (formerly Matthew Kenney) and Pure Joy Academy. Also, a graduate of plant-based and raw food nutrition programs, she knows the importance of teaching not only the culinary aspect but also nutrition of living foods. Crystal believes her students should be given as much knowledge as necessary to gain a full understanding of raw foods and their health benefits. Crystal’s extensive knowledge of the plant-based culinary industry has led her to develop unique plant-based menus for new restaurants, catered multiple health retreats within Canada and Europe and even started her own professional raw chocolate and dessert business. She believes everyone should have the knowledge and skills to incorporate healthy food alternatives into their lifestyle.