Linzer Cookies
Instructions
- Preheat oven to 300F and prepare cookie sheet with parchment paper.
- In a bowl mix all dry ingredients. In a small separate bowl mix the seed egg with maple syrup.
- Add to dry ingredients and combine into a sticky dough. If too sticky add tapioca flour. Wrap in foil and place in the refrigerator for about 15 minutes.
- Add to dry ingredients and combine into a sticky dough. If too sticky add tapioca flour. Wrap in foil and place in the refrigerator for about 15 minutes.
- On a floured surface roll out dough to 3mm thickness. Cut out cookies with a preferred cookie cutter and place on the cookie sheet.
- Bake for about 13-15 minutes in the oven. Take out of the oven and let them cool down for about 15 minutes.
- For the chia jam, place berries in a small pan with water and dates/maple syrup. Simmer on low heat until berries are soft.
- Once the berries are soft enough transfer to a small bowl and puree with a hand mixer. Add chia seeds and stir well. Let sit for about 15 minutes.
- Add water or chia seeds if needed for preferred consistency. Transfer into an airtight jar and place in fridge to cool down.
- Once cookies and chia jam are cooled down, it's time to assemble the cookies. Add half a teaspoon of chia jam to one of the cookies. Then place another cookie on top.
- Transfer assembled cookies onto a plate or baking sheet. Let sit for half an hour. Then you can enjoy or transfer into an airtight container! (Store cookies in fridge for up to one week.)
Ingredients
1 ½ cup roasted ground almonds (or almond flour)1 cup oat flour
½ cup almond pulp leftover from Almond Milk
1/3 cup monk fruit sweetener (crystalized) substitute with coconut or brown sugar if wanted
¼ cup tapioca flour
3 tbsp maple syrup
1 tsp baking powder
1 flax/white chia egg (3 tbsp almond milk mixed with 1 tbsp ground flax seeds/white chia seeds)
Chia Jam
2 medjool pitted dates (or 1 tbsp maple syrup)
2-3 tbsp white chia seeds
1 cup fresh strawberries
1 cup fresh raspberries
½ cup water
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