Imagine biting into a cookie that's not just a treat for your taste buds, but also a nutritional powerhouse! These Strawberry Chia Linzer Cookies are about to revolutionize your dessert game, combining the classic elegance of a Linzer cookie with the superfood magic of chia seeds and the natural sweetness of strawberry jam. Perfect for health-conscious foodies and cookie lovers alike, this recipe transforms traditional indulgence into a wholesome, Instagram-worthy delight that will have everyone asking, "How did you make these?"
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup chia seeds
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1/2 teaspoon vanilla extract
- 1/2 cup strawberry jam
Instructions
- Prepare your workspace by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- In a large mixing bowl, combine almond flour, coconut flour, and chia seeds, whisking thoroughly to eliminate any lumps and ensure even ingredient distribution.
- In a separate small bowl, mix maple syrup, melted coconut oil, and vanilla extract until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring with a spatula until a cohesive dough forms. The mixture should be slightly sticky but manageable.
- Refrigerate the dough for 15 minutes to firm up, which will make it easier to handle and roll out.
- Between two sheets of parchment paper, roll out the chilled dough to approximately 1/4 inch thickness using a rolling pin.
- Using a round cookie cutter, cut out cookie base shapes. For Linzer-style cookies, create matching pairs with one cookie having a small center cutout.
- Carefully transfer the cookie shapes onto the prepared baking sheet, leaving slight spacing between each cookie.
- Bake in the preheated oven for 12-15 minutes, or until edges are lightly golden brown and cookies appear set.
- Remove from oven and allow cookies to cool completely on a wire rack for about 20 minutes.
- Once cooled, spread strawberry jam on the solid cookie base, leaving a small border around the edges.
- Gently place the cut-out cookie top over the jam-covered base, creating a sandwich effect.
- Optional: Dust the completed cookies with a light sprinkle of powdered sugar for additional presentation.
- Store in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
Tips
- Chill Your Dough: Refrigerating the dough for 15 minutes isn't just a suggestion—it's crucial for achieving the perfect cookie texture and preventing sticky mishaps.
- Parchment Paper is Your Best Friend: Use parchment paper when rolling out the dough to prevent sticking and ensure clean, professional-looking cookies.
- Uniform Thickness Matters: Aim for a consistent 1/4 inch thickness when rolling out the dough to guarantee even baking and a professional finish.
- Get Creative with Cutouts: While the recipe suggests a round cutter, feel free to experiment with different shapes to personalize your cookies.
- Cool Completely Before Assembling: Patience is key! Allow cookies to cool entirely before adding jam to prevent soggy bottoms and ensure a crisp texture.
- Storage Hack: Use parchment paper between cookie layers to prevent sticking and maintain their delicate structure.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 10g
Protein: 3g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 0mg
