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There’s something truly magical about Linzer cookies, isn’t there? That beautiful little window revealing a jewel-toned jam, the delicate crumb, the way they feel both festive and comforting… but honestly, traditional versions can be a bit heavy on the butter and refined sugar. I wanted to create a version that keeps all that charm but feels a little lighter, a little brighter, and honestly, just as delicious. These Healthy Linzer Cookies are my answer. We’re using a blend of almond flour and whole wheat pastry flour for a nutty, tender base, naturally sweetening things with maple syrup and a touch of coconut sugar, and filling them with a vibrant, low-sugar raspberry chia jam. The process is still wonderfully hands-on and satisfying—rolling, cutting, and creating those signature peek-a-boo tops. They’re the perfect project for a cozy afternoon, and the result is a cookie that feels special enough for the holidays but wholesome enough for an everyday treat. You’ll notice the aroma of toasted almonds and warm spices filling your kitchen… it’s pure happiness.

Why You’ll Love This Healthy Linzer Cookies

They’re surprisingly wholesome. By using almond flour, whole grains, and natural sweeteners, you get all the buttery, melt-in-your-mouth texture without the usual guilt. They’re packed with nutty flavor and just the right amount of sweetness.
The homemade chia jam is a game-changer. It comes together in minutes and lets you control the sugar, unlike most store-bought jams. The little chia seeds create the perfect glossy, spreadable consistency with a delightful fresh fruit punch.
They’re incredibly fun to make. Honestly, there’s a simple joy in stamping out the cookie shapes and carefully assembling them. It’s a wonderful activity to do with kids or friends, and the final look is so impressively elegant.
They’re freezer-friendly champions. You can make the dough weeks ahead, or freeze the fully assembled cookies. This makes them the ultimate stress-free treat for unexpected guests or last-minute holiday gifting.

Ingredients & Tools

120 g almond flour
100 g whole wheat pastry flour
60 ml pure maple syrup
60 g coconut oil, solid
1 large egg
1 tsp vanilla extract
½ tsp almond extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp fine sea salt
150 g frozen raspberries
1 tbsp maple syrup
1 tbsp chia seeds
½ tsp lemon juice
For dusting: powdered sugar (or powdered erythritol)

Tools: Two baking sheets, parchment paper, a 2.5-inch round cookie cutter, a smaller shaped cutter (heart, star, etc.) for the centers, a rolling pin, a medium saucepan, and a wire cooling rack.

The quality of your almond flour really matters here—look for a finely ground, blanched variety for the smoothest texture. And that splash of almond extract? It might seem small, but it amplifies the nutty aroma beautifully.

Nutrition (per serving)

Calories: 98 kcal
Protein: 2 g
Fat: 6 g
Carbohydrates: 9 g
Fiber: 2 g

Serves: 20 cookies | Prep Time: 30 minutes (+ 1 hour chilling) | Cook Time: 10 minutes | Total Time: 1 hour 40 minutes

Before You Start: Tips & Ingredient Notes

Keep that coconut oil solid! This is the secret to a flaky, shortbread-like texture. If your kitchen is warm, pop the measured coconut oil in the fridge for 10 minutes before you begin. You want it to be the consistency of cold butter.
Don’t skip the chilling time. I know, I know—it’s the hardest part. But chilling the dough is non-negotiable. It prevents the cookies from spreading too much in the oven and ensures they hold their intricate shapes perfectly.
Embrace the sticky dough. This dough is a bit softer and stickier than a traditional butter-based one. Don’t be tempted to add more flour! Just use plenty of parchment paper when rolling, and you’ll be fine.
Let the jam cool completely. A warm jam will make your cookie sandwiches slide apart and become a messy, albeit delicious, situation. Patience is key for that perfect, tidy finish.

How to Make Healthy Linzer Cookies

Step 1: Make the Chia Jam. In a small saucepan, combine the frozen raspberries and 1 tablespoon of maple syrup. Cook over medium heat for about 5-7 minutes, stirring and mashing the berries with a spoon until they break down into a saucy consistency. Remove from the heat and stir in the chia seeds and lemon juice. The mixture will thicken as it cools. Transfer it to a bowl and pop it in the fridge to speed this up.

Step 2: Create the Cookie Dough. In a medium bowl, whisk together the almond flour, whole wheat pastry flour, cinnamon, nutmeg, and salt. In a separate, larger bowl, beat the solid coconut oil with the 60 ml of maple syrup until it’s just combined—it won’t get fluffy like butter, but that’s okay. Beat in the egg, vanilla, and almond extract until smooth. Gradually add the dry ingredients to the wet, mixing until a soft, slightly sticky dough comes together.

Step 3: Chill the Dough. Divide the dough into two equal discs. Wrap each one tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This firming-up step is what gives you cookies that are crisp on the edges and tender in the middle, so don’t rush it.

Step 4: Roll and Cut. Preheat your oven to 175°C (350°F) and line your baking sheets with parchment paper. Take one disc of dough out of the fridge. Place it between two sheets of parchment paper and roll it to about a ¼-inch thickness. Use your round cutter to cut out as many circles as you can. For half of them, use the smaller cutter to stamp out a shape from the center—these will be your tops. Re-roll the scraps and repeat.

Step 5: Bake to Perfection. Carefully transfer the cookies to your prepared baking sheets. They don’t spread a ton, but leave about an inch between them. Bake for 8-10 minutes, until the edges are just barely starting to turn golden. You’ll notice your kitchen smelling incredible. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Step 6: Assemble with Care. Once the cookies and the jam are completely cool, you can assemble. Place all the solid bottom cookies on your work surface. Dust the top cookies (the ones with the holes) generously with powdered sugar. Spoon about ½ teaspoon of the cooled chia jam onto the center of each bottom cookie. Gently press a sugared top cookie onto each base. The jam should peek through the window invitingly.

Serving Suggestions

Complementary Dishes

A simple cheese board — The sharpness of an aged cheddar or a creamy brie provides a lovely savory contrast to the sweet, fruity cookies.
Mulled wine or spiced cider — The warm spices in the drink will echo the cinnamon and nutmeg in the cookies, creating a beautifully cohesive flavor experience.
A citrusy winter salad — Something with bitter greens, orange segments, and a light vinaigrette cleanses the palate and balances the richness perfectly.

Drinks

Earl Grey tea — The bergamot in the tea is a classic, elegant partner for the nutty, jammy flavors of the Linzer cookie.
Black coffee — A strong, dark roast cuts through the sweetness and highlights the deep, toasty notes from the almond flour.
Vanilla almond milk — A cozy, caffeine-free option that doubles down on the cookie’s core flavors in a wonderfully soothing way.

Something Sweet

Dark chocolate-dipped orange segments — This offers a different kind of fruit-and-nut combination that feels sophisticated and light alongside the cookies.
Cardamom-spiced poached pears — The soft, warm pear is a delightful textural contrast and the cardamom is a lovely, unexpected spice friend.
A small scoop of vanilla bean ice cream — Honestly, you can’t go wrong. The cold creaminess is a dream with the crumbly cookie texture.

Top Mistakes to Avoid

Using melted coconut oil. This is the number one reason for cookie spread! Your dough will be greasy and impossible to handle, and you’ll end up with puddles instead of defined shapes. Solid is the way to go.
Rolling the dough too thin. If you go much thinner than ¼-inch, the delicate tops can break easily during assembly, and the cookies can overbake and become dry.
Assembling with warm jam. I’ve messed this up before too… a runny, warm jam will soak into the cookie and cause the top to slide right off. Wait for it to be thick and cool.
Overbaking. These cookies continue to firm up as they cool. Take them out when the edges are just lightly golden; they should still feel a bit soft in the center. They’ll achieve the perfect texture as they sit.

Expert Tips

Tip: If your dough gets too soft while you’re working with it, just slide the parchment paper with the cut-out cookies onto a baking sheet and pop it into the freezer for 5-10 minutes before baking. This guarantees sharp edges.
Tip: For the cleanest “windows,” dip your small cutter in flour before each cut. This prevents the dough from sticking and tearing, giving you perfectly shaped hearts or stars every time.
Tip: Dust the cookies with powdered sugar *before* you assemble them. If you try to do it after, the sugar will just land on the jam and look messy rather than creating that beautiful snowy effect.
Tip: For gifting, place assembled cookies in a single layer in a cardboard box lined with parchment or wax paper. They transport beautifully and make anyone feel special.

FAQs

Can I use a different type of flour?
You can experiment, but it will change the texture. Using all almond flour will make a more fragile, greasy cookie. Using all whole wheat pastry flour will make it denser. The blend here is specifically chosen for structure and tenderness. If you need a gluten-free option, a 1:1 gluten-free baking flour should work in place of the whole wheat pastry flour.

My dough is too crumbly and won’t hold together. What happened?
This usually means you over-measured the flours. Almond flour and whole wheat flour can be packed down, so the best method is to spoon them into your measuring cup and level it off. If it’s already happened, try kneading in a teaspoon of cold water at a time until it just comes together.

Can I make these cookies nut-free?
Absolutely! To make them nut-free, replace the almond flour with an additional 120g of whole wheat pastry flour (or a gluten-free blend) and omit the almond extract. The flavor profile will be different—more of a classic shortbread—but they’ll still be delicious.

How far in advance can I make these?
The unbaked dough discs can be kept in the fridge for 2 days or frozen for up to 3 months. Fully assembled cookies will keep in an airtight container at room temperature for 3 days, but they are best within 48 hours. You can also freeze the baked, undecorated cookies for up to 2 months and assemble them with fresh jam when needed.

Can I use a different jam?
Of course! Apricot, blackberry, or strawberry jam would all be wonderful. I’d just recommend seeking out a low-sugar variety or making your own chia jam with those fruits to keep the overall recipe on the healthier side. The bright tartness of raspberries is classic, but feel free to get creative.

Healthy Linzer Cookies

Cost Level $

Category Healthy Christmas Cookies

Difficulty Medium

Cuisine Dessert, german

Servings 20

Total Time 100 minutes

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Make these beautiful Healthy Linzer Cookies with almond flour, whole grains, and a homemade chia jam. A lighter, delicious holiday classic. Get the recipe now!

Ingredients

For the Cookie Dough

120 g almond flour
100 g whole wheat pastry flour
60 ml pure maple syrup
60 g coconut oil (solid)
1 large egg
1 tsp vanilla extract
0.5 tsp almond extract
1 tsp ground cinnamon
0.25 tsp ground nutmeg
0.25 tsp fine sea salt

For the Chia Jam

150 g frozen raspberries
1 tbsp maple syrup
1 tbsp chia seeds
0.5 tsp lemon juice

For dusting

powdered sugar (or powdered erythritol)

Instructions

01
In a small saucepan, combine the frozen raspberries and 1 tablespoon of maple syrup. Cook over medium heat for about 5-7 minutes, stirring and mashing the berries with a spoon until they break down into a saucy consistency. Remove from the heat and stir in the chia seeds and lemon juice. The mixture will thicken as it cools. Transfer it to a bowl and pop it in the fridge to speed this up.
02
In a medium bowl, whisk together the almond flour, whole wheat pastry flour, cinnamon, nutmeg, and salt. In a separate, larger bowl, beat the solid coconut oil with the 60 ml of maple syrup until it’s just combined—it won’t get fluffy like butter, but that’s okay. Beat in the egg, vanilla, and almond extract until smooth. Gradually add the dry ingredients to the wet, mixing until a soft, slightly sticky dough comes together.
03
Divide the dough into two equal discs. Wrap each one tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This firming-up step is what gives you cookies that are crisp on the edges and tender in the middle, so don't rush it.
04
Preheat your oven to 175°C (350°F) and line your baking sheets with parchment paper. Take one disc of dough out of the fridge. Place it between two sheets of parchment paper and roll it to about a ¼-inch thickness. Use your round cutter to cut out as many circles as you can. For half of them, use the smaller cutter to stamp out a shape from the center—these will be your tops. Re-roll the scraps and repeat.
05
Carefully transfer the cookies to your prepared baking sheets. They don’t spread a ton, but leave about an inch between them. Bake for 8-10 minutes, until the edges are just barely starting to turn golden. You’ll notice your kitchen smelling incredible. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
06
Once the cookies and the jam are completely cool, you can assemble. Place all the solid bottom cookies on your work surface. Dust the top cookies (the ones with the holes) generously with powdered sugar. Spoon about ½ teaspoon of the cooled chia jam onto the center of each bottom cookie. Gently press a sugared top cookie onto each base. The jam should peek through the window invitingly.