These delicious chocolate Linzer cookies are buttery soft and filled with a smooth and rich chocolate ganache. Whether you make them for the holidays or on a day that calls for delicious cookies, you are going to love these festive treats.
So glad I was able to share these delicious chocolate stars before Christmas. My family and I have been sick with Covid for over a week now but I finally felt well enough to prepare this recipe last night. These chocolate Linzer cookies fill my heart with joy. They are buttery, soft and filled with a decadent chocolate ganache. What more could you want?
If you are looking for more christmas cookie Inspo, check out these recipes:
Gluten-free Christmas Cookies
Gluten-free Speculoos Cookies
Tahini Caramel Linzer Cookies
Gluten-free Gingerbread Cookies
How to prepare these festive cookies:
- Heat coconut cream over low-medium heat until milk is hot. Remove from heat, add in chocolate chips and whisk until fully melted. Transfer into a bowl and let sit in the refrigerator for 1-2 hours.
- Preheat the oven to 300F and line 2 cookie sheets with parchment paper.
- In a bowl mix all dry ingredients. In a small separate bowl whisk the egg with maple syrup.
- Add to dry ingredients and combine into a sticky dough with your hands. If too sticky add tapioca flour.
5. On a floured surface roll out dough to 3mm thickness. Cut out cookies with a preferred linzer cookie cutter and place on the cookie sheet. Bake for about 10 minutes in the oven.
6. Take cookies out of the oven and let them cool down for about 15 minutes. Repeat the process until the dough is gone.
7. To assemble, transfer chocolate filling into a piping bag. Pipe around 1 tsp of filling onto a cookie. Then place another cookie on top. Repeat with the rest. Transfer assembled cookies onto a plate or baking sheet. Let sit for half an hour and then transfer into an airtight container. Optionally add powdered sugar (monk fruit sweetener).
8. Store cookies in the fridge for up to one week.
If you happen to make this glorious recipe, please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.
Chocolate Linzer Cookies
These delicious chocolate Linzer cookies are buttery soft and filled with a smooth and rich chocolate ganache. Whether you make them for the holidays or on a day that calls for delicious cookies, you are going to love these festive treats.
Ingredients
- ¾ cup 2 tbsp (110g) brown rice flour
- 2 cups (200g) almond flour
- 1/4 cup (30g) tapioca flour
- 1/3 cup (50g) golden coconut sugar
- 2 tbsp (50g) maple syrup
- 1 tsp baking powder
- 1 egg
Filling
- ½ can coconut cream
- 4 ½ oz Lily’s dark chocolate baking chips
Instructions
1. Heat coconut cream over low-medium heat until milk is hot. Remove from heat, add in chocolate chips and whisk until fully melted. Transfer into a bowl and let sit in the refrigerator for 1-2 hours.
2. Preheat the oven to 300F and line 2 cookie sheets with parchment paper.
3. In a bowl mix all dry ingredients. In a small separate bowl whisk the egg with maple syrup.
4. Add to dry ingredients and combine into a sticky dough with your hands. If too sticky add tapioca flour.
5. On a floured surface roll out dough to 3mm thickness. Cut out cookies with a preferred linzer cookie cutter and place on the cookie sheet. Bake for about 10 minutes in the oven.
6. Take cookies out of the oven and let them cool down for about 15 minutes. Repeat the process until the dough is gone.
7. To assemble, transfer chocolate filling into a piping bag. Pipe around 1 tsp of filling onto a cookie. Then place another cookie on top. Repeat with the rest. Transfer assembled cookies onto a plate or baking sheet. Let sit for half an hour and then transfer into an airtight container. Optionally add powdered sugar (monk fruit sweetener)
8. Store cookies in the fridge for up to one week.