Gluten-free double chocolate Linzer cookies combine a rich, cocoa-infused almond flour dough with a decadent chocolate ganache filling. Delicate, flavorful, and naturally gluten-free, they’re a festive treat for chocolate lovers everywhere.
There’s something truly special about Linzer cookies. Their delicate shape, rich flavor, and irresistible filling make them a standout treat for the holidays. This year, I’ve given the classic recipe a gluten-free makeover with almond flour as the star ingredient—and it’s a game-changer. These gluten-free double chocolate Linzer cookies are everything you want in a festive dessert: tender, chocolatey, and simply divine.
Why Almond Flour Is the Secret Ingredient
Almond flour is a gluten-free baking hero, but it’s more than just a substitute. I used Bobs Red Mill superfine almond flour. Here’s why it works so well in these cookies:
1.Rich Flavor: Almond flour adds a subtle nutty sweetness that enhances the chocolate without overpowering it.
2.Tender Texture: Its fine, soft texture creates cookies that are delicate yet sturdy enough to hold their shape.
3.Nutrient Boost: Almond flour is naturally high in protein and healthy fats, making these cookies a bit more wholesome.
This post is brought to you by Bob’s Red Mill.
How to prepare the cookies
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.
Tips for Working with Almond Flour
•Chill the dough: Almond flour dough is softer than wheat-based dough, so chilling helps it firm up for easier handling.
•Use parchment paper: Rolling the dough between parchment sheets prevents sticking and makes cleanup a breeze.
•Don’t overbake: These cookies can quickly go from perfect to too crispy. Pull them out when the edges are set.
A Festive Treat for Everyone
These gluten-free double chocolate Linzer cookies are proof that dietary restrictions don’t have to mean sacrificing flavor or elegance. The almond flour brings so much to the table, creating a cookie that’s melt-in-your-mouth tender with a rich chocolate taste.
Whether you’re gluten-free or just looking for a new holiday favorite, these cookies are sure to delight. If you try them, let me know how they turned out—and feel free to share any creative filling ideas!
If you happen to make this rich and decadent almond flour espresso chocolate cake, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.
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Double Chocolate Linzer Cookies
Gluten-free double chocolate Linzer cookies combine a rich, cocoa-infused almond flour dough with a decadent chocolate ganache filling. Delicate, flavorful, and naturally gluten-free, they’re a festive treat for chocolate lovers everywhere.
Ingredients
- 1/2 cup (60g) oat flour (sub with brown rice flour)
- 1/3 cup (50g) brown rice flour
- 1 cup (100g) almond flour
- 1 cup (100g) roasted hazelnuts, grounded
- 1/4 cup (30g) tapioca flour
- 1/3 cup (50g) golden coconut sugar
- 2 tbsp (50g) maple syrup
- 1 1/2 tbsp cacao powder
- 1 tsp baking powder
- 1 egg
chocolate filling
- 1/2 can of coconut cream
- 4 ½ oz dark chocolate 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.