You might remember these linzer cookies from my Christmas collection, well, now they’re back and ready to win over your loved ones’ heart. If you didn’t try them then, here’s another opportunity to enjoy that delicious hazelnut crunch, complemented by the tart sweetness of my favorite fruity chia seed raspberry jam. Made from scratch with nothing but wholesome ingredients, these healthy linzer heart cookies will absolutely make for the perfect gift this upcoming Valentine’s Day.
Valentines Day is just around the corner, and while I prefer chocolates over baked goods (especially for this time of year) I decided to make these tasty but healthy linzer heart cookies for all you cookie fans out there.
The recipe for these lovely treats is very similar to the Christmas linzer cookies I’ve made with a few minor adaptions. For the filling, instead of making cranberry jam I whipped some of this delicious and fun raspberry chia jam. It takes barely any time to whip up, and the fact that the chia creates this cool seedy affect is just icing on the…cookie.
Now while the cookie is super crispy and delicious, adding the jam makes these a lot softer, so I recommend storing them in the refrigerator and enjoying them soon after assembling.
I think we all agree, heart shaped cookies are a must for a valentines themed sweets box, so get the things you need and prepare these lovely healthy linzer heart cookies for your loved ones.
If you would like to add homemade chocolate truffles and pralines into the mix, check out more recipe ideas in this box of deliciously healthy valentine treats.
Intrigued? I’d love to see what you come up with 🙂 As always, don’t forget to tag @delight.fuel or simply comment below.
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Healthy Linzer Heart Cookies
Made from scratch with nothing but wholesome ingredients, these healthy linzer heart cookies will absolutely make for the perfect gift this upcoming Valentine's Day.
Ingredients
- 3/4 cup (70g) brown rice flour
- 1/3 cup (40g) cassava flour
- 200g ground roasted hazelnuts
- 1/4 cup (25g) tapioca flour
- 1/3 cup (50g) golden coconut sugar
- 50g maple syrup (amber color)
- 1 tsp baking powder
- 1 egg
Raspberry Chia Jam
- 2 cups raspberries
- 1/2 cup water
- 2 tbsp maple syrup
- 1/4 cup white chia seeds
Coating
Instructions
1. Preheat oven to 300F and prepare cookie sheet with parchment paper.
2. In a bowl mix all dry ingredients. In a small separate bowl mix the egg with maple syrup.
3. 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.
4. On a floured surface roll out dough to 3mm thickness. Cut out cookies with a heart shaped linzer cookie cutter and place on the cookie sheet. Bake for about 10-13 minutes in the oven.
5. In the meantime prepare raspberry jam. Place raspberries, water and maple syrup in a small pan. Simmer over low heat for about 5 minutes until raspberries are soft. Once the berries are soft enough transfer to a small bowl and puree with a hand mixer. Fold in chia seeds and mix well. Transfer into an airtight jar and place in fridge to cool down.
6. Take cookies out of the oven and let them cool down for about 15 minutes.
7. To assemble add half a teaspoon of raspberry 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 and then transfer into an airtight container.
8. Optionally add powdered sugar (monkfruit sweetener)
Store cookies in an airtight container in the fridge for up to one week.
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