These festive tahini caramel linzer cookies consist of a crisp gluten-free shortbread cookie filled with a rich and decadent dairy-free salted tahini caramel. Perfect treat to share with friends and family during the holidays.
If not chocolate in my linzer cookies, a 100% tahini caramel will do the trick too. It’s my new favorite treat to make and I love including in as many recipes as I can 😛 such as
Vegan Caramel and Cashew Mini Ice Cream Pops
Vegan Caramel Ice Cream
Healthy Homemade Twix Bars
Tahini Caramel Granola
The best thing about this tahini caramel, it literally takes less than 5 minutes to prepare. So yummy, so easy, and a lot healthier.
These almond flour linzer cookies and that decadent tahini caramel are a power combo. The flavors just blend so well. While they are perfect for the holidays, it’s safe to say I’ll be making those on any occasion possible.
How to prepare these heavenly tahini caramel linzer cookies
Preheat oven to 300F and prepare 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. 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.
Take cookies out of the oven and let them cool down for about 15 minutes. Repeat process until dough is gone.
To assemble add half a teaspoon of tahini caramel 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. Optionally add powdered sugar (monkfruit sweetener)
Store cookies in fridge for up to one week.
If you happen to make these decadent tahini caramel linzer cookies, 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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Dairy-free Caramel Linzer Cookies
These festive tahini caramel linzer cookies consist of a crisp gluten-free shortbread cookie filled with a rich and decadent dairy-free salted tahini caramel. Perfect treat to share with friends and family during the holidays.
Ingredients
- 1/2 cup (60g) oat flour (sub with brown rice flour)
- 1/3 cup (50g) 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
- 1/2 cup tahini caramel
Coating
Instructions
1. Preheat oven to 300F and prepare 2 cookie sheets with parchment paper.
2. In a bowl mix all dry ingredients. In a small separate bowl whisk the egg with maple syrup.
3. Add to dry ingredients and combine into a sticky dough with your hands. If too sticky add tapioca flour.
4. 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.
5. Take cookies out of the oven and let them cool down for about 15 minutes. Repeat process until dough is gone.
6. To assemble add half a teaspoon of tahini caramel 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.
Optionally add powdered sugar (monkfruit sweetener)
7. Store cookies in fridge for up to one week.
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Hi! Is there anything I can use in place of brown rice flour? I have everything but that!
Thanks!
Hey Sara,
yes, you can use either oat flour or buckwheat flour. Buckwheat has a very strong grain flavor so you might want to stick with oat flour.
Let me know how it turns out.
Julia