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Heart shaped Linzer cookies with a homemade raspberry jam are the perfect gluten-free cookies to celebrate Valentine’s Day.
Valentine’s Day is right around the corner, less than a month now! These heart shaped Linzer cookies with raspberry jam are really fun to make, and they’re gluten-free. They’re prefect for any Valentine party, or even as a fun treat to make at home.
My favorite part of these cookies is the homemade raspberry jam. I can eat it off of a spoon it’s so good.
What are Linzer cookies?
Linzer cookies are a sandwich cookie, with the top cookie displaying a shaped cut-out exposing the fruit preserves, and dusted with confectioners’ sugar.
Why you’ll love this recipe
- Delicious homemade jam
- Fun heart shape for Valentine’s
- Gluten-free for those who can’t tolerate gluten
What you’ll need to make this recipe.
- Almond flour
- Maple syrup
- Vanilla extract
- Sea Salt
- Swerve sweetener
- Frozen raspberries
- Chia seeds
- Lemon juice
How to make the raspberry jam
1 – Add a cup of frozen raspberries to a small pot over medium heat. Stir with a wooden spoon while they cook down. This will only take a few minutes. Use the back of the wooden spoon to mash the raspberries as they cook.
2 – One the berries are cooked down, add in the chia seeds, maple syrup and lemon juice. Give the jam a good stir and remove the pot from the heat.
3 – Transfer jam to a bowl and place in the refrigerator to chill. It will take about an hour for the jam to chill and set up a bit.
How to make the cookies
While jam is chilling –
1- Add the almond flour, maple syrup, vanilla and almond extracts and the sea salt in a large bowl. Stir until all the ingredients are well combined.
2 – Knead the dough for a couple minutes and form in a ball. Wrap the ball of dough with plastic wrap and place it in the freezer for a about 15 minutes to chill. If you’re not making the cookies right away, place in the refrigerator instead.
3 – Once the dough is chilled, remove from the freezer. Turn on the oven to 250 degrees to preheat. Line baking sheets with parchment paper.
4 – Place the dough between two large pieces of parchment paper and roll dough to approximately ¼” thickness.
5 – For these cookies you will need two heart shaped cookie cutters – one larger and one smaller. Use larger cookie cutter and start cutting out cookies from the dough. Each cookie needs two heart shaped cookies. Half of the dough has a full heart shape cookie; the other half has the smaller heart cut out of the center. Re-roll scraps as needed.
6 – Add cut out cookies to baking sheets. Place them in the oven and cook for 20 minutes, rotating baking sheets half way through baking. Once cookies are done, remove from oven and let cool for 30 minutes. Then, transfer to a wire cooling rack to cool completely, about another 15 minutes.
7 – Sprinkle the confectioners’ sugar over the cookies with the heart shape cut from the center. These will be the top of the cookies. Remove jam from fridge and place a dollop of jam on the cookie without a heart shape cut out. Top with confectioners’ sprinkled cookie to form a sandwich cookie. Repeat until all cookies are done.
How do I store my cookies?
Place the cookies in an airtight container like a metal cookie tin, a glass jar, or a plastic container. They will only be good at room temperature for a day or so. They are best served the day they are filled.
Can I freeze Linzer cookies?
Yes! Place cookies on a flat sheet and freeze, then transfer cookies to a freezer safe resealable zip top bag. The cookies will be good for about 3 months in the freezer. It’s best not to fill the cookies with jam before freezing, but rather after they have been thawed and are ready to eat.
Calories per serving (I cookie): 90
For Raspberry Jam
- 1 cup frozen raspberries
- 2 tablespoons chia seeds
- 2 teaspoons pure maple syrup
- 1 teaspoon fresh lemon juice
For Linzer Cookies
- 2 cups almond flour
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 1 tablespoon Swerve confectioners
For Raspberry Jam
- Add raspberries to small pot over medium heat. Heat until raspberries soften, about a few minutes. Mash raspberries with the back of a wooden spoon.
- Mix in chia seeds, maple syrup and lemon juice. Remove from heat to cool.
- Transfer jam to a bowl and place in refrigerator to set, about an hour.
For Linzer Cookies
- In a large mixing bowl, add almond flour, maple syrup, vanilla and sea salt. Mix until ingredients are fully combined. Knead with hands for a few minutes, then form dough into a ball. Wrap with plastic wrap and place in freezer for 15 minutes, or refrigerator for an hour.
- Preheat oven to 250°. Line baking sheets with parchment paper and set aside. Place dough between two large pieces of parchment paper. This will make the process of rolling the dough and cutting shapes much easier. Roll dough into 1/4"-thickness.
- Use larger cookie cutter to cut out all the cookies. Use smaller cookie cutter to cut out the centers of half of the cookies. Re-roll scraps as needed. Carefully place cut out cookies on baking sheets.
- Place cookies in the oven for 20 minutes, rotating baking sheets half way through. Remove cookies from oven and leave on baking sheets for an additional 30 minutes to cool.
- Sprinkle the confectioners’ sugar over the cookies with the heart shape cut from the center. Place a dollop of jam on on the cookie without a heart shape cut out. Top with confectioners’ sprinkled cookie to form a sandwich cookie. Repeat until all cookies are done.
I use Bob's Red Mill super-fine almond flour.
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GreenPan Chatham Ceramic Non-Stick Covered Saucepan, 3 quart, Grey -
Amount Per Serving: Calories: 90Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 21mgCarbohydrates: 14gFiber: 2gSugar: 8gProtein: 2g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Other Valentine’s recipes you’ll love
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