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I think cookies are really the ultimate Christmas food, so for the past week, I’ve been thinking of all the low carb Christmas cookies I want to bake this year! The other day, I made low carb gingerbread cookies, and last night, I pulled out my little Linzer cookie cutters – and low carb vegan Linzer cookies were born!
Linzer cookies are a redux of Linzertorte – a traditional Austrian torte named for the city of Linz. This torte is typically made with crust of nuts and flour, and filled with raspberries. I know. Sounds like heaven.
Linzer cookies are a tiny take on this treat, and again, traditionally use a nut flour for the two “crust” cookies, and are filled with a tart raspberry jam. To echo the classic lattice crust, the top cookie has a little cutout – usually in a round or heart shape – through which you can see the jam. These low carb vegan linzer cookies take a small departure from the traditional recipe in that I don’t actually use nuts, because I am allergic to some nuts and realize that others are too!
I also elected to use cranberry sauce here in place of jam. To keep my cranberry sauce as low in carbs as possible, I make it myself. You can find the recipe here. I also like to make these cookies a little fancier by melting some dairy-free white chocolate and spreading a thin layer on the top of the bottom cookies in the sandwich before adding the jam. It’s actually really hard to find a sugar-free version of vegan white chocolate, but because it’s such a small quantity, it’s a negligible amount of carbs for me – keep in mind what’s best for you, though!
Baking notes for Low Carb Vegan Linzer Cookies:
- Instead of a store-bought, sugar-free jam, I used this homemade sugar-free cranberry sauce.
- You can make these extra fancy by spreading a thin layer of melted white chocolate on the top of the bottom cookie in each “sandwich” before adding the jam or cranberry sauce.
- While I strive to provide accurate nutrition information, there are variations across brands and types of ingredients. So, if you’re using other brands than those mentioned, your macros may be different. All nutrition info is calculated from the USDA values for each ingredient, unless a brand is specifically mentioned (or no generic listing is available), and are for information purposes only!
- To calculate net carbs – subtract the grams of fiber, allulose and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe.
- For this recipe, each cookie contains 1.8g of net carbs (5.4g – 3.6g of fiber)
Low Carb Vegan Linzer Cookies
For the Cookies
For the Filling
- 1/4 cup sugar-free jam or cranberry sauce (60ml/4 tbsp)
- 2 tbsp sugar-free, dairy-free white chocolate chips (optional)
- Preheat oven to 350F.
- Cream together butter, cream cheese, granulated sweetener and flavoring.
- Stir in coconut flour until completely incorporated. You’ll have to knead it for the last little bit.
- Roll the dough out to be about 5mm thick. I know, I switched to metric there, but it really is the best descriptor – way better than, “a little more than 1/8th of an inch.”
- Use your cookie cutter to cut out 10 bottom pieces and then 10 top pieces (with the little hole). You may have to re-roll some of the dough, and depending on how cold your kitchen is, you may have to chill it a bit as well.
- Bake for 10-12 minutes, until the edges just start to turn golden.
- Remove from the oven and let cool for at least a half hour! This will give them a chance to set up. If you try to pick them up too early, they will crumble.
- Spread about a tsp of sugar free jam on a bottom piece, top with the little top pieces. To make these extra fancy, I melt a little vegan white chocolate and spread a very thin layer on the bottom cookie.
- Admire how cute your cookies are, and then eat them.