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Coconut and Raspberry Linzer Cookies By Stacey Horler


  • 1 cup. brown rice flour
  • ½ cup. ground almonds
  • ¼ cup + 2 tbsp. coconut butter melted
  • ½ cup. maple syrup
  • 1 tsp. vanilla
  • 6 tsp. raspberry jam


  1. Pre heat the oven to 180c and line a large baking tray
  2. To make the dough, put all of the ingredients into a mixing bowl and mix until combined
  3. On a lightly floured, surface roll out half of the dough to a thickness of ¼ inch/0.5cm. Using a circle fluted cookie cutter, cut out circles and place onto a lined baking tray
  4. Repeat this step with the other half of the dough, and this time use a small heart shaped cookie cutter to cut out a window in the centre of each circle
  5. Bake in the oven for 10 to 12 minutes or until lightly golden. Remove and transfer to a cooling rack
  6. Once the cookies have cooled use a tsp. to place a dollop of jam onto each whole cookie
  7. Lightly dust the window cookies with powdered sugar (if using) then place on top of the whole cookies
  8. Store in an airtight container