Buttery grain-free vegan linzer cookies with yummy Hu Dark Chocolate fudge filling. The perfect easy healthy holiday baking recipe!
Step-by-step
- Whisk almond flour, coconut flour, cinnamon, cloves, baking soda, zest, seeds scraped out of the vanilla bean, and salt.
- Add maple syrup and coconut oil. Mix to form a ball of dough.
- Roll out between two pieces of wax paper to 1/4 inch thickness.
- Cutout with a linzer cookie cutter, you should get approximately 16 cookies.
- Transfer dough to a pan and freeze for 30 minutes (this makes transferring to the baking sheet easier.
- Preheat the oven to 350ºF.
- Use a spatula to transfer cookies to a lined baking sheet.
- Bake for 8-9 minutes until golden brown.
- Cool completely.
- For the filling, melt the Gems with the coconut milk. Stir until smooth.
- Spoon a dollop of the filling on each whole cookie, top with the cutout cookies, and chill until the chocolate is firm.
