Vegan linzer cookies get a chocolate twist with a homemade nutella filling, perfect for holiday baking!
Cookie baking season is upon us! Although I’ve had some flops over the last few weeks (I’m buying coconut oil in bulk at this point), I’ve had these vegan linzer cookies with nutella on my mind for quite some time now. I don’t usually go for normal linzer cookies, dismissing them since they don’t usually have chocolate, but normally a jam filling. Don’t get me wrong, a cookie is a cookie, but if chocolate isn’t present, I’m probably a little more hesitant to jump on board.
I do have to confess, getting these delicate little cookies just right took a few (like 5) tries, but I think the end result is exactly what your holiday cookie baking rotation needs! For the cookie base, I used both Bob’s Red Mill Almond Meal and their always versatile All Purpose Flour, both providing the perfect base for these tender, flaky vegan linzer cookies. This kitchen staple is incredibly versatile and perfect for all of your baking needs.
As you already know, Bob’s Red Mill is in heavy rotation in my house, mainly because their products are always top notch and I know I can find them just about anywhere, a plus for those last minute grocery runs. Bob’s Red Mill Almond Meal is ground from whole, blanched sweet almonds. Overall, I think having a high quality almond flour is important, especially when you are trying to blend it into a tender dough for cookies. The dough for these holiday cookies gets its tender quality from a combo of coconut oil and olive oil, making sure the dough is perfect for rolling out and cutting.
The other crucial part to these linzer cookies is the homemade nutella, which is not only devoid of any weird things, but is also SO easy to whip up in the blender. As long as you have hazelnuts, cocoa powder, and a sweetener, nutella bliss is just a few minutes away! The homemade nutella lasts in the fridge for a couple weeks, but I’m not sure I know anyone who has enough self control to keep it around that long. Also, this recipe can be done in stages spread over a few days, with the dough prepared on one day, cut out another and then baked on a separate day. Basically, anything we can do to make the holiday baking stress easier is a win in my book!
If you want to get a leg up on holiday baking, here’s a coupon for $1 off any Bob’s Red Mill product!
- These cookies are very delicate and break easily, so let them cool before handling! I broke my fair share of them when I was testing, so I’m here to tell you that impatience is not a virtue with these.
- If you are thinking about tweaking this recipe, don’t! Most baking isn’t open to changes, but these cookies especially. I tried a few substitutions here and there and they made the cookies too crumbly, dry, etc. Stick to the recipe!
- Be gentle when rolling out the dough. This isn’t pie dough and it can have a tendency to fall apart if it’s not well floured. Keep your flour close by and just sprinkle it on every time you roll it out.
- If you are having a hard time finding a small cookie cutter to cut out the middles, I found that an apple corer worked perfectly!
- ¾ cup almond meal
- 1 cup all purpose flour
- ¼ teaspoon salt
- ½ cup powdered sugar
- ¼ teaspoon baking soda
- ½ cup coconut oil, solid
- ⅓ cup plus 1 teaspoon olive oil
- ½ teaspoon vanilla extract
- 1 cup homemade nutella
- Whisk together the almond flour, all purpose flour, salt, and powdered sugar. Break the coconut oil up into little pieces in the flour mixture, using a pastry cutter to combine until pea sized pieces are formed. Stir in the olive oil and vanilla, combine until dough starts to come together. Remove from bowl and form dough into disc. Wrap in plastic wrap and refrigerate for at least an hour.
- Line a cookie sheet with parchment paper and set aside. After dough has chilled, remove from refrigerator and place on a well floured surface and flour the top of the dough. Roll out until dough is ¼ inch thick. Cut out cookies with a cutter that is 1-2 wide, cutting out a total of 24 cookies. With half of the cookies, cut out the center with a small cutter, that is smaller than the cookies (1/2 inch or so). Set the centers aside, we can bake these later!
- After cookies have been cut, place all of them on the cookie sheet and freeze for at least 1 hour. While dough is chilling, preheat the oven to 350 degrees F. Remove cookies from the freezer and distribute them between the two sheets, placing 12 cookies on each cookie sheet.
- Bake for 9-10 minutes, until the cookies are set and golden brown. After the cookies are baked, allow to cool on a cooling rack for at least 30 minutes to an hour before assembling.
- When ready to assemble, spread 1-2 teaspoons nutella on a bottom cookie and top with a cutout cookie. Store in a sealed container at room temperature for up to 5 days.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.