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!
Recipe Notes:
- 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!
Vegan Linzer Cookies with Nutella
- Prep Time: 120 minutes
- Cook Time: 10 minutes
- Total Time: 130 minutes
- Yield: 12 1x
- Category: Dessert
Description
Vegan linzer cookies get a chocolate twist with a homemade nutella filling, perfect for holiday baking!
Ingredients
- 3/4 cup almond meal
- 1 cup all purpose flour
- ¼ teaspoon salt
- ½ cup powdered sugar
- 1/4 teaspoon baking soda
- 1/2 cup coconut oil (solid)
- â…“ cup plus 1 teaspoon olive oil
- 1/2 teaspoon vanilla extract
- 1 cup homemade nutella
Instructions
- 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 1/4 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.
Jan Thompson says
This looks like a cookie recipe we will by trying!
Sara @ Cake Over Steak says
I would eat these up in a heartbeat!
Rosemary says
These look delicious. Your Uncle Rob has put in an order.
Sarah | Well and Full says
Would you believe I’ve never made Linzer cookies before?! I’ve got to get on that cookie-making train!! 😉
Tessa | Salted Plains says
Yay for linzer cookies with chocolate! You’re a girl after my own heart. Isn’t almond flour magic? It really does make cookies extra good. Loving this recipe, Abby! xoxo
Heart of a Baker says
SO extra good! xo
Traci says
Yum, yum yuuuum, Abby! I gotta say, I love the chocolate hazelnut filling in these linzer cookies! What a fabulous alternative.. and I’m with ya on the chocolate. It’s rare that a cookie or dessert I make is devoid of some sort of chocolate. Way to go YOU on working through this recipe five times. A lot of work goes into developing a recipe and testing it…. especially for a baked recipe! Delicious work my dear!
Ruby_&_Cake says
What a stunning take on linzer cookies. I think I will enjoy nutella filling over jam any day!
Heart of a Baker says
Same here! Chocolate all day everyday 🙂
Sarah @ Snixy Kitchen says
So worth the 5 tries! I know just how you feel – it’s rough as you see ingredients get used up as you make batch after batch, but it’s so worth it because look at how delicious these look!
Heart of a Baker says
It was totally worth it, but ugh..all the dough rolling! xo
Leo Sigh says
I just moved to Austria recently so am big on Linzer cookies 🙂 We have them vegan here in Vienna as well. But I’m happy to see this recipe as I really want to try making them at home. Thanks 🙂
Heart of a Baker says
Oh that sounds so lovely!
elsie says
I love the simplicity in making them..they look nice