When it comes to baking I sure do love the classics.
In my opinion, if you can pull off a classic bake in vegan form, you my friend have just shifted a paradigm!
There is nothing more satisfying than watching someone take a bite of a veganized classic or favorite dessert of theirs and says unequivocally, “There is no way this is vegan!”
Major wins all around!
Speaking of major wins, this Classic Vegan Linzer Cookie Recipe is going to get you the gold!
Two thin and crispy, buttery, cinnamon, hazelnut cookies are sandwiched together with raspberry jam (of course!) but this time I have added a spot of chocolate ganache and let me tell you something!
I’m so glad I did!
At first I thought not to mess with a classic, but on second thought it’s almost Valentine’s Day!
Chocolate for everyone!
This recipe is so easy to make that the instructions below along with the recipe should be easy enough to follow;
First you will roll out your dough and then cut them into heart shapes.
Half of then will get another smaller heart shape cut out of the center and that will be the top of the sandwich cookie so a little of that jam pokes out!
I piped a ring of ganache around the edge of the cookie and piped raspberry jam in the centers!
Yummm what a great combination!
Be sure to add the powdered sugar BEFORE you sandwich the cookies together or you will just be covering over the jam we worked so hard to let peak through!
- Vegan Butter 12 Tablespoons (170g)
- Granulated Sugar ½ cup + 2 Tablespoons (125g)
- Vanilla Extract 1 teaspoon (5ml)
- Flax Meal 1 Tablespoon (8g)
- Warm Water 2 Tablespoons (30ml)
- All Purpose Flour 1⅓ cup (165g)
- Hazelnut Flour 1 cup (112g)
- Cinnamon ½ teaspoon
- Salt ¼ teaspoon
- Baking Powder ¼ teaspoon
- ½ Recipe Ganache *optional
- Approximately ½ cup raspberry jam
- Powdered Sugar ¼-½ cup
- Preheat the oven to 350°F
- Make sure your vegan butter is slightly softened.
- Combine the flax meal and warm water and whisk smooth, let stand for 5 minutes to thicken.
- Cream the vegan butter & sugar until light and fluffy approximately 3 minutes.
- Scrape the bottom and sides of the bowl.
- Add the flax paste and vanilla extract and then whip on high speed for 30 seconds to emulsify
- Add the sifted dry ingredients quickly while mixing on low speed and mix just until combined
- Turn the dough out and wrap in plastic wrap and refrigerate for at least 3 hours or overnight.
- This will help the dough relax and absorb the flour before rolling.
- When you are ready to roll, the dough may be slightly crumbly, that's ok just knead it back to a pliable mass on a lightly floured surface and then roll to ⅛ inch thick, brush off the excess flour
- Cut out heart shapes or circles if you prefer, then with a smaller size of the same shape cut out the center of half of the cookies.
- Transfer to a parchment lined sheet pan spaced 1" apart and bake for 18-22 minutes or until golden browned.
- Cool completely then fill the bottom cookies with ganache & raspberry jam.
- The top cookies (the ones with the centers cut out) will get a light coating of powdered sugar then place them on top.
- Then... eat them! 🙂
For longer storage you can freeze the UNFILLED cookies for up to 3 months, wrapped well to prevent freezer drying.