Low Sodium Vegan Linzer Cookies

Total time1 hr 49 min

Prep time35 min

Cook time14 min

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Ingredients

18 servings

For the dough

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water
1 cup vegan butter, softened
⅔ cup powdered sugar, plus more for dusting
1 tsp pure vanilla extract
½ tsp almond extract
1 ½ cups all-purpose flour
¾ cup almond flour
½ tsp ground cinnamon
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

⅔ cup raspberry jam

For dusting

2 tbsp powdered sugar

Instructions

1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
2
Beat the softened vegan butter and 2/3 cup powdered sugar in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes. Add the flax gel, vanilla extract, and almond extract and beat until fully incorporated, about 1 minute.

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