Breastfeeding Friendly Vegan Linzer Cookies
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Learn more →Ingredients
18 servings
For the dough
- 1 tbsp ground flaxseed
- 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
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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