Low FODMAP Vegan Linzer Cookies
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Learn more →Ingredients
18 servings
For the dough
- 1 tbsp ground flaxseed
Ingredient noteGround flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/6 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
- 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
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
- ¾ cup almond flour
Ingredient noteAlmond flour only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 2 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- ½ tsp ground cinnamon
- ¼ tsp fine salt
For the filling
- ⅔ cup raspberry jam
Ingredient noteA serving of up to about 1 3/4 tablespoons of raspberry jam is low in FODMAPs. This recipe contains only about 2 teaspoons per serving, making it likely Low FODMAP.
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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