Low FODMAP Vegan Orange Raspberry Linzer Cookies
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Learn more →Ingredients
18 servings
For the flax egg
- 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
For the dough
- 1 cup vegan butter, softened
- ⅔ cup powdered sugar, plus more for dusting
- 1 tbsp orange zest (from about 1 large orange)
- 1 tsp vanilla 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.
- ¼ tsp salt
For the filling
- ½ 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 1 1/3 teaspoons per serving, making it likely Low FODMAP.
For serving
- 2 tbsp powdered sugar, for dusting
Instructions
- 1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. 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 large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 2–3 minutes. Add the flax egg, orange zest, and vanilla extract and beat on low until just incorporated.
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