There are times when we’re craving a decadent dessert (hello, Red Velvet), and then there are times when a simple, lightly sweet cookie with a cup of tea is perfect. These gluten-free, vegan treats are inspired by the classic Linzer Torte Cookie. Nutty and jammy, the almond flour gives them a perfect richness and crumble. (They’re equally as good sandwiched or as an open-faced jam cookie.)

This recipe yields 12 cookies

INGREDIENTS

¼ cup melted coconut oil
⅓ cup maple syrup
½ teaspoon vanilla extract
2 cups almond flour
½ cup hazelnut flour
⅛ teaspoon salt

32 g melted coconut oil
80 ml cup maple syrup
½ teaspoon vanilla extract
260 g cups almond flour
64 g hazelnut flour
⅛ teaspoon salt

Directions

Mix all wet ingredients in a bowl.
In a separate bowl, mix all dry ingredients.
Slowly add dry ingredients to the wet and mix until well incorporated.
Using a rolling pin, roll the dough until it is about ⅛ inch thick.
Use cookie cutters to create fun shapes.
Bake at 350 degrees Fahrenheit / 175 degrees Celsius for 7-10 minutes or until edges have started to brown.
Remove from the oven and allow to cool. Top with PrimaFoodie homemade Berry Jam.