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(8 units / 16 cookies)

½ cup almond flour
¼ cup coconut flour
¼ cup cornstarch
2 tbsp agave syrup
1 tbsp coconut oil
2 tbsp coconut milk
½ tsp cinnamon powder
½ tsp baking powder


Put all the dry ingredients in a bowl: almond flour, coconut flour, cornstarch, baking powder, and cinnamon. Mix thoroughly.
Sweeten with agave syrup and add coconut oil, melted or soft.
Rub in the preparation, and lastly add warm coconut milk.
Make a dough and immediately roll it out between two baking sheets, to prevent it from breaking and sticking to the table.
Pay attention here, this is important because as the dough is gluten-free, it is harder to handle.

Roll out until it is 3 mm (0.1 inch) thick.
Cut it using a 2.5-inch cutter.
Place the cut cookies in an oven tray. You can cut some of them into a star shape.
Bake at 360°F for about 7 minutes or until the edges are slightly brown.
Allow to cool on a baking rack.

For the filling, you can prepare a strawberry jam sweetened with agave syrup. Put the strawberries in a pot and cook for a few minutes, then mash them with a fork.

Optionally, sprinkle some powdered sugar to taste.