Published:
Feb 11th 2023
by 
Last updated: Jul 6th 2025
These Gluten-Free Linzer Cookies are as beautiful as they are delicious. Made with a blend of gluten-free and pecan flour, vegan butter, and flax eggs, they’re crisp, lightly spiced, and filled with a sweet layer of raspberry jam or apricot preserves. Perfect for Christmas or any festive occasion, they’re also 100% vegan, making them ideal for holiday guests with dietary restrictions.
You can also add gluten-free sugar cookies or vegan gingerbread cookies to your cookie tray, so your guests can choose from various cookies. Serve with some Cinnamon Tea.
Pro Tip - Gluten-free and fully vegan with a tender, buttery texture
- Filled with real fruit preserves for a sweet and tangy contrast
- Perfect for gifting, cookie trays, or afternoon tea
- Keeps well and can be made ahead
- Chill the dough thoroughly for clean, easy cutting.
- Roll dough between parchment sheets to avoid sticking.
- Assemble just before serving to keep cookies crisp.
- Serve with a hot mug of cinnamon tea, bay leaf tea or coconut milk latte.
- Add to your holiday cookie box alongside gingerbread and sugar cookies.
- Stack and tie with ribbon for edible holiday gifts.
- Nut-Free Version: Replace pecan flour with oat flour or more GF flour
- Filling Options: Use fig preserves, strawberry jam, or lemon curd
- Add Spice: Mix in a pinch of cinnamon or cardamom to the dough
- Short-Term: Store filled cookies in the fridge for up to 1 week
- Unfilled Cookies: Store in an airtight container for up to 2 weeks
- Freeze: Freeze unfilled cookies and assemble fresh when needed
For the Cookies:
- Ground Flaxseed + Water – A vegan egg alternative
- Unsalted Vegan Butter – Provides richness and structure
- Granulated Sugar + Vanilla Extract – For sweetness and aroma
- Gluten-Free All-Purpose Flour + Pecan Flour – A soft, nutty crumb
- Xanthan Gum – Binds the gluten-free dough
- Baking Powder + Sea Salt – Ensures lift and flavor
For the Filling and Finish:
- Vegan Raspberry Jam + Apricot Preserves – Classic Linzer fillings
- Powdered Sugar – For dusting
What are Linzer cookies made of?
Linzer cookies contain flour, baking powder, salt, butter, sugar, eggs, and jam. However, since these Linzer cookies are gluten-free and vegan, we swapped the eggs with ground flaxseeds and used vegan butter and gluten-free flour.
What country are Linzer cookies from?
Linzer cookies are from Austria.
How long do Linzer cookies stay fresh?
Linzer cookies will stay fresh for two weeks as long as they are stored in an airtight container in the fridge.
How do you keep Linzer cookies from getting soggy?
Linzer cookies will soften the longer they sit. Unfortunately, you can do nothing about it once the cookies are filled. This is why it's best to assemble the Linzer cookies the day you plan to serve them. Then, you can store the unfilled cookies in the fridge in an airtight container for several days and fill them on the day of your event.
Can I make these without pecan flour?
Yes, just increase the gluten-free flour slightly.
How to Make Gluten-Free Linzer Cookies
Mix flaxseed and water to create a flax egg, then set aside. Beat together vegan butter, sugar, flax mixture, and vanilla until fluffy. In a separate bowl, whisk together gluten-free flour, pecan flour, xanthan gum, baking powder, and salt.
Gradually mix the dry ingredients into the wet until a soft dough forms. Divide dough in half, wrap, and refrigerate for 1 hour.
Preheat oven to 350°F. Roll each dough portion between parchment paper to ¼ inch thickness. Cut out shapes using Linzer cookie cutters, making sure half have cut-out centers.
Transfer parchment to baking sheets and bake for 9–11 minutes until just golden. Cool completely.
To assemble, spread 1 teaspoon of jam on the bottom cookies, then press cut-out cookies on top. Dust with powdered sugar before serving.
Time & Serves
Ingredients
2 tablespoons Ground Flaxseeds
6 tablespoons Water
1/2 cup Unsalted Vegan Butter, softened
1 cup Granulated Sugar
1 teaspoon Vanilla Extract
2 cups Gluten-Free All-Purpose Flour
1/2 cup Pecan Flour
1 teaspoon Xanthan Gum
1/2 teaspoon Baking Powder
1/4 teaspoon Fine Sea Salt
1/4 cup Vegan Seedless Raspberry Jam
1/4 cup Vegan Apricot Preserves
1/4 cup Powdered Sugar
Instructions
Mix the ground flaxseed and water in a small bowl and let it sit for 5 minutes.
Place the vegan butter, sugar, flaxseed mixture, and vanilla extract into a large bowl. Beat it with a hand mixer until light and fluffy.
Whisk the gluten-free all-purpose flour, pecan flour, xanthan gum, baking powder, and sea salt in a medium bowl.
Add the gluten-free flour mix to the butter mixture in 2 batches mixing well after each addition.
Divide the cookie dough into two pieces and wrap each portion of cookie dough with plastic wrap. Place the cookie dough into the refrigerator for 1 hour until it is firm.
Preheat the oven to 350 °F.
Remove the cookie dough from the fridge. Place one portion of cookie dough onto a sheet of parchment and add another sheet of parchment on top of it. Roll it out until it is 1/4 inch in thickness.
Repeat step 8 with the second piece of cookie dough.
Remove the top sheets of parchment paper and use Linzer cookie cutters to cut the cookies out. Next, remove the excess cookie dough and place the sheets of parchment paper onto a baking pan.
Bake the Linzer cookies for 9-11 minutes until they are slightly golden around the edges.
Let the Linzer cookies cool on the sheet tray for 5 minutes. Place the Linzer cookies onto a wire rack to cool completely.
Place one teaspoon of raspberry jam or apricot preserves in the center of the 24 Linzer cookies. Spread it into an even layer, and add the remaining Linzer cookies on top of the filling.
Place the powdered sugar into a fine-mesh sieve and dust the Linzer cookies with powdered sugar. Serve and enjoy!
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