Gluten-free Linzer Cookies

Shared by our good friend Kristen! Follow her on IG @moon.and.spoon.and.yum for more delicious recipes!


2-1/4 cups Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend
1 cup granulated sugar of choice
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup butter, melted (use plant-based for vegan option)
3/8 cup milk of choice
1 teaspoon almond extract
Fruit jam of choice
Powdered sugar, for sprinkling (optional)
Linzer cookie cutters for traditional Linzer cookies, otherwise any cookie cutters of choice


  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside. In a large mixing bowl, add the flour, sugar, baking powder, salt and cinnamon. Mix well. In a separate bowl, add the butter, milk and almond extract. Mix well.

  2. Add the wet ingredients into the dry ingredients. Mix until a dough forms and then knead the dough until you can form it into a smooth ball.

  3. Divide the dough into two parts. Roll the first portion out in-between two sheets of parchment paper until about 1/8-inch thick. Cut out the bottoms of the cookies. Place the cookies on the prepared cookie sheet and bake for 11 minutes or until firm and edges are turning golden.

  4. Meanwhile, repeat the above by rolling out the second portion of dough and cutting out the tops of the cookies. Bake and cool all cookies before assembling. Optionally, sprinkle the top halves of the cookies with powdered sugar.

  5. To assemble, place one 1/2 teaspoon dollop of jam in the center of each bottom cookie. Gently place your top cookies over the jam dolloped ones.



  • Makes 2 dozen cookies. These cookies keep lightly covered at room temperature for 24 hours. Any longer, keep stored in an airtight container for up to 5 days.