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Raspberry Chia Jam Heart-Shaped Linzer Cookies Recipe
Ash Tyrrell

Raspberry Chia Jam Heart-Shaped Linzer Cookies Recipe

I recently tried making these Raspberry Chia Jam Heart-Shaped Linzer Cookies, and let me tell you—they are a dream come true! The buttery cookies paired with tangy, sweet raspberry chia jam are irresistible. I loved shaping them into cute hearts, perfect for gifting or just enjoying with a cup of tea.
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Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour – gives structure to the cookies
  • 1/4 cup almond meal – adds a nutty flavor and tender crumb
  • 1/4 cup cornstarch – makes cookies light and delicate
  • 220 g vegan butter or coconut oil cold & cut into small cubes – for a rich, melt-in-your-mouth texture
  • 1 tsp vanilla extract – enhances the sweetness
  • 2-3 tbsp almond milk – helps bring the dough together
  • A pinch of salt – balances the flavors
  • 1 cup fresh raspberries – for bright fruity flavor
  • 1 tbsp chia seeds – thickens jam naturally while adding nutrients
  • 2 tbsp sugar of choice – balances tartness
  • 1 tbsp lemon juice or water – brightens the flavor

Method
 

  1. Start by heating the fresh raspberries with lemon juice or water in a small saucepan over medium heat. Mash the berries as they warm up until they reach a saucy consistency. Let the mixture cool slightly, then stir in chia seeds and transfer to a jar to chill for at least an hour.
  2. Preheat the oven to 175°C (350°F). In a food processor, pulse together flour, almond meal, cornstarch, and salt. Add cold butter or coconut oil in cubes, pulsing until it resembles coarse crumbs. Slowly add almond milk and vanilla, pulsing until a dough ball forms.
  3. Divide dough into two disks and roll one out on a floured surface to about 1/4-inch thickness. Use heart-shaped cookie cutters to cut out shapes. Carefully place on a baking sheet lined with parchment paper. Repeat with the second dough disk.
  4. Bake for 12-14 minutes, until edges start to turn golden. Remove from oven and allow cookies to cool completely on a wire rack.
  5. Take a cookie base and spread a small spoonful of raspberry chia jam in the center. Top with a matching heart-shaped cookie and gently press down. Repeat until all cookies are assembled and enjoy!

Notes

  • I always chill the dough for 20 minutes before rolling; it prevents sticking.
  • I use a sharp cookie cutter and dip it in flour for clean heart shapes.
  • I let the jam set fully in the fridge; it makes assembly easier and prevents soggy cookies.
  • I bake on the middle rack to ensure even golden edges.