I had so much fun making these cookies. Three years ago when I was baking with the Tuesdays With Dorie group, I made lovely Linzer Sable Cookies. They quickly became a family favorite. My oldest daughter has been begging me to make them for Valentine's Day. So we did. The recipe was easy to adapt to gluten-free and vegan. No one, not even my husband, could detect any difference between these and the "regular" ones. Success!
They went quickly. We filled them with homemade peach rosemary, spiced plum jam, and homemade chocolate hazelnut spread. I've been trying to come up with a homemade dairy-free Nutella to put in the center. I think I'm going to need to keep trying. Tasty, tasty experiments, but still not perfect. :)
Gluten-Free Vegan Linzer Sable Cookies
adapted from Baking: From My Home to Yours by Dorie Greenspan
Ingredients:
8 tablespoons vegan butter (I used Earth Balance, can use pure use vegetable shortening or butter)
1/2 cup evaporated cane juice or granulated sugar
1 Tbsp. ground flaxseed mixed with 3 Tbsp. plus 2 tsp. water (or 1 large egg)
1/2 tsp. vanilla extract
1/2 cup buckwheat flour
1/2 cup brown rice flour
1/2 cup all-purpose GF flour mix (or 1 1/2 cups all-purpose flour instead of the others)
1/4 tsp. salt
pinch ground cloves
pinch ground cinnamon
1 1/2 cups finely ground hazelnuts (can use almonds or walnuts)
your favorite jam, strained or chocolate hazelnut spread
powdered sugar, optional, for dusting
Instructions:
Beat butter and evaporated cane juice with an electric mixer until well combined. Add in the flax/water mixture or egg. Continue beating and add in the vanilla extract. Add the dry ingredients and mix just until combined. Wrap well in plastic wrap and chill until ready to roll out.
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
Roll chilled dough out on a lightly floured surface or between two sheets of waxed or parchment paper to 1/4" thickness. (I rolled the dough out onto parchment and then carefully lifted the paper onto the baking sheet.) Use 2-3" cookie cutters to cut into desired shapes. After baked, spoon a little jam on the bottom cookie, top with the next one. Dust tops with powdered sugar.
Yield: varies depending on size of cookies, but will make about 24, 2" sandwich cookies
The kids like theirs topped with powdered sugar, but I preferred them plain. However you choose to serve them, they're sure to be a huge hit.
4 comments:
First, I'm thrilled you posted this recipe. I've been bemoaning the fact that I can't have any baked goods because I'm vegan, gluten-free. Problem solved.
Second, I have a great recipe for a homemade chocolate hazelnut spread that's vegan and gluten-free. I adore it. The recipe is here: http://www.pizzellesbakery.com/blog/2011/05/recipe-homemade-chocolate-hazelnut-spread/
I'd love to know what you think.
Mmm, I LOVE this kind of cookie, and these look delicious, I cannot wait to try them!
Thank u so much for sharing ,we r a vegetarian family n it's so difficult to find healthy cookies for kids without eggs. I going to try these I have a q , what does Gf flour stand for n where can I find it
Shikha, GF stands for gluten-free. But if you don't have gluten issues, I recommend using regular, all-purpose wheat flour. The cookies will turn out great! Feel free to email me if you have any more questions! :)
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