Plant-Based Chocolate Linzer Cookies

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It’s holiday cookie season! We love experimenting with new recipes each year.

Chocolate mixed with your favorite nut butter makes a great filling for these linzer cookies. We used almond butter but there are so many options, hazelnut butter is another of my favorite, specially for the holiday season.

INGREDIENTS

For cookie dough

• 1/4 cup almond butter made with the NutraMilk
• 1/4 cup white sugar
• 1/4 cup any plant-based milk made with the NutraMilk
• 1 1/2 cup gluten-free flour or all-purpose flour
• 1/2 tsp. baking powder

For Chocolate Filling

• 2/3 cup dark chocolate chips
• 1/4 cup nut butter made with the NutraMilk (I used almond butter)
• 1/8 tsp orange extract optional 

For almond butter

• 2 cups (300g) almonds

INSTRUCTIONS

• Start by making almond butter or nut butter if choice if you don’t have a batch made.
• Place almonds and salt in the NutraMilk container.
• Press Butter cycle, set for 12-13 minutes.
• Press Start.
• Open the container lid.
• If necessary, set for an additional 1-2 minutes for a creamier butter.
• Pre-heat the oven to 360°F/ 180°C.
• In a mixing bowl, add the almond butter, sugar, and plant-based milk. Use a hand mixer to combine the ingredients.
• Add the flour and baking powder and mix again. The ingredients should come together. Use your hands to form a ball. You can use additional flour if it’s too sticky.
• Put the ball of dough into a container or cover in plastic wrap and let it chill in the fridge for 1/2 hour.
• Put the chilled dough onto a lightly floured parchment paper and roll it out.

• Cut out the center of half of the cookies using smaller cookie cutters. You can gather the scraps and re-roll the dough to cut out more cookies.
• Place them on a baking tray lined with parchment paper. Bake them at 360°F/180°C for approximately 8 minutes or until the edges get slightly brown.
• Melt chocolate and mix with nut butter with whisk until well-combined.

• To fill the cookies, stack the "cut-out" cookies on top of the full ones. Fill the inside with 1-2 teaspoons of the chocolate filling using a spoon. Refrigerate the cookies for 30-40 minutes, or until the chocolate has set.

• Store the cookies in an airtight container for up to 4 days at room temperature.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Elephantastic Vegan.