Vegan Linzer Cookies Filled with Grapefruit and Lemon Curd

Lemon and Grapefruit Citrus Vegan Linzer Cookies are filled with custard and lightly dusted with powdered sugar. These delicious little shortbread cookies are made gluten free and vegan so everyone can enjoy!

colorful curd filled cookies on a blue plate
What you need to make these Vegan Linzer Cookies

These cookies come together rather quickly because the dough and baking take no time at all. After rolling the dough out, cutting the cookies and baking them, next was making the curd which again, came together quickly. In less than an hour, I had an entire batch of these vegan Linzer cookies ready to eat. If you are looking for the perfect linzer cookie cutters, I found mine on amazon and you can grab them here.

lemon and grapefruit curd in bowls on white background and Linzer cookies on baking sheet

So here’s what you will need for the cookies:

  • almond flour
  • gluten free baking flour
  • agave or maple syrup
  • vegan butter
  • vanilla extract
  • flax meal
  • water
  • salt
  • powdered sugar for dusting

And here’s is what you will need for the curds:

  • grapefruit
  • lemons
  • tapioca flour
  • agave
  • water
  • salt
linzer cookies stacked on blue plate with lemons
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blue plate filled with linzer cookies and a bowl full of lemons
linzer cookies scattered on white backdrop with lemon slices

Vegan Citrus Curd Linzer Cookies

These gluten free and vegan shortbread cookies are filled with grapefruit and lemon curd.
Course: Dessert
Cuisine: dairy free, gluten free, vegan
Keyword: cookies, dairy free, gluten free, linzer cookies, vegan
Author: Ciarra Siller


for the cookies

  • 3/4 cup almond flour
  • 2 cups gluten free baking flour
  • 1/4 tsp salt
  • 1/4 cup agave or maple syrup
  • 1/2 cup vegan butter
  • 1 tsp vanilla extract
  • 1 tbsp ground flax meal
  • 1/4 cup + 2 tbsp water
  • powdered sugar for dusting optional

for the grapefruit filling

  • 1 grapefruit juiced
  • 2 tbsp water
  • 2 tbsp tapioca flour
  • 2 tbsp agave
  • pinch salt

for the lemon filling

  • 2 lemons zest and juiced
  • 2 tbsp water
  • 2 tbsp tapioca flour
  • 2 tbsp agave
  • pinch salt


for the cookies

  • Preheat oven to 350 F and prepare a baking sheet with parchment paper. 
    In a bowl, stir together the flax meal and water and then set aside for 5 minutes. 
  • In a microwave safe bowl, melt the butter and then stir in the agave and vanilla. Then add the mixture to the bottom of a stand alone mixer. Add in the almond flour, gluten free flour and salt. Finally add in the flax meal and water mix and using a paddle attachment, stir until a dough forms. Ultimately, you can do this by hand in a large mixing bowl or in a food processor. 
  • Separate the dough into two large balls. Place one between two pieces of parchment paper and roll them out until they are about 1/8 inch in thickness. Use a linzer cookie cutter to cut out cookies and shapes. Transfer the cutouts to the parchment paper and bake for 7-9 minutes. Repeat until you have used all the dough.

for the filling

  • Add your tapioca flour and water to a small pot and whisk until smooth. Turn on low heat and add in the lemon juice, zest, agave and salt and continue whisking until the mixture thickens into a curd, about 1-2 minutes. Repeat this step with the grapefruit. 
  • Place a small spoonfuls of the curd between two cookies and then dust with powdered sugar. Serve!
linzer cookies dusted with powdered sugar

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I'm Ciarra

Welcome to Peanut Butter Plus Chocolate, where I share indulgent dessert recipes. Here you can find healthier versions of your favorite desserts.



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