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Gluten Free Nutella Linzer Tart Cookies

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Linzer tart cookies are popular holiday cookies. They’re a cookie variation of a linzer torte, a traditional Austrian holiday dessert. These gluten free Nutella linzer tart cookies would make a great treat for any holiday gathering. 

Linzer cookies are also perfect to use as a Christmas cookie exchange recipe. Your friends will love how pretty these cookies are! It is my favorite time of year and today we are celebrating with linzer tart cookies. If you are a cookie fanatic like me, you will want to check out all of my gluten free cookie recipes.

a stack of gluten free linzer cookies tied with baker's string

Christmas is one of my favorite times of the year…and not just because I get to make and eat a lot of cookies! 🙂 This cookie idea is also perfect to use as a Christmas cookie exchange recipe.

*Here are more of my favorite Gluten Free Cookies for a Cookie Exchange Party!*

What are linzer cookies?

Gluten free linzer torte (or linzer tart or linzer schnitten) is a fancy way to say gluten free linzer cookies. (I love how many names this cookie has, depending on where in the world you are!)

Linzer tart cookies have a fun history because many years ago, they used to be more like a cake, or torte. Over the years, the dough was made smaller into cookie shapes with jam. We love to make these German cookies and love flavored jams to fill them too.

linzer cookies on a rack with powdered sugar dusted on top

A lot of people wonder “Is Nutella is gluten-free?” I am happy to say it is, so grab a jar and enjoy!

I have wanted to use Nutella in a recipe for a long time. Every time I buy a small jar, it seems to vanish before I can create something with it. I have always loved linzer cookies and it was time that I made a version filled with my favorite chocolate, Nutella. These linzer cookies are so easy to make….if your family doesn’t steal your jar of Nutella!

Does this ever happen in your house?

Well this time I had a plan. I bought the Nutella while the kids were at school, then I hid the jar in the garage. I know, I know….silly, right?

But, you have to understand my family. They are HUGE Nutella fans. They can sniff out a jar of Nutella anywhere in my kitchen. I need to start thinking of more delicious gluten free Nutella recipes. Maybe my family will save some for me then :-).

I am happy to report it worked and I hope you and your family enjoy these special cookies to fill up your cookie jar with. (Here are two more delicious cookies to try on your family: Gluten Free Banana Bars and Gluten Free M&M Monster Cookies.)

How to make gluten free linzer tart cookies:

gluten free linzer dough in a bowl

Add the dry ingredients to a large bowl and mix well. Pour in wet ingredients and mix. This linzer cookie dough mixes up really quickly. Refrigerate the cookie dough for an hour then roll to 1/4 inch thickness between two pieces of wax paper.

I have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob’s Red Mill 1 to 1 Gluten Free Flour Blend. This doesn’t mean other blends won’t work, I just haven’t tested any others. Try to avoid flour blends that are high in starch.

As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.

Cutting linzer shapes out of the cookie dough

Use linzer cookie cutters to get the tops and bottoms. You can find linzer cookie cutters online via Amazon, and at local stores like Sur La Table.

Tip: Make sure the cookie cutters you use make it easy to get the middle shape out. I had a set where the shape was difficult to push the dough out of, which caused a lot of tears in the cookie dough.

linzer cookies ready to bake

Place the cut-out cookies on a baking sheet lined with parchment paper and bake at 350 degrees.

adding nutella to the linzer cookie halves

Frost the bottoms with Nutella, jam, or any filling you like!

More fun fillings:

  • Fruit jams and preserves.
  • Frostings.
  • Peanut butter
  • This one may seem a little odd, but chocolate mousse is also delicious in this linzer cookie.

These cookies are perfect for holiday cookie exchange parties!

gluten free linzer cookies on a rack before being dusted with powdered sugar

Put the tops on, then dust with powdered sugar. (Dusting with powdered sugar is optional.)

How do you know when the cookies are finished baking?

These linzer cookies are thin and will not need much time to bake. Bake for 8 minutes and check the cookies. If they are looking slightly golden, they are finished baking. They should take no longer than 10 minutes.

How long will these linzer cookies keep?

These cookies will keep up to 4 days in an airtight container. I highly recommend not using the Nutella or any filling until you are ready to eat the cookies. Sitting for a few days with Nutella or jam will make the cookies soggy.

More Gluten Free Cookie Recipes To Try:

Tools Needed to Make Linzer Cookies:

  1. Linzer cookie cutters. These are cutters I purchased after I made these cookies. The red ones I had were a bit hard to use because the dough would get stuck in them. These work a lot better.
  2. Rolling pin. I love how easy this rolling pin is to use…and a bonus, you can just put it into the dishwasher to clean!
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Gluten Free Nutella Linzer Tart Cookies

Gluten Free Nutella Linzer Tart Cookies

Yield: 24 cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Easy Nutella stuffed gluten free linzer cookies

Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup gluten free flour blend, (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
  • 3/4 cup sugar
  • 1 stick butter, melted
  • 1 egg
  • powdered sugar
  • Nutella

Instructions

  1. In a large bowl, add the dry ingredients.
  2. Whisk to blend.
  3. In a small bowl, add butter, sugar, and egg.
  4. Mix well.
  5. Pour the wet ingredients into the dry ingredients.
  6. Mix and put dough onto plastic wrap.
  7. Refrigerate for 1 hour.
  8. Preheat the oven to 350 degrees.
  9. Remove dough and place on wax paper.
  10. Put another sheet of wax paper onto the top and roll to 1/2 inch thick.
  11. Use a linzer cutter to cut the shapes.
  12. Bake 8 minutes, remove to cooling rack.
  13. When cool, top the bottom with Nutella and add the top.
  14. Dust with powdered sugar.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 110Saturated Fat: 3gCholesterol: 18mgSodium: 34mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 3g
**If your gluten free flour blend doesn't include Xanthan Gum, please add 1/2 to 1 teaspoon! **Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: American / Category: Gluten Free Dessert Recipes

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Reader Interactions

Comments

  1. Gabriela Martinez

    Hi! This cookies look amazing!
    I was wondering if I could substitute butter for coconut oil. And in what proportion?
    Thanks

    Gaby

    Reply

    • Sandi Gaertner

      Hi Gabriela, I haven’t tested this out with coconut oil, but I would say you will need to refrigerate the dough to get the coconut oil very cold before rolling out the dough. Please come back and let us know how it turns out.

      Reply

      • Gabriela Martinez

        Thanks Sandi, haven’t try it yet with coconut oil, but I just got vegan butter. For us outside the US how many grams do you mean by a stick of butter? Thanks

        Reply

          • Gaby

            Thanks Sandi, I finally used vegan butter and I found out that the dough was too sticky to work with, so I added more flour and almond flour. It is too wet… I have a cookie in the oven right now as a test
            Fingers crossed

          • Sandi Gaertner

            That is interesting Gaby. I wonder why vegan butter would behave differently? I hope the test cookie came out. If it works, please let me know how much additional flour so I can make a note in the recipe for other readers 🙂

  2. Kate

    I noticed that there is a discrepancy between your blog post instructions and the official recipe instructions—one says to roll the dough 1/4inch thick, the other says 1/2inch. Which is correct? Half an inch seems very thick.

    Reply

    • Sandi Gaertner

      Hi Cammi, coconut flour absorbs a lot more liquid than almond flour and I haven’t experimented with that flour in this recipe. To avoid nuts, I recommend using 1 1/2 cups of gluten free flour blend (I love Bob’s Red Mill 1 to 1 GF Blend best.) You may need to adjust the liquids slightly…I haven’t experimented with only flour, but you will be able to tell if you need more liquid if the dough is crumbly. Let us know how it turns out 🙂

      Reply

  4. Sandra

    I just made them…they are delichious . Although I didn’t have the almound flour and as a substitute put white rise flour. After taki g from the frezze added a tsp of coconut oil. Went great.
    Thank you for the recipe.

    Reply

    • Sandi Gaertner

      Hi Demi, I have not tried your suggested blend so I don’t know how this would turn out. Oat flour needs more liquid than rice flour so you will probably need to do a lot of experimentation to get it right. Let us know how it turns out.

      Reply

  6. Laurel

    My Christmas list doesn’t seem to be getting shorter especially when I see a recipe that is definitely worth trying. Wondering if these could be made ahead and froze for a couple of weeks?

    Reply

    • Sandi Gaertner

      Hi Laurel, I have not tried to freeze these cooked. The dough will definitely freeze well. Thank you so much for stopping by 🙂

      Reply

  7. Amy

    These look beautiful! I am wondering if either this recipe or your grain free linzer cookie recipe can be made with shortening or coconut oil instead of butter. We aren’t able to do dairy.

    Reply

    • Sandi Gaertner

      Hi Amy, good morning :-). I would say you can use either, but with the coconut oil, they may spread a bit so try to bake a couple first before baking the whole batch to test it. Take care and thank you for your note. Sandi

      Reply

  10. Lauren @ Sew You Think You Can Cook

    I just love that you used Nutella for the filing of your stunning cookies. These could be put behind a bakery window!

    Reply

  18. Marisa

    Hi,

    I must be missing something because I can’t seem to find the actual recipe for these cookies anywhere. Do I have to sign up to be able to see the ingredients and how-to? Please let me know,

    Thanks
    Marisa

    Reply

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