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Gluten Free Nutella Linzer Tart Cookies

Sandi Gaertner
Easy Nutella stuffed gluten free linzer cookies.
4.59 from 12 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 135 kcal



  • 3 tablespoons powdered sugar


  • cup Nutella


  • In a large bowl, add the dry ingredients.
  • Whisk to blend.
  • In a small bowl, add butter, sugar, and egg.
  • Mix well.
  • Pour the wet ingredients into the dry ingredients.
  • Mix and put dough onto plastic wrap.
  • Refrigerate for 1 hour.
  • Preheat the oven to 350º F.
  • Remove dough and place on wax paper.
  • Put another sheet of wax paper onto the top and roll to ½ inch thick.
  • Use a linzer cutter to cut the shapes.
  • Bake 8 minutes, remove to cooling rack.
  • When cool, top the bottom with Nutella and add the top.
  • Dust with powdered sugar.


  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
  4. To make this recipe dairy-free, substitute the butter for vegan butter.
  5. These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Serving: 1gCalories: 135kcalCarbohydrates: 13gProtein: 2gFat: 9gSaturated Fat: 4gCholesterol: 17mgSodium: 38mgPotassium: 19mgFiber: 1gSugar: 10gVitamin A: 128IUCalcium: 23mgIron: 1mg
Keyword gluten free linzer cookies, nutella linzer cookies
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