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  • 執筆者の写真Michie

#114 / Linzer Cocoa Cookies (Vegan jam filled cookies) / リンツァーココアクッキー (ヴィーガン ジャムサンドクッキー)















材料 (直径3cm約20組)


* 薄力粉 100g

* アーモンドプードル 20g

* ココアパウダー 15g

* 塩 ひとつまみ


* 植物油(私は白ごま油使用) 50g

* メープルシロップ 40g

* お好みのジャムまたは溶かしチョコレート


1. DRYの材料をボールに混ぜ、WETを加えてまとめる。

2. クッキングペーパーの上に取り出してはさみ、綿棒で3mm程度に伸ばす。

3. 型で抜き、クッキングシートをしいたオーブン天板に並べる。

4. 180度に予熱したオーブンで12分焼く。

5. ジャムまたはチョコレートをはさむ。

6. 冷蔵庫で冷やす。


Even vegans can enjoy "Linzer cookies", Jam sandwich cookies.

The ingredients are very simple.

Use your favorite jam.

When the cookies are cooled with jam in them, the moisture from the jam makes the cookies soft and moist.

If you put melted chocolate between the cookies and cool them, they become crispy and crunchy.

Both are delicious.

This time I had big and small heart molds so I used them, but you can do the same if you have large or small molds. Even if you don't have a mold, you can cut out with a knife, you can get creative and use what you have.

Of course, you can just sandwich jam without holes.

Here is the blueberry jam I used.


"Ingredients" (about 20 cookies of 3cm )


* 100g cake flour

* 15g cocoa powder

* a pinch of salt

* 20g almond powder


* 50g vegetable oil (I use white sesame oil)

* 40g maple syrup

* some jam or melted chocolate your preference



1. (Biscuit) Preheat the oven to 180°C.

2. In a medium bowl, combine the DRY ingredients and mix well with a whisk.

3. Add the WET ingredients and mix until they stick together.

4. Roll the dough between two parchment sheets with rolling pin into about 3 mm thickness.

5. Cut out the dough with a cookie cutter and place on a baking tray lined with a parchment paper.

6. Bake in a preheated oven at 180°C for 12 minutes.

7. Sand jam or melted chocolate with cookies.

8. Cool in a fridge.


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