#CookieLove Blog Hop: Carob Ganache Linzer Cookies

This humble cookie will reluctantly steal the show at any get together. It’s rich carob ganache and hints of almond pair perfectly with the subtle, flaky butter cookies. They are a little time-consuming, but it is so worth it. I’ve never made Linzer cookies before, so this was an interesting experience. I was extremely pleased with the outcome and the good feedback that I received on them!

These cookies would make a great activity to share with friends and family, getting help putting them together would cut the prep time drastically. If you bundle up these darling Linzer cookies, they would make great gifts or would be fantastic for a cookie exchange. You’ll definitely need to try these out!

  • Prep time: 2 hours – Cook time: 30 minutes – Total time: 2 hours 30 minutes – Servings: 30
  • 1 cup(s) of Earth Balance Buttery Sticks
  • 1 cup(s) of Organic Sugar
  • 1 Flaxseed Egg (1 tbsp. Flaxseed w/ 3 tbsp. Warm Water)
  • 1 1/2 tsp. of Vanilla Extract
  • 1/2 tsp. of Almond Extract
  • 2 3/4 cup(s) of Unbleached All Purpose Flour
  • 1/4 tsp. of Sea Salt
  • 1 cup(s) of Carob Chips
  • 1/2 cup(s) of + 2 Tbsp. Earth Balance Organic Soy Milk
  • 1/4 tsp. of Almond Extract
  • 1 1/2 tbsp. of Optional: Powdered Sugar for topping


  1. Using a stand or hand mixer, cream butter and sugar together until fluffy. Mix in flaxseed egg, vanilla and almond extracts. In a medium-sized bowl combine salt and flour, slowly add to the butter until the dough is crumbly but moist.
  2. Cover dough with Saran wrap and refrigerate for an hour.
  3. Pre-heat oven to 350°F an line two baking pans with parchment paper. Roll dough out to 1/8″ thick, using a 3″ wide circle cookie cutter, cut out as many shapes as your dough will allow. Separate half of the cookies, using a smaller circle or preferred shape cut out the center of those cookies.
  4. Place cookies onto the sheets about and 1″ apart from each other, and bake for 9-10 minutes. You may have to bake these in three different sets depending on the size/quantity of your oven(s), hence the 30 minute cooking time.
  5. While the cookies are baking and cooling on racks, melt the carob chips with soy milk in a small pan over medium heat. Add in almond extract and stir until an even consistency. Take off of heat and let cool for 10 minutes.
  6. When the cookies have cooled sprinkle powdered sugar over the cookie tops (ones with the cutouts), and spread a teaspoon or so of the ganache on the bottom of the cookie bases.
  7. Create a cookie sandwich by putting the tops onto the bases, and fill the center with a little more ganache. After all of the cookies are assembled, refrigerate them so that they can set.
There have been so many great recipes submitted into #cookielove this month! It’s awesome to see everyone participating, and I have another cookie recipe coming up soon ( a healthy one, though!). I hope that everyone has had a wonderful holiday season so far, I know that mine has kept me VERY busy.

3 Comments on “#CookieLove Blog Hop: Carob Ganache Linzer Cookies

  1. I love how you call it a flaxseed egg. I helped roll and cut some non-vegan Linzers over the holiday and man was that dough crumbly. Yours doesn’t look crumbly at all. Looks delicious, especially that filling!

    • Thank you! My dough isn’t as traditional as most linzer’s, but I thought it worked really well. I think that next time I’ll try using some almond meal in there as well. 🙂

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