Vegan Buckwheat Cocoa Plum Linzer Cookies

Name: Vegan Buckwheat Cocoa Plum Linzer Cookies
Prep time: 80 min
Cook time: 15 min
Total time: 95 min
Yield: 18 servings
Ingredients: 150g Vegan Butter; 80g Sugar; 1package Vanilla Sugar; 1pinch Salt; 2tbsp Vegan Egg Replacer; 2tbsp Oat Milk; 150g Buckwheat Flour; 150g All Purpose Flour; 20g Cocoa Powder; 0.5tsp Baking Powder; 2tbsp All Purpose Flour; 100g Plum Jam; 1tbsp Oat Milk

These vegan buckwheat linzer-style cookies are nutty and slightly earthy from buckwheat flour, with a gentle cocoa note and a sweet-tart plum jam filling. Half the cookies get a little “window” on top, making them look fancy with minimal effort—perfect for winter baking and cookie boxes.

Total Time

95 min

Difficulty

Servings

18 servings

Categories: Cookies Desserts

Allergens: Gluten

Buckwheat cocoa dough Instructions

Prepare the vegan egg replacer according to the package instructions (using the amount listed). Let it sit for a minute to thicken.
In a mixing bowl, beat the softened vegan butter with sugar, vanilla sugar, and a pinch of salt until creamy.
Mix in the prepared egg replacer and oat milk until smooth.
Add buckwheat flour, all-purpose flour, cocoa powder, and baking powder. Mix until a soft dough forms.
Shape the dough into a flat disc, wrap, and chill in the fridge for at least 30 minutes.

Cutting and baking Instructions

Preheat the oven to 180°C (350°F). Line a sheet pan with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 5–6mm thickness.
Cut out an even number of cookies. On half of them, cut a small hole in the center (these will be the tops). Leave the other half solid (bottoms).
Bake for 12–15 minutes, until the cookies look set and the edges feel firm.
Cool on the tray for 10 minutes, then transfer to a rack and cool completely before filling.

Plum jam filling and assembly Instructions

If your plum jam is very thick, stir in a tiny splash of oat milk to loosen it slightly (optional).
Spread a small amount of jam on each solid cookie (bottom).
Top with a cut-out cookie (hole facing up) and gently press to sandwich.
Store in an airtight container at room temperature for up to 3 weeks.

Notes

Buckwheat flour can make dough a bit more delicate—chilling helps a lot when rolling and cutting.
Roll to an even thickness so the tops and bottoms bake at the same speed.
Don’t overbake: pull them when set; they firm up as they cool.
If the jam is too runny, use less per cookie so it doesn’t squish out the sides.
These taste even better the next day once the cookies soften slightly around the jam.

Equipment Needed

Mixing Bowl
Spatula
Kitchen Scale
Plastic Wrap
Oven
Sheet Pan
Parchment Paper
Rolling Pin
Knife
Cooling Rack
Food Storage Container