Recipe: GF Valentine Linzer Hearts (SCD/GAPS)

Recipe: GF Valentine Linzer Hearts (SCD/GAPS) post image

I was dreaming of this grain-free linzer tart with raspberry jam that is appropriate for SCD/GAPS diets. The store bought cookies look so pretty with the white powder sprinkled on them — but I remember them as being too sweet. Between the sweeteners used in the dough, in the jam and the confectionery sugar on top — yicks! my teeth hurt just thinking about it! This recipe will satisfy the hopelessly romantic adult or child and will send a little love your way!

Valentine Linzer Hearts



Instructions for the dough

  1. Preheat oven to 325 degrees F
  2. Line 2 -3 cookie sheets with parchment paper
  3. In a food processor process the eggs, honey, and vanilla
  4. Keep the processor going and add in small pieces of the ghee through the chute until it is all combined
  5. Add the flours, baking soda and salt and process
  6. Keep processing until a dough forms and it becomes a ball that collects in one place
  7. You may need to scrape the sides a few times
  8. You may need to add tiny amounts of coconut flour to get the dough into a ball
  9. When the dough is ready, scrape it out of the processor and place it at your workplace
  10. You may want to work on parchment paper or a clean floured surface
  11. Divide the dough into 3 separate pieces and shape into round discs on clear wrap
  12. Take one disc and set in at your work place
  13. Using a rolling pin with the clear wrap on top, roll out the dough until it is 1/8 to 1/4 inch thick
  14. When the dough is rolled to your liking remove the clear wrap and cut your shapes
  15. A spatula may be helpful in placing the shapes on cookie sheets
  16. Make half of the shapes the bottom heart and half the same size heart but with the center cut out with the smaller heart
  17. Use the next disc in the same way until all the dough is finished
  18. You may collect all the scrapes and form another disc and roll out for cutting one time (if the dough is too sticky, refrigerate for 10 minutes)
  19. Wipe the cookie tops with egg white to make it shiny (optional)
  20. Bake for 7 – 9 minutes or until browned

Instructions for the filling

  •  Click over to my raspberry jam post to make this simple filling

Putting it all together

  • Line up your bottom cookies and turn bottom side up
  • Using a small spatula, gently wipe about a teaspoon of the filling onto the cookie
  • Gently cover with the top cookie
  • This recipe yielded 1 1/2 dozen filled cookies

Watch the video for making this grain-free, dairy-free roll out dough (from a previous recipe)

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Tropical Traditions Gold Label Virgin Coconut Oil

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Leave a Comment

  • Brenda Scott February 9, 2012, 8:47 pm

    Hey Jill, these look amazing! I loved the Linzer cookies at Christmas! What a fun idea to make them heart shaped! My kids will enjoy these! 🙂 isn’t it fun to experiment with real food “copycat” recipes, even within restrictions like GAPS? It’s a fun challenge, I think! You’re doing awesome!!

  • Mali Korsten (The Korsten Chronicle) February 10, 2012, 4:24 am

    These are so cute! And hopefully by Valentine’s Day I’ll be on to full GAPS and will be able to try them!

  • Judy@Savoring Today February 10, 2012, 8:29 am

    Lovely cookies! I included a link to this post in my Valentine Feature Friday at Savoring Today, have a great weekend!

  • Raquel February 10, 2012, 9:12 am

    These look great! Can I use coconut oil instead of the ghee/butter?

    • Susan February 10, 2012, 1:33 pm

      I wondered the same thing since my daughter had to come off all dairy. I’m going to give it a try this weekend.

      • Dr. Jill Tieman, CCN, DACBN February 10, 2012, 9:10 pm

        Raquel and Susan,
        I’m not sure if the coconut oil would work as well as ghee or butter. They will be very soft with coconut oil and may be harder to cut — you could put the dough in the refrigerator for 15 minutes to firm it up if it is too soft, but it still will not be as firm as with butter or ghee. Let me know if you try it with coconut oil!

  • Shannon | JustAsDelish February 10, 2012, 11:01 am

    Oh I love your GF valentine cookies.. i don’t have much luck with GF cookie recipes, i can’t wait to try your recipe with coconut flour. thanks for sharing!

  • France @ Beyond The Peel February 10, 2012, 12:33 pm

    I love when I find a cookie recipe that uses whole food ingredients. Makes me so happy because it’s actually kind of rare, at least in the big cookie picture.

  • Winnie February 14, 2012, 3:59 am

    They look wonderful and delicious!
    This is a very unique recipe for me and I’ve seen or tasted them with coconut – love the idea

  • Jill February 14, 2012, 5:55 pm

    Just pulled them out of the oven and they are adorable! Thanks for sharing the recipe! It helps make GAPS all the nicer!

  • Matt @ RecipeLion February 15, 2012, 11:22 am

    This dessert looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a cookbook prize package:

    • carpet cleaning san diego March 27, 2014, 9:01 pm

      This is a topic that’s close to my heart… Thank you!
      Where are your contact details though?

  • April @ The 21st Century Housewife February 16, 2012, 12:53 pm

    These are beautiful! What a lovely, homemade, healthy treat. Thank you for sharing them.

  • Miz Helen February 17, 2012, 5:24 pm

    Your Linzer Hearts are lovely and they look delicious, do you have any left? Thank you so much for sharing with Full Plate Thursday and have a great week end.
    Come Back Soon!
    Miz Helen

  • Judith November 10, 2012, 1:27 pm

    Hi Jill, thank you for the linzer recipe. they are my favorite cookie and i love having them at Christmas. Can’t wait to try them. Best, Judith

  • Marcy December 18, 2012, 11:22 pm

    These look yummy. I tried to make coconut flour in my food processor, from ground dried coconut, but it just got smaller, not really flour-ish — could I still use it in this recipe?