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–+ servings
Vegan Raspberry Cookies

Chewy Vegan Raspberry Cookies Bursting with Flavor

Indulge in these Vegan Raspberry Cookies, a delightful treat bursting with fresh raspberries and zesty lemon flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Servings: 9 cookies
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 0.5 cup Vegan Butter Adds richness and softness; substitute with solid coconut oil if needed.
  • 0.75 cup Cane Sugar Provides sweetness; ensure it’s organic for a vegan option.
  • 1 tablespoon Lemon Zest Fresh lemons are best for zest.
  • 1 tablespoon Ground Flaxseed Acts as an egg substitute when mixed with water.
  • 1.5 cups All-Purpose Flour Provides structure; use gluten-free blend if needed.
  • 1 teaspoon Baking Powder Helps cookies rise; use aluminum-free for healthier baking.
  • 1 pinch Salt Balances sweetness; use sea or table salt.
For the Filling
  • 1 cup Frozen Raspberries Offers juicy bites; avoid fresh as they break down during baking.
  • 1 teaspoon Vanilla Bean Paste Adds aromatic flavor depth; can substitute with pure vanilla extract.

Equipment

  • Mixing Bowl
  • hand mixer
  • Rubber spatula
  • Baking sheet
  • Parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Prepare the flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let sit for 5 minutes until thickened.
  2. Cream together 0.5 cup of vegan butter, 0.75 cup of cane sugar, and lemon zest in a large bowl until fluffy.
  3. Incorporate the flax egg and 1 teaspoon of vanilla bean paste into the mixture until smooth.
  4. Combine 1.5 cups of flour, 1 teaspoon of baking powder, and pinch of salt in a separate bowl then gradually add to wet ingredients, stirring until combined.
  5. Fold in 1 cup of frozen raspberries gently.
  6. Chill the dough for 1 hour.
  7. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  8. Shape the dough into about 9 sticky balls and flatten slightly.
  9. Bake for 13-15 minutes or until lightly browned on the bottom.
  10. Tap the baking sheet on the counter to encourage wrinkling.
  11. Cool for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 2gSodium: 60mgPotassium: 60mgFiber: 1gSugar: 10gVitamin C: 5mgCalcium: 1mgIron: 5mg

Notes

For optimal juiciness, use frozen raspberries. Allow the cookies to cool properly for the best texture.

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