Vegan Raspberry Cookies Recipe

Introduction

These vegan raspberry cookies are a delightful treat that combines soft, buttery dough with bursts of tangy raspberry flavor. Perfect for a cozy afternoon snack or sharing with friends, they are easy to make and naturally dairy-free.

Ingredients

• 1/2 cup vegan butter (room temperature)
• 2/3 cups cane sugar (plus extra for topping, optional)
• 2-3 teaspoons lemon zest (zest from 1 medium lemon)
• 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 cup + 3 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons chopped frozen raspberries (must be frozen, not thawed)

Instructions

1. Step 1: Prepare the flax egg by mixing the ground flaxseed with the water. Set aside for at least 5 minutes until it thickens.
2. Step 2: In a mixing bowl, cream together the vegan butter, cane sugar, and lemon zest until light and fluffy, about 2 minutes.
3. Step 3: Add the thickened flax egg and vanilla bean paste or extract to the butter mixture. Whip together for about 30 seconds to combine.
4. Step 4: Stir in the flour, baking powder, and salt. Mix until a thick, slightly sticky batter forms. Avoid overmixing to prevent tough cookies.
5. Step 5: Gently fold in the chopped frozen raspberries with a spatula, ensuring they remain in swirls throughout the dough without overmixing.
6. Step 6: Cover the bowl with plastic wrap and chill the dough in the fridge for about 1 hour.
7. Step 7: Preheat the oven to 350°F and line a baking sheet with parchment paper.
8. Step 8: Using a 2-tablespoon cookie scoop, portion out 9 sticky dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
9. Step 9: Very gently press each dough ball down with your palm to slightly flatten.
10. Step 10: Bake for 13-15 minutes until the bottoms are lightly browned and the centers are soft but not raw. The cookies will firm up as they cool.
11. Step 11: Remove the baking sheet from the oven and immediately tap it on the counter to create a wrinkled texture on the cookies.
12. Step 12: Let the cookies cool on the baking sheet for 5 minutes. Sprinkle additional cane sugar on top now if desired for a sparkly finish.
13. Step 13: Transfer the cookies to a wire rack to cool completely, then serve and enjoy.

Tips & Variations

• Use frozen raspberries directly to prevent the dough from becoming too wet; thawed berries may make the cookies soggy.
• Add a pinch of cinnamon or cardamom to the dough for extra warmth and spice.
• Substitute lemon zest with orange zest for a different citrus twist.
• If you prefer crisper cookies, bake for an additional 1-2 minutes, watching closely to avoid burning.

Storage

Store these vegan raspberry cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 2 months. Reheat gently in a low oven or microwave to bring back their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

It’s best to use frozen raspberries as fresh ones can release too much moisture and make the dough wet. If using fresh, pat them dry and add them carefully, but the texture may change.

What can I use as a substitute for vegan butter?

You can use coconut oil or another plant-based margarine, but keep in mind this may slightly alter the flavor and texture of the cookies.

Vegan Raspberry Cookies Recipe

Print Recipe

★★★★★

4.8 from 61 reviews

These Vegan Raspberry Cookies are a delightful treat that combines the tartness of frozen raspberries with a soft, lemon-zested cookie base. Made with vegan butter and a flax egg, they are perfect for those seeking a plant-based indulgence. The cookies are tender with a subtle tang from lemon zest and bursts of juicy raspberry throughout, finished with an optional sparkling sugar topping for extra charm.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 9 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup vegan butter, room temperature
• 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
• 1 teaspoon vanilla bean paste (or vanilla extract)

Sweeteners & Flavorings

• 2/3 cup cane sugar (plus extra for topping, optional)
• 2–3 teaspoons lemon zest (zest from 1 medium lemon)

Dry Ingredients

• 1 cup + 3 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Fruit

• 6 tablespoons chopped frozen raspberries (must be frozen, not thawed)

Instructions

1. Prepare the flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Set aside for at least 5 minutes until the mixture thickens to a gel-like consistency.
2. Cream butter, sugar, and zest: In a mixing bowl, combine the vegan butter, cane sugar, and lemon zest. Beat together until the mixture is light and fluffy, approximately 2 minutes, to incorporate air and dissolve some sugar.
3. Add flax egg and vanilla: Add the thickened flax egg and vanilla bean paste to the creamed mixture. Whip for about 30 seconds more until evenly combined.
4. Mix dry ingredients and form dough: Add the all-purpose flour, baking powder, and salt to the bowl. Mix until a thick but slightly sticky cookie dough forms. Be careful not to overmix to avoid tough cookies.
5. Fold in frozen raspberries: Gently fold 6 tablespoons of chopped frozen raspberries into the dough using a spatula, ensuring raspberries remain in visible swirls without breaking down.
6. Chill the dough: Cover the dough bowl with plastic wrap and refrigerate for about 1 hour to firm up and improve texture.
7. Preheat oven and prepare baking sheet: Line a baking sheet with parchment paper and preheat the oven to 350°F (177°C).
8. Scoop cookie dough: Remove dough from fridge. Using a 2-tablespoon cookie scoop, portion out 9 even-sized dough balls. Due to stickiness, avoid using hands to scoop.
9. Arrange and slightly press cookies: Place dough balls spaced about 2 inches apart on the baking sheet. Gently press each ball with your palm to slightly flatten.
10. Bake cookies: Bake for 13-15 minutes until the cookie bottoms are lightly browned and the centers appear slightly undercooked but not raw.
11. Create wrinkles: After removing from oven, immediately tap the baking sheet on the counter to produce a wrinkled texture on the cookies.
12. Cool and optionally sugar top: Allow cookies to cool on the baking sheet for 5 minutes. If desired, sprinkle additional cane sugar on top for a sparkling finish.
13. Transfer to wire rack and serve: Move cookies to a wire cooling rack to cool completely. Serve and enjoy these soft, fruity vegan cookies.

Notes

• Use frozen raspberries directly from the freezer; do not thaw to maintain swirls and prevent bleeding into the dough.
• Chilling the dough is crucial for shaping and achieving the right texture.
• Do not overmix the dough to avoid tough cookies due to gluten development.
• The cookies are soft-centered and will firm slightly upon cooling.
• The extra cane sugar topping adds a lovely sparkle and texture contrast but is optional.
• Vanilla bean paste provides a richer vanilla flavor compared to extract but can be substituted 1:1.

Keywords: vegan cookies, raspberry cookies, lemon zest cookies, plant-based dessert, soft cookies, vegan baking