Print

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.

Ingredients

Scale

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

Find it online: https://delishfamilyrecipe.com/vegan-raspberry-cookies-recipe/