Name: Vegan Raspberry Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1/2 cup vegan butter (room temperature); 1 flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water); 1 teaspoon vanilla bean paste (or vanilla extract); 2/3 cups cane sugar; 2-3 teaspoons lemon zest (from 1 medium lemon); 1 cup + 3 tablespoons all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 6 tablespoons chopped frozen raspberries

Vegan Raspberry Cookies

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Indulge in a delightful twist on classic cookies with our Vegan Raspberry Cookies Recipe! These scrumptious treats are not only plant-based but also bursting with fresh flavors that will tantalize your taste buds. The combination of juicy frozen raspberries and bright lemon zest creates a sweet and tangy experience in every bite. With their tender centers and slightly crisp edges, these cookies are perfect for sharing at gatherings or enjoying as a cozy snack at home. Plus, they come together easily with simple ingredients, making them an ideal choice for both novice and experienced bakers. Get ready to create moments of joy and warmth with each batch!

Author: Rania
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Approximately 12 cookies 1x
Category: Dessert
Method: Baking
Cuisine: Vegan

Ingredients

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1/2 cup vegan butter (room temperature)
1 flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water)
1 teaspoon vanilla bean paste (or vanilla extract)
2/3 cups cane sugar
2–3 teaspoons lemon zest (from 1 medium lemon)
1 cup + 3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons chopped frozen raspberries

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Instructions

Create the flax egg by mixing ground flaxseed and water in a small bowl; let it sit for five minutes until thickened.
In a mixing bowl, cream together softened vegan butter and cane sugar until light and fluffy.
Incorporate the flax egg and vanilla bean paste; mix until fully combined.
Gradually sift in flour, baking powder, and salt; fold gently until just combined.
Carefully fold in frozen raspberries without overmixing.
Chill the dough in the refrigerator for one hour before baking.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop dough onto the prepared baking sheet, spacing them two inches apart.
Bake for 13-15 minutes or until lightly browned around the edges; allow to cool slightly before transferring to a wire rack.

Nutrition

Serving Size: 1 cookie (30g)
Calories: 120
Sugar: 8g
Sodium: 60mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

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