Ingredients
Wet 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)
Dry Ingredients
- 2/3 cup cane sugar (plus extra for topping if desired)
- 2-3 teaspoons lemon zest (zest from 1 medium lemon)
- 1 cup + 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 6 tablespoons chopped frozen raspberries (must be frozen, not thawed)
Instructions
- Make the flax egg: Mix 1 tablespoon (8 grams) of ground flaxseed with 3 tablespoons of water. Let it sit for at least 5 minutes until it becomes thick and gelatinous. This mixture will be used as an egg substitute in the recipe.
- Cream butter and sugar: In a mixing bowl, combine the vegan butter, cane sugar, and lemon zest. Beat the mixture for about 2 minutes until it is light, fluffy, and well incorporated, which helps achieve a tender cookie texture.
- Add flax egg and vanilla: Whip the thickened flax egg and vanilla bean paste (or extract) into the butter and sugar mixture. Continue beating for about 30 seconds to combine evenly, ensuring the flavors are well blended.
- Add dry ingredients: Stir in the all-purpose flour, baking powder, and salt until a thick, slightly sticky dough forms. Take care not to overmix the dough to prevent tough cookies and to help them maintain their shape without spreading too much.
- Fold in raspberries: Gently fold the chopped frozen raspberries into the dough using a spatula, creating swirls of berries without overmixing or breaking them down to retain their texture and burst of flavor.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for about 1 hour. This step firms up the dough and enhances the flavor development for better baking results.
- Prepare to bake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Scoop cookies: Remove the chilled dough from the fridge. Using a 2-tablespoon cookie scoop, portion out 9 sticky dough balls onto the prepared baking sheet, spacing them 2 inches apart. Lightly press the dough balls with your palm to shape the cookies gently.
- Bake the cookies: Bake in the preheated oven for 13-15 minutes. Look for lightly browned bottoms with soft centers that should appear slightly undercooked but not glossy or raw, as the cookies will firm up during cooling.
- Create wrinkly tops: Immediately after removing the baking sheet from the oven, gently tap it on the counter to create a rustic, wrinkly texture on the top of the cookies, adding a charming homemade appearance.
- Cool and optionally add sugar: Allow the cookies to cool on the baking sheet for 5 minutes. If desired, sprinkle extra cane sugar over the warm cookies for a sparkly, sugar-cookie style finish.
- Finish cooling and serve: Transfer the cookies to a wire rack to cool completely before serving. Enjoy soft, flavorful vegan raspberry cookies perfect for sharing or snacking.
Notes
- Ensure raspberries are frozen and not thawed when folding them into the dough to maintain texture and avoid sogginess.
- Do not overmix flour into wet ingredients to keep cookies tender and prevent spreading.
- Chilling the dough is essential for texture and flavor development.
- Use vegan butter to keep the recipe fully plant-based and dairy-free.
- If cane sugar is unavailable, organic white sugar can be substituted, but flavor may differ slightly.
- Vanilla bean paste adds a richer vanilla flavor, but vanilla extract works well as an alternative.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
