Vegan Lemon Raspberry Cookies

These Vegan Lemon Raspberry Cookies are a delightful treat that combines the refreshing flavors of lemon and raspberry. Perfect for any occasion, from casual gatherings to special celebrations, these cookies are incredibly chewy and easy to make. With just 9 ingredients, you can whip up a batch using frozen raspberries whenever the craving strikes. Enjoy the bright citrus flavor paired with sweet bursts of berries in every bite!

Why You’ll Love This Recipe

• Simple Ingredients: Using only 9 ingredients makes this recipe accessible and easy for anyone to try.
• Quick Prep Time: With a total time of just 30 minutes, you can satisfy your sweet tooth in no time.
• Vegan-Friendly: These cookies cater to vegan diets without compromising on taste or texture.
• Freezer-Friendly: Thanks to the use of frozen raspberries, you can make these cookies anytime, even when fresh fruit isn’t available.
• Bursting with Flavor: The combination of lemon and raspberry creates a refreshing taste that is perfect for any season.

Tools and Preparation

Before getting started with your Vegan Lemon Raspberry Cookies, gather your tools. Having everything ready will make the baking process smooth and enjoyable.

Essential Tools and Equipment

• Mixing bowl
• Hand mixer or stand mixer
• Rubber spatula
• Cookie scoop
• Baking sheets
• Parchment paper

Importance of Each Tool

• Mixing Bowl: A large mixing bowl is essential for combining ingredients evenly without spilling.
• Hand Mixer or Stand Mixer: Using an electric mixer saves time and ensures that the butter and sugar blend well to create a fluffy texture.
• Rubber Spatula: This tool helps fold in the raspberries gently without breaking them apart, maintaining their shape in the cookie dough.

Ingredients

These Lemon Raspberry Cookies are super chewy, require just 9 ingredients, and are completely vegan! And they are made using frozen raspberries so you can whip up a batch at any time the craving strikes.

For the Cookies

• 8 Tbsp Vegan Butter, room temperature
• 1 Cup Granulated Sugar
• 2 tsp Lemon Zest (see note)
• 3 Tbsp Non-Dairy Milk
• 2 tsp Vanilla Extract
• 1 3/4 Cup Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Kosher Salt
• 3/4 Cup Frozen Raspberries (see note)

How to Make Vegan Lemon Raspberry Cookies

Step 1: Preheat the Oven

Preheat your oven to 350° F. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.

Step 2: Cream Butter and Sugar

In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment:
1. Cream together the vegan butter, granulated sugar, and lemon zest.
2. Beat until well combined and fluffy.

Step 3: Mix Wet Ingredients

Add the following to your creamed mixture:
– 3 Tbsp Non-Dairy Milk
– 2 tsp Vanilla Extract

Mix on low speed until everything is well combined.

Step 4: Combine Dry Ingredients

Gradually add:
– 1 3/4 Cup Flour
– 1/2 tsp Baking Soda
– 1/4 tsp Kosher Salt

Mix until just combined. Be careful not to overmix.

Step 5: Fold in Raspberries

Gently fold in:
– 3/4 Cup Frozen Raspberries

Use a rubber spatula to ensure they are evenly distributed throughout the cookie dough.

Step 6: Scoop Dough onto Baking Sheets

Using a 3-tablespoon cookie scoop:
1. Scoop cookie dough balls onto your prepared baking sheets.
2. Leave about 3 inches of space between each dough ball (about 8 per tray).

Step 7: Bake Cookies

Bake each tray individually for:
– 15-17 minutes, or until edges are set and slightly golden.

If cookies spread unevenly, reshape them with a round cookie cutter while still hot. Allow cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack.

Step 8: Repeat with Remaining Dough

Repeat steps for the next tray of cookie dough until all cookies have been baked. Enjoy your delicious Vegan Lemon Raspberry Cookies!

How to Serve Vegan Lemon Raspberry Cookies

These Vegan Lemon Raspberry Cookies are deliciously chewy and bursting with flavor. They can be served in various ways to enhance your dessert experience.

With a Glass of Non-Dairy Milk

• Pair these cookies with a cold glass of almond or oat milk for a delightful combination that complements the cookie’s flavors.

A Scoop of Vegan Ice Cream

• Top your cookies with a scoop of vegan vanilla or lemon ice cream. This creates a creamy contrast and elevates the dessert to new heights.

Drizzled with Lemon Glaze

• Create a simple lemon glaze using powdered sugar and lemon juice. Drizzle it over the cookies for an extra burst of citrus flavor.

Fresh Berries on the Side

• Serve these cookies alongside fresh raspberries or blueberries. The berries add freshness and enhance the fruity flavor profile.

As Part of a Dessert Platter

• Arrange these cookies on a platter with other vegan treats like brownies or fruit bars. This makes for an impressive presentation at gatherings.

Warmed Up in the Microwave

• For an indulgent treat, warm the cookies in the microwave for 10-15 seconds. This makes them even chewier and enhances their aroma.

How to Perfect Vegan Lemon Raspberry Cookies

Achieving the perfect Vegan Lemon Raspberry Cookies is all about technique and quality ingredients. Here are some tips to ensure your cookies turn out amazing every time.

• Use Room Temperature Ingredients: Make sure your vegan butter and non-dairy milk are at room temperature for better mixing and texture.
• Don’t Overmix the Dough: Mix until just combined to prevent tough cookies. Overmixing can lead to dense results.
• Fold in Raspberries Gently: Use a rubber spatula to gently fold in frozen raspberries, ensuring they remain whole for bursts of flavor in every bite.
• Check Oven Temperature: Use an oven thermometer to ensure accuracy, as incorrect temperatures can affect baking times and cookie texture.
• Cool Before Storing: Allow your cookies to cool completely before storing them in an airtight container. This helps maintain their chewiness.
• Experiment with Zest: Feel free to adjust the amount of lemon zest according to your taste preference for more or less citrus flavor.

Best Side Dishes for Vegan Lemon Raspberry Cookies

These Vegan Lemon Raspberry Cookies can be complemented by various side dishes that add balance to your dessert table. Here are some great options:

1. Fresh Fruit Salad
   A mix of seasonal fruits provides freshness and contrasts beautifully with the sweet cookies.
2. Coconut Whipped Cream
   This light, airy topping pairs well with the chewy texture of the cookies, creating a delightful indulgence.
3. Vegan Cheesecake Bites
   These mini desserts add a creamy texture that contrasts nicely with the chewy cookies, enhancing your dessert spread.
4. Chocolate Dipped Strawberries
   The sweetness of strawberries dipped in chocolate adds richness that balances the tartness of the lemon raspberry flavors.
5. Chia Seed Pudding
   Light yet satisfying, this pudding offers a different texture while remaining healthy and refreshing alongside the cookies.
6. Lemon Sorbet
   A chilled sorbet provides a tangy, refreshing complement that enhances the lemon notes in your cookies while cleansing the palate.

Common Mistakes to Avoid

When making Vegan Lemon Raspberry Cookies, it’s easy to overlook a few key details that can impact your cookie’s texture and flavor. Here are some common mistakes to avoid.

• Skipping the Room Temperature Butter: Using cold vegan butter can result in a dense cookie. Make sure to let it sit out until it’s at room temperature for the best results.
• Overmixing the Dough: Mixing too much after adding flour can lead to tough cookies. Mix just until combined for a chewy texture.
• Neglecting to Measure Ingredients Accurately: Using too much or too little flour can affect the consistency. Always use measuring cups for precision.
• Baking on an Unprepared Sheet: Not lining your baking sheets with parchment paper can cause cookies to stick. Always prepare your sheets to ensure easy removal.
• Ignoring Oven Calibration: Every oven is different. If your cookies are burning or not cooking through, consider using an oven thermometer to check the temperature.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store the cookies in the refrigerator for up to 1 week.
• Containers: Use an airtight container to keep them fresh and prevent drying out.

Freezing Vegan Lemon Raspberry Cookies

• Duration: These cookies can be frozen for up to 3 months.
• Containers: Place them in a freezer-safe bag or container, separating layers with parchment paper.

Reheating Vegan Lemon Raspberry Cookies

• Oven: Preheat your oven to 350°F (175°C). Place cookies on a baking sheet for about 5-7 minutes until warm.
• Microwave: Heat individual cookies on high for about 15-20 seconds. Be careful not to overheat, as they might become tough.
• Stovetop: Place a skillet over low heat and warm the cookies for a couple of minutes, turning occasionally for even heat.

Frequently Asked Questions

Can I use fresh raspberries instead of frozen in Vegan Lemon Raspberry Cookies?

Yes, you can use fresh raspberries, but keep in mind they may break down more during mixing. Handle them gently!

How do I make these cookies gluten-free?

To make Vegan Lemon Raspberry Cookies gluten-free, substitute regular flour with a gluten-free flour blend that measures cup-for-cup.

What can I substitute for vegan butter?

You can replace vegan butter with coconut oil or applesauce; however, this may alter the texture slightly.

How do I enhance the lemon flavor in these cookies?

If you want a stronger lemon flavor, consider adding more lemon zest or incorporating lemon juice into the dough.

Can I customize these Vegan Lemon Raspberry Cookies?

Absolutely! You can add nuts like walnuts or almonds or even swap raspberries for blueberries if desired.

Final Thoughts

These Vegan Lemon Raspberry Cookies are not only delicious but also incredibly versatile. They are perfect as a sweet treat any time of day! Customize them with your favorite mix-ins or enjoy them as-is; either way, they are sure to satisfy any sweet tooth. Give this recipe a try and indulge in their chewy goodness!

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Vegan Lemon Raspberry Cookies

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• Author: Vanessa
• Total Time: 25 minutes
• Yield: Approximately 12 cookies 1x

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Description

Indulge in the delightful taste of Vegan Lemon Raspberry Cookies, where zesty lemon meets sweet, juicy raspberries in a chewy treat that’s perfect for any occasion. With just 9 simple ingredients, these cookies are not only easy to make but also vegan-friendly and freezer-ready, making them a go-to dessert whenever the craving strikes. Enjoy the refreshing burst of citrus paired with fruity goodness in every bite, whether as an afternoon snack or a charming addition to your next gathering.

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Ingredients

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• 8 Tbsp Vegan Butter
• 1 Cup Granulated Sugar
• 2 tsp Lemon Zest
• 3 Tbsp Non-Dairy Milk
• 2 tsp Vanilla Extract
• 1 3/4 Cup Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Kosher Salt
• 3/4 Cup Frozen Raspberries

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Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a mixing bowl, cream together vegan butter, granulated sugar, and lemon zest until fluffy.
3. Add non-dairy milk and vanilla extract; mix until combined.
4. Gradually add flour, baking soda, and salt; stir until just mixed.
5. Gently fold in frozen raspberries using a rubber spatula.
6. Scoop dough onto prepared baking sheets, spacing them about 3 inches apart.
7. Bake for 15-17 minutes or until edges are slightly golden; cool on wire racks.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 130
• Sugar: 10g
• Sodium: 75mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: <1g
• Protein: <1g
• Cholesterol: 0mg