Description
These Vegan Lemon Raspberry Cookies offer a delightful burst of tart and sweet flavors, combining zesty lemon with juicy raspberries in a soft, buttery vegan cookie that’s perfect for any occasion. Made without dairy or eggs, they’re an ideal treat for those embracing a plant-based lifestyle.
Ingredients
Scale
Wet Ingredients
- 8 Tbsp Vegan Butter
- 3 Tbsp Non-Dairy Milk
- 2 tsp Vanilla Extract
Dry Ingredients
- 1 Cup Granulated Sugar
- 2 tsp Lemon Zest
- 1 3/4 Cup Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Kosher Salt
Fruit
- 3/4 Cup Frozen Raspberries
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter, Sugar, and Lemon Zest: In a mixing bowl, cream together vegan butter, granulated sugar, and lemon zest until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Non-Dairy Milk and Vanilla: Mix in the non-dairy milk and vanilla extract until fully combined, ensuring moisture and flavor are evenly distributed.
- Combine Dry Ingredients: Gradually add the flour, baking soda, and kosher salt to the wet mixture. Stir gently until just mixed to avoid overworking the dough.
- Fold in Raspberries: Using a rubber spatula, gently fold in the frozen raspberries to evenly distribute them without breaking them up too much.
- Scoop Cookie Dough: Scoop the dough onto the prepared baking sheets, spacing the cookies about 3 inches apart to allow for spreading while baking.
- Bake and Cool: Bake for 15-17 minutes or until the cookie edges turn slightly golden. Remove from oven and cool cookies on wire racks to set properly before serving.
Notes
- Use frozen raspberries directly from the freezer to prevent the dough from becoming too wet.
- Allow cookies to cool completely to avoid crumbling when removing from baking sheets.
- For a more intense lemon flavor, consider adding a teaspoon of lemon juice.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
