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Vegan Raspberry Lemon Cookie with a bite taken out of it on a white cloth.
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5 from 1 vote

Vegan Lemon Raspberry Cookies

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 16 Cookies
Calories: 153kcal
Author: Megan Calipari
Cost: $4

Equipment

  • 1 Large Mixing Bowl
  • 1 Hand Mixer
  • 1 Rubber Spatula
  • 1 Cookie Scoop
  • 2 Baking Sheets
  • Parchment Paper

Ingredients

  • 8 tablespoon Vegan Butter, room temperature
  • 1 Cup Granulated Sugar
  • 2 teaspoon Lemon Zest see note
  • 3 tablespoon Non-Dairy Milk
  • 2 teaspoon Vanilla Extract
  • 1 ¾ Cup Flour
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Kosher Salt
  • ¾ Cup Frozen Raspberries see note

Instructions

  • Preheat oven to 350* F. Line two baking sheets with parchment paper.
  • In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter, sugar and lemon zest until well combined and fluffy.
    8 tablespoon Vegan Butter, room temperature, 1 Cup Granulated Sugar, 2 teaspoon Lemon Zest
  • Add the non-dairy milk and vanilla and mix on low until well combined. Then, add the flour, baking soda and salt and mix until just combined.
    3 tablespoon Non-Dairy Milk, 2 teaspoon Vanilla Extract, 1 ¾ Cup Flour, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
  • Add the frozen raspberries and use a rubber spatula to fold them into the cookie dough until they are evenly distributed.
    ¾ Cup Frozen Raspberries
  • Use a 3-tablespoon cookie scoop to scoop cookie dough balls onto parchment-lined baking sheets, leaving 3 inches of space between each dough ball. I like to bake 8 per tray.
  • Bake the cookies, one tray at a time for 15-17 minutes or until the edges of the cookies are set and slightly golden. If your cookies spread unevenly, use a round cookie cutter to reshape them while they are still hot. Then, allow the cookies to cool on the baking sheet for 10 minutes, then move them to a wire rack to continue cooling.
  • Repeat with the next tray of cookie dough.

Notes

2 teaspoons of lemon zest if the zest of 1 large lemon.
Keep the raspberries in the freezer until you are ready to add them to the cookie dough.

Nutrition

Serving: 1Cookie | Calories: 153kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 118mg | Potassium: 29mg | Fiber: 1g | Sugar: 13g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.2mg