Vegan Raspberry Cookies

These soft & chewy Vegan Raspberry Sugar Cookies are made with only 9 ingredients and require only 1 hour of chill time!

5 from 2 votes

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Course: Dessert, Vegan Cookies + Brownies

Cuisine: American

Prep Time: 15

Cook Time: 15

Chill time: 1

Total Time: 1 30

Servings: large cookies

Make the flax egg by mixing the ground flaxseed and water. Set aside for at least 5 minutes until thickened.
Add the butter, sugar, and lemon zest to a mixing bowl and cream together until light and fluffy, about 2 minutes.
Next, add in the flax egg and vanilla. Whip with the butter and sugar for about 30 more seconds to combine.
Add the flour, baking powder, and salt to the mixing bowl. Mix until a thick, yet slightly sticky, cookie batter forms. Do not overmix or else you will form too much gluten and the cookies may be tough and not spread as much.
Once the cookie dough has formed, add in the chopped frozen raspberries (must be frozen NOT thawed). Then, use a spatula to gently fold the raspberry pieces into the cookie dough, making sure not to overmix so you get swirls of raspberries throughout.
Cover the mixing bowl of dough with plastic wrap or with a similar material and add to the fridge to chill for about 1 hour.

Line a baking sheet with parchment paper and preheat the oven to 350F.
Next, remove the dough from the fridge and use a 2-Tablespoon cookie scoop to scoop out 9 evenly-sized cookie dough balls. The dough will be pretty sticky, so don't try to do this step with your hands.
Place the raspberry cookie dough balls onto the baking sheet. Then, very slightly press each dough ball down with your palm. Make sure that each cookie is kept about 2 inches apart since they will spread slightly while baking.
Add the tray of cookies to the oven and bake for 13-15 minutes until the bottoms are lightly browned and the cookie is cooked, but still has soft centers. The cookies will continue baking after they are removed from the oven so the centers should be soft and slightly under-cooked, but not glossy or raw, when they are removed from the oven.
Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie.
Then, let the cookies cool on the baking sheet for 5 minutes. If desired, you can sprinkle extra cane sugar on top of the cookies at this time to give them that "sparkly" sugar cookie look.
After 5 minutes, move the raspberry cookies to a wire rack to finish cooling. Then, serve & enjoy!

Please see blog post for process photos, recipe tips, and substitution notes.
Leftover cookies can be stored in a closed container in the fridge for 2-3 days or in the freezer for up to 1 month. I like to store them between layers of parchment paper so they do not stick together.
These raspberry-filled sugar cookies are very soft and have fresh fruit in them, so I don't recommend ever storing them at room temperature.

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