Vegan Raspberry Lemon Cookies (Gluten Free)
Sep 11, 2022 • Updated Jun 20, 2023
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These vegan and gluten-free raspberry lemon cookies are soft, chewy, and full of zesty, bright flavour from fresh lemon juice and sweetness from frozen berries. An easy, delicious cookie recipe with no dairy, gluten, or eggs!
What Makes This Recipe Great
If you’ve been here before, you might have tried my Chai Cookies or these Healthy Chocolate Chip Cookies, which are vegan, gluten-free cookie recipes that my reader’s absolutely love!
Today, I’m sharing my recipe for Raspberry Lemon Cookies. These delicious morsels are made with gluten-free flour, fresh lemon juice and lemon zest, frozen raspberries, and my secret ingredient egg replacement.
These vegan lemon cookies are bright, sweet, and perfectly chewy. They’re easy to make, bursting with flavour, and are sure to be your next favorite!
Ingredient Notes
Here’s what you need for these vegan and gluten-free cookies:
- Butter. Use vegan butter that’s softened to room temperature.
- Sugar. I use organic cane sugar, but any kind of sugar will work.
- Aquafaba. This is the brine from a can of chickpeas. Use the remaining chickpeas to make Chickpea “Tuna” Salad Cucumber Stacks!
- Lemon. You’ll use both the juice and the zest from the lemon for these cookies for the best and brightest lemon flavor. I recommend zesting first, then slicing in half to juice.
- Vanilla bean paste. You can also use vanilla extract.
- Flour. I use gluten-free all-purpose flour.
- Raspberries. Frozen raspberries work great and are cheaper than fresh raspberries!
What is Aquafaba?
Aquafaba is a secret vegan ingredient that makes a fantastic substitute for eggs. It whips up like egg whites and adds structure and protein to baked goods like these cookies.
So next time you’re having Chickpea and Rice Soup, be sure to save the liquid from the can.
How to Make Raspberry Lemon Cookies
- In a bowl, whip room temp butter, and sugar until creamy and smooth.
- Whip the aquafaba with a small whisk vigorously in a separate bowl until nice and foamy, and add to the bowl with the butter mixture along with vanilla and lemon juice.
- Add lemon zest, flour, baking powder, baking soda, and salt into the mixing bowl and gently fold to combine.
- Next, use your hands to crush frozen raspberries into small pieces and add them to the bowl. Stir again to incorporate, then transfer the dough to the fridge to chill for 10-15 minutes.
- Preheat your oven to 350F and prepare a cookie sheet with parchment paper or a silicone baking mat.
- Use a cookie scoop or small ice cream scoop to balls of the dough onto the prepared cookie sheet, leaving 2 inches between each cookie dough ball.
- Bake for 12-13 minutes, until edges are golden brown. If the cookies have spread organically, immediately use a cup or a ring mold to gently re-shape the baked cookies into more of a circle.
- Let the cookies cool on a wire rack, and enjoy.
Expert Tips
- Frozen Fruit: Frozen fruit is picked at optimal ripeness and frozen to keep the fruit ripe and fresh for months to come! I love baking with frozen fruit because it’s cheaper, and you always know it’s ripe.
- Flour: I used a gluten-free flour blend to make these lemon raspberry cookies, but feel free to substitute regular flour if you are not gluten-free. Keep in mind that making these kinds of adjustments could affect the cooking time.
- Mixins: I love these lemon raspberry cookies as is, but if you prefer to add some additional texture and flavor, you can use vegan white chocolate chips or vegan dark chocolate chips. Fold in at the very last step after the batter is combined.
- Egg Replacement: I love using aquafaba, as it has the same structure and consistency as an egg and works so well. If you don’t have this on hand, you can substitute it for a flax egg or chia egg. However, I have not tested this, so let me know how it turns out in the comments below!
Storage Tips
- Store leftover fully-cooled cookies in an airtight container for up to a week at room temperature.
- To freeze, let the raspberry lemon cookies cool completely. Then store in a freezer-safe, zip-top bag for up to six months.
Recipe FAQs
I like portioning the cookies with a cookie scoop because it ensures I get even, round cookies. However, you don’t need to go out and buy one. You can also make round balls of dough and place them on the baking sheet as instructed.
You can store these raspberry lemon cookies before they’re baked. Store the dough in an airtight container in the freezer for up to six months. It’s easier if you portion the dough into cookies before freezing. Then you can bake from frozen. Just add one minute to the cooking time.
More Vegan and Gluten Free Cookie Recipes
Butternut Squash Snickerdoodle Cookies
Cranberry Orange Cashew Butter Cookies
If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!
Raspberry Lemon Cookies (vegan, gluten free)
Ingredients
- 8 tbsp vegan butter room temperature
- 1 cup organic cane sugar
- 3 tbsp aquafaba brine from can of chickpeas
- juice of 1 lemon
- zest of 1 lemon
- 1/2 tsp vanilla bean paste
- 1 1/2 cups gluten free flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup frozen raspberries
- pinch of salt
Instructions
- In a bowl, whip room temp butter, and sugar until creamy and smooth.
- Whip the aquafaba with a small whisk vigorously in a separate bowl until nice and foamy, and add to the bowl with the butter mixture along with vanilla and lemon juice.
- Add lemon zest, flour, baking powder, baking soda, and salt into the mixing bowl and gently fold to combine.
- Next, use your hands to crush frozen raspberries into small pieces and add them to the bowl. Stir again to incorporate, then transfer the dough to the fridge to chill for 10-15 minutes.
- Preheat your oven to 350F and prepare a cookie sheet with parchment paper or a silicone baking mat.
- Use a cookie scoop or small ice cream scoop to balls of the dough onto the prepared cookie sheet, leaving 2 inches between each cookie dough ball.
- Bake for 12-13 minutes, until edges are golden brown. If the cookies have spread organically, immediately use a cup or a ring mold to gently re-shape the baked cookies into more of a circle.
- Let the cookies cool on a wire rack, and enjoy.
Notes
Expert Tips
- Frozen Fruit: Frozen fruit is picked at optimal ripeness and frozen to keep the fruit ripe and fresh for months to come! I love baking with frozen fruit because it’s cheaper, and you always know it’s ripe.
- Flour: I used a gluten-free flour blend to make these lemon raspberry cookies, but feel free to substitute regular flour if you are not gluten-free. Keep in mind that making these kinds of adjustments could affect the cooking time.
- Mixins: I love these lemon raspberry cookies as is, but if you prefer to add some additional texture and flavor, you can use vegan white chocolate chips or vegan dark chocolate chips. Fold in at the very last step after the batter is combined.
- Egg Replacement: I love using aquafaba, as it has the same structure and consistency as an egg and works so well. If you don’t have this on hand, you can substitute it for a flax egg or chia egg. However, I have not tested this, so let me know how it turns out in the comments below!
Storage Tips
- Store leftover fully-cooled cookies in an airtight container for up to a week at room temperature.
- To freeze, let the raspberry lemon cookies cool completely. Then store in a freezer-safe, zip-top bag for up to six months.
Nutrition information is automatically calculated, so should only be used as an approximation.
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