These vegan and gluten-free raspberry lemon cookies are soft, chewy, and full of zesty, bright flavor from fresh lemon juice and frozen berries.

Ingredients for Lemonade Raspberry Cookies

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 chickpeas to make Chickpea “Tuna” Salad Cucumber Stacks!
• Lemon. You’ll use the juice and zest for these cookies.
• 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!

What is Aquafaba?

Aquafaba is a secret vegan ingredient that makes a fantastic substitute for eggs. It whips up like egg whites and adds some 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 Store Raspberry Lemon Cookies

Store leftover cookies after they’re fully cooled in an airtight container for up to a week. You can also freeze the cookies for up to six months.

Do I Need a Cookie Scoop?

I like portioning the cookies with a cookie scoop, because it ensures that 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.

Can I Store Leftover Dough?

You can store the 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 a minute to the cooking time.

More Vegan and Gluten Free Cookie Recipes

• Matcha Checkerboard Cookies (vegan, gluten free)
• Butternut Squash Snickerdoodle Cookies (vegan, gluten free)
• Cranberry Orange Cashew Butter Cookies (vegan, gluten free, grain free, oil free)

If you make these Raspberry Lemonade Cookies, be sure to let me know what you think with a comment below!

Raspberry Lemon Cookies (vegan, gluten free)

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• Author: Remy Park
• Total Time: 25 minutes
• Yield: 12-15 cookies 1x

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. In a bowl, whip room temp butter and sugar until creamy and smooth.
2. Whip the aquafaba with a small whisk vigorously until nice and foamy and add to the bowl along with vanilla and lemon juice.
3. Add lemon zest, flour, baking powder, baking soda and salt into the bowl and gently fold to combine.
4. Next use your hands to crush frozen raspberries into small pieces and add to the bowl. Stir again to incorporate then transfer the dough to the fridge to chill for 10-15 minutes.
5. Preheat your oven to 350F and prepare a baking sheet with parchment paper or a silicon baking mat.
6. Use a cookie scoop to scoop dough onto the baking 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 cool and enjoy.

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A post shared by Remy Morimoto Park | Vegan (@veggiekins)

Notes

Original recipe by The Fit Peach, adapted and made both vegan and gluten free with adjustments made to measurements and baking method (as necessary).

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: desserts
• Method: baking

Keywords: raspberry lemon cookies, lemon cookies, vegan gluten free cookie, vegan raspberry cookie, raspberry lemonade cookie, gluten free raspberry cookie, gluten free lemon cookie