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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.
In a bowl, whip room temp butter and sugar until creamy and smooth.
Whip the aquafaba with a small whisk vigorously until nice and foamy and add to the bowl along with vanilla and lemon juice.
Add lemon zest, flour, baking powder, baking soda and salt into the bowl and gently fold to combine.
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.
Preheat your oven to 350F and prepare a baking sheet with parchment paper or a silicon baking mat.
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.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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