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Vegan Raspberry Crumble Cookies

The Best Raspberry Crumble Cookies are made vegan with a sweet sugar cookie base, homemade raspberry compote and topped with crumbles and sweet glaze. Enjoy these flavorful lemon raspberry cookies with coffee, tea or as a sweet treat in the evening.

Raspberry crumble cookies on a pink backdrop

Sweet raspberry compote filled sugar cookies with crumbles and sweet glaze, these cookies will quickly convert any non-believer that vegan desserts are just as delicious as their dairy filled counterparts. I was inspired by my lemon blueberry cookies and my favorite Costco raspberry crumble cookies to bring you this simple and delicious recipe.

You’re going to love them!

Raspberry crumble cookies on a pink backdrop broken in half

How to make raspberry crumble cookies

These lemon raspberry cookies have a few steps but I promise you that they are worth it. Included below are some shortcuts to reduce your cook time if you are on a time crunch.

What you need:

  • vegan butter
  • cane sugar and powdered sugar – I used organic
  • lemons
  • flax meal – combined with water will make a flax “egg”. You can use a real egg if not vegan
  • all purpose flour
  • vanilla extract
  • salt and baking powder

Raspberry filling

  • fresh or frozen raspberries
  • lemon juice
  • cornstarch
  • maple syrup

For the crumbles

  • vegan butter
  • all purpose flour
  • sugar
  • salt
Raspberry crumble cookies on a pink backdrop

IF YOU LOVED THIS SPRING RECIPE…

You are going to love some of my favorite recipes from the blog

Vegan Lemon Tart

Vegan Lemon Muffins with Poppy Seeds

No Bake Lemon Pie Cups

or you will love these Easy-to-Make Strawberry Cheesecake Cookies by Truffle Nation.

Vegan Raspberry Crumble Cookies

The Best Raspberry Crumble Cookies are made vegan with a sweet sugar cookie base, homemade raspberry compote and topped with crumbles and sweet glaze. Enjoy these flavorful lemon raspberry cookies with coffee, tea or as a sweet treat in the evening.
Pin Recipe
Prep Time30 minutes
Cook Time16 minutes
Total Time46 minutes
Course: Dessert
Cuisine: American
Keyword: raspberry crumble cookies
Servings: 14 cookies
Author: Ciarra Siller

Equipment

  • small pot
  • baking sheet
  • Mixer

Ingredients

for the raspberry filling

  • 2 cups raspberries fresh or frozen
  • ¼ cup maple syrup or cane sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch

for the cookie dough

  • 2 tbsp flax meal
  • 6 tbsp water
  • 1 cup vegan butter soft
  • cup cane sugar
  • ½ cup powdered sugar
  • 2 tsp lemon zest
  • 2 tsp vanilla extract
  • 3 cups all purpose flour spooned and leveled
  • 2 tsp baking powder
  • ½ tsp salt

for the crumbles

  • ½ cup all purpose flour
  • 3 tbsp vegan butter cold
  • 2 tbsp cane sugar
  • pinch salt

for the glaze (optional)

  • ½ cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tbsp almond milk

Instructions

raspberry filling

  • *If you are on a time crunch, you can use store bought raspberry preserves in place of making the raspberry filling.
  • Place all the raspberry filling ingredients into a pot over medium heat. Cook for 2-3 minutes. Use a potato masher or a fork to smash the raspberries and release the juices. Cook for an additional 2-3 minutes and then remove from heat. Let cool.

cookie dough

  • Preheat the oven to 350° F and prepare two baking sheets with parchment paper. In a small bowl, stir together the flax meal and water and set aside to let gel. Place the vegan butter and sugars into the bowl of a stand alone mixer and beat until light and fluffy, about 3 minutes. Add the lemon zest, flax mixture and vanilla and mix to combine.
  • In a separate bowl, stir together the flour, baking powder and salt and then add to the mixer and combine until a dough forms. Try not to over mix the dough. Use a 3" cookie scooper to make 14 evenly sized cookie dough balls and place them on the baking sheets about 3" apart.
    Use your fingertips to press the cookie balls to half their size and use your thumb to create an indent in the center. Fill each center with raspberry filling.

crumbles

  • Place all the ingredients into a food processor and blend until crumbles form. Ultimately you can use a pastry cutter or a fork to combine the ingredients together in a. bowl. Generously sprinkle crumbles over the raspberry filled cookies. Bake the cookies for 12-16 minutes and the bottoms should be golden. Let cool.
  • If desired, stir together the glaze ingredients and drizzle over the cookies and serve.

Notes

These cookies are best if stored in an airtight container for up to 3 days or freeze for 3 months.

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Hi!

I'm Ciarra

Welcome to Peanut Butter Plus Chocolate, where I share indulgent dessert recipes. Here you can find healthier versions of your favorite desserts.

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