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.
Servings: 14 cookies
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
- ⅔ 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.