Giant Lemon Raspberry Cookies
Posted by Martina Grace | DESSERTS
Treat yourself to my lemon raspberry cookies—soft, chewy, and bursting with zesty lemon and sweet raspberry flavors. These vegan and gluten-free delights are so delicious, you won’t believe they’re free from dairy, eggs and gluten!
🍽 Servings: 7 🕓 Prep Time: 20 mins 🕓 Cook Time: 25 mins
INGREDIENTS
◦ 1 cup cane sugar
◦ 1/2 cup vegan butter
◦ 1 flaxseed egg (1 tbsp ground flaxseed + 2 tbsp water)
◦ 1 tbsp lemon juice
◦ 1 tsp vanilla extract
◦ 1 1/2 cup gluten-free flour blend
◦ 1/2 tsp baking powder
◦ 1/4 tsp baking soda
◦ Zest of 1 lemon
◦ 2/3 cup frozen raspberries, crumbled into small bits
INSTRUCTIONS
1. Preheat the oven to 350F.
2. In a large bowl, mix with an electric mixer the butter with the sugar until creamy.
3. Add you flaxseed egg, vanilla and lemon juice. Mix until combine.
4. Add all your dry ingredients and the zest, mix with a spoon until you get a dough.
5. Fold in your frozen raspberries (not too much to keep the mosaique effect).
6. Refrigerate for about 15 minutes.
7. Form medium to large sized balls and place them 2inch apart on a baking tray.
8. Cook for about 25 minutes, or until the sides are a little golden.
9. Let them cool at least 10 minutes as they harden slightly.
🌱 Enjoy every bite,
Martina.
NUTRITION FACTS
✦ Raspberries are rich in dietary fiber, which supports healthy digestion, prevents constipation, and promotes a healthy gut microbiome.
✦ Raspberries are packed with antioxidants such as quercetin and ellagic acid, which help combat oxidative stress, protect cells from damage and reduce inflammation.
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