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Try my delicious vegan raspberry cookies made with almond flour – short and with a tender crumb, and filled with a POP of raspberry! They make the perfect Valentine’s Day treat or any time treat.

Give them a try, and let me know what you think of the recipe. While you’re here – check out my vegan pumpkin cookies for another utterly delicious cookie.

Three Vegan Raspberry Cookies

Why you’ll love these vegan raspberry cookies 

There are so many reasons why these cookies are amazing – here are my top reasons to make them:

  • Intense raspberry taste: The bright raspberry flavor next to the crispy cookie is just perfection.
  • Homemade goodness: You know exactly what’s in these cookies.
  • Healthier option: By using natural, plant-based ingredients and controlling the amount of sugar added, this vegan raspberry and almond cookie offers a healthier alternative to store-bought versions. 
  • Perfect for sharing: Pack ‘em up in a pretty box and give them as a gift.

Ingredients and substitution notes 

Here are the ingredients to gather:

  • All-natural cane sugar: Choose all-natural cane sugar for a more wholesome sweetness in the cookies. 
  • Vegan margarine (Earth Balance): Earth Balance is a popular brand of vegan margarine, often used as a plant-based alternative to butter in baking. It provides moisture and richness to the cookies without the use of dairy products.
  • Pure vanilla: Using pure vanilla extract enhances the flavor profile of the cookies. Avoid artificial vanilla extracts.
  • Flour: All-purpose flour serves as the base of the cookie dough, providing structure and texture. For a gluten-free option, you can substitute a gluten-free flour blend in equal measure.
  • Salt: Use fine sea salt or table salt for even distribution throughout the dough.
  • Almond flour: This adds a nutty richness and subtle texture to the cookies. Make sure the almond flour is finely ground for a smoother cookie texture. You can make your own almond flour by grinding blanched almonds in a food processor until fine.
  • Raspberry jam: Grab my recipe below.

Here are a few twists and turns to take with this recipe:

  • Coconut raspberry almond cookies: Add shredded coconut or coconut flakes to the cookie dough for a tropical flavor. The coconut adds texture and a hint of sweetness that complements the tartness of the raspberries and the nuttiness of the almonds.
  • Lemony: The zesty taste of lemon pairs beautifully with the raspberries and almonds.

Top tips to make the best vegan raspberry cookies

Here’s how I get pro cookies:

  • Use fresh ingredients: Start with fresh, high-quality ingredients, especially raspberries and almond flour.
  • Chill dough: Chill the cookie dough in the refrigerator for at least 30 minutes before baking. This helps solidify the fats in the dough, preventing the cookies from spreading too much during baking and ensuring they hold their shape.
  • Cool completely: Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack. This helps prevent them from breaking apart and allows them to set properly.
  • Store properly: Store cooled cookies in an airtight container at room temperature for up to one week.

Make ahead of instructions and storage

You can prepare the cookie dough ahead of time and store it in the refrigerator for up to 2 days before baking. 

You can freeze the cookie dough for longer-term storage. Roll out the dough into sheets and place them on a baking sheet lined with parchment paper. 

Place the dough in the freezer until the dough balls are firm, then transfer them to a resealable freezer bag or airtight container. Frozen cookie dough can be stored for up to 3 months.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. Layer the cookies between sheets of parchment paper to prevent them from sticking together.

Freezing Baked Cookies

If you want to freeze baked cookies for longer-term storage, arrange them in a single layer on a baking sheet and place them in the freezer until frozen solid. 

Once frozen, transfer the cookies to a resealable freezer bag or airtight container, separating layers with parchment paper. 

Frozen cookies can be stored for up to 3 months.

Thawing Frozen Cookies

When ready to enjoy, thaw the frozen cookies at room temperature before serving. Alternatively, you can reheat them in a preheated oven at 300°F (150°C) for 5-10 minutes until warmed through. Spread the cookies with the raspberry filling and enjoy.

FAQs

Here’s what you need to know:

How do I prevent the cookies from spreading too much during baking?

Chilling the cookie dough in the refrigerator before baking helps solidify the fats in the dough, preventing excessive spreading. 

Additionally, ensure that your baking sheets are cool before placing the cookie dough on them, as hot baking sheets can cause the cookies to spread too much.

Can I make these cookies gluten-free?

Yes, you can make gluten-free raspberry almond cookies by using a gluten-free all-purpose flour blend in place of regular all-purpose flour. Additionally, ensure that all other ingredients, such as almond flour and baking powder, are certified gluten-free.

Can I use other types of jam or preserves in these cookies?

Yes, you can use various types of jam or preserves in raspberry almond cookies, such as strawberry, blueberry, or apricot. Choose your favorite flavor or experiment with different combinations to create unique cookie variations.

Looking for more vegan cookie recipes? Try my favorite lemon crinkle cookies or my raspberry almond thumbprint cookies.

Watch my make these vegan raspberry cookies on YouTube:

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Three Vegan Raspberry Cookies

Vegan Raspberry Cookies

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  • Author: Chef Ani
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Description

Delicious vegan raspberry cookies made with almond flour – short and with a tender crumb, and filled with a POP of raspberry! They make the perfect Valentine’s Day treat or any time treat.

Ingredients

Scale
  • 1/2 cup (120g) all natural cane sugar
  • 1 cup (200g) vegan margarine (Earth Balance) (If using Coconut Oil, see note below)
  • 1 teaspoon (5ml) pure vanilla
  • 1 3/4 cup (240g) flour
  • 1/4 teaspoon (4g) salt
  • 1 cup (100g) almond flour

Raspberry Filling:

  • 2 cups frozen raspberries
  • 1/3 cup maple syrup
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. If you have a blender, blend the sugar until fine (if you don’t have a blender just add the sugar as is, which works also).
  2. In a stand mixer cream together the butter and the sugar.  Once this mixture is creamy, add the vanilla extract and mix until incorporated.
  3. In a separate bowl sift the flour and salt and then mix together.
  4. While the mixer is running on low speed, add the flour to the creamed sugar mixture.  Next add in the almond flour and mix until combined.
  5. Remove the dough from the mixer. Form into a ball. Wrap the cookie dough in plastic wrap and chill in the fridge for 20-30 minutes.
  6. Preheat Oven to 350 degrees. On a lightly floured Silicone baking mat or piece of parchment paper,  roll out the dough and cut into shapes leaving space around each cookie so it will be easier to remove the extra dough.
    NOTE: If you are making the heart ones above you will need two different size heart shape cookie cutters.  Only cut the small heart shape for the top of the cookie and not the bottom or you will have a sticky mess on your hands. (Half with holes and half without:)
  7. Remove the extra dough from around the cookie and bake for 9-10 minutes or until golden brown on the edges.  Let cool on a wire cooling rack.

Raspberry Filling: 

  1. In a small sauce pan, add the frozen raspberries, maple syrup, and vanilla extract, and simmer for 15-20 minutes, until it reaches a jam like consistency.
  2. NOTE: This filling will thicken as it cools so don’t let it cook so long that it gets too thick to spread onto your cookies.

Assembling the Cookies:

  1. Spread a small amount of raspberry filling on the cookie (without the hole) and space another cookie (with the hole) on top.  If you want the dusted powder sugar look, then dust the top cookie before placing it on top of the cookie.
  2. These cookies are best if assembled right before serving.  They store better if filling is kept separate, as it tends to soften the cookies when covered.

Notes

Note:  If using Coconut oil instead of vegan margarine, do not refrigerate dough, or at least not for more than 5 minutes or so, it will harden very quickly.  Coconut oil is a little harder to work with, but it yields a wonderful cookie.  The coconut oil cookie is also a little more fragile so be extra careful when assembling the cookie.

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