Soft Lemon Raspberry Cookies
Treat yourself to my lemon raspberry cookies: soft, slightly chewy, and bursting with tangy lemon and sweet raspberry flavour. These cookies are so good you won't believe they're dairy-free and egg-free!
In the collections
The ingredients
- 1 cup sugar
- ½ cup margarine
- 1 flax egg, 1 tbsp ground flaxseed + 2 tbsp water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour, or gluten-free flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 lemon, zest
- 2/3 cup frozen raspberries, crumbled into small pieces
The method
- Preheat the oven to 350°F (180°C).
- In a large bowl, beat the butter and sugar with an electric mixer until creamy.
- Add the flax egg, vanilla and lemon juice. Mix until combined.
- Add all the dry ingredients and the zest, then mix with a spoon until a dough forms.
- Gently fold in the frozen raspberries (not too much, to keep the marbled effect).
- Refrigerate the dough for about 15 minutes.
- Shape into small to medium balls and place them 5 cm apart on a baking sheet.
- Bake for about 20 minutes, or until the edges are lightly golden.
Nutrition facts
Per serving, for reference only.
- 175Calories
- 7 gFat
- 26 gCarbs
- 1 gFibre
- 2 gProtein
