Healthy Vegan Lemon Raspberry Muffin Cookies

if you’re looking for a yummy summertime snack with a hint of sweetness, then these Healthy Vegan Lemon Raspberry Muffin Cookies are for you!

packed with refreshing lemon and raspberries, these muffin cookies are perfect for a quick snack, breakfast or dessert!

i used bananas and maple syrup to sweeten the muffin cookies and balance the tartness of the lemon and raspberries.

these muffin cookies are so addicting and definitely filling too! i just LOVE how they’re a perfect hybrid of a muffin and a cookie.

if you’re not a fan of raspberries, feel free to use another berry like blueberries or blackberries.

you will need fresh berries for this recipe though because frozen have too much water content.

the base of the cookies are made with gluten free flour and also almond flour. the combination makes them the BEST texture.

Healthy Vegan Lemon Raspberry Muffin Cookies are dense yet totally fluffy/moist at the same time.

also, Healthy Vegan Lemon Raspberry Muffin Cookies are really easy to make too!

while your oven is preheating at 350 degrees, mix all of your wet ingredients first and then fold in the dry ingredients. this will make a perfectly thick dough!

i coated the raspberries in a little bit of gluten free flour and slowly mixed them into the dough mix. i recommend being as gentle as possible, as they will try to break up a bit!

you can use a large ice cream scoop to evenly distribute the mix and bake for 22 minutes.

i made a delicious glaze using lakanto powdered monkfruit sweetener mixed with dairy free milk to top it off, but you can use any glaze you like!

Healthy Vegan Lemon Raspberry Muffin Cookies are

perfect for summertime

gluten free

freezer friendly

easily portable

dense yet moist

made with wholesome ingredients

semi-sweet and lightly tart

if you love Healthy Vegan Lemon Raspberry Muffin Cookiestry these other recipes from my blog!

Vegan and Gluten-Free Banana Cookie Cake

Vegan Chocolate Chip Cookies Stuffed with Caramel

Epic Vegan and Gluten-Free Chocolate Chips Cookies

Semi-Homemade Vegan and GF Cookies and Cream Cake

Vegan Pumpkin Chocolate Chip Cookie Skillet

Fudgy Vegan Sweet Potato Cookie Skillet

Homemade Vegan Protein Cookie Cereal

Vegan and Gluten Free Levain Cookies

Vegan S’mores Chocolate Chip Cookie Cups

Vegan Sweet and Salty Brownie Cookies

Giant Vegan S’mores Chocolate Chip Cookie

here’s everything you need to make my Healthy Vegan Lemon Raspberry Muffin Cookies

1 cup almond flour

1 and 1/2 cups gluten free measure for measure flour

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla extract

1/3 cup maple syrup

1/3 cup mashed banana

1/3 cup melted vegan butter

1/8 cup lemon juice

1 tbsp lemon zest

1 cup fresh raspberries coated in a tbsp of flour

lakanto powdered monkfruit sweetener mixed with dairy free milk for the glaze 

are you going to make my Healthy Vegan Lemon Raspberry Muffin Cookies?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Healthy Vegan Lemon Raspberry Muffin Cookies

Recipe by MaryCourse: Breakfast, Cookies, Desserts, Muffins
Servings

8

servings
Prep time

10

minutes
Cooking time

22

minutes

Ingredients

  • 1 cup almond flour

  • 1 and 1/2 cups gluten free measure for measure flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp vanilla extract

  • 1/3 cup maple syrup

  • 1/3 cup melted vegan butter

  • 1/3 cup mashed banana

  • 1/8 cup lemon juice

  • 1 tbsp lemon zest

  • 1 cup fresh raspberries coated in a tbsp of flour
  • lakanto powdered monk fruit sweetener mixed with dairy free milk for the glaze 

Directions

  • preheat the oven to 350 degrees.
  • mix all wet ingredients first and then fold in the dry ones until a thick dough forms.
  • coat the raspberries in a little bit of gluten free flour and gently incorporate them into the mix. they will break up a bit but try to be as gentle as possible.
  • use a large ice cream scoop to evenly distribute the muffin cookies and bake at 350 degrees for about 22 minutes. 
  • drizzle with a glaze of choice and enjoy! store in the fridge in an airtight container and warm up before eating.

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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