Cookies don’t always have to be sweet and a dessert. You can have a delicious cookie for breakfast too!
These cookies are gluten free, low in sugar and flavored with the natural tastes of fresh lemon zest and raspberry! These cookies are very firm, making it a perfect addition to dip into your morning coffee 🙂
To make the cookies even less sweet, you can skip my vegan cashew cream topping and make the cookies alone for breakfast. If you want more of a sweeter dessert, then definitely add the vanilla cashew cream on top!
So without further ado…let us begin!
For the lemon raspberry cookies you will need:
- 3 cups gluten-free flour
- 2/3 cup sugar
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 3/4 cup coconut oil
- 1 cup fresh raspberries
- 1 cup nut milk
- 1 tbsp baking powder
- 1/2 tsp salt
For the cashew cream you will need:
- 1 cup soaked cashews
- 2-3 tbsp maple syrup
- 2 tbsp coconut oil
- 1/2 tsp vanilla
- extra lemon zest for topping
Preheat your oven to 400 degrees.
Add the gluten-free flour, sugar, baking powder, salt, sugar and lemon zest into a large bowl and mix together.
Next, add the coconut oil and lemon juice. Mix the dough together then add in the nut milk. Mix again halfway, then add in the fresh raspberries. This will allow for the raspberries to remain junky and not totally mush together in the dough as it will be fairly hard.
Take out a large baking pan and lightly grease it or cover with parchment paper.
Scoop out a spoonful of dough, roll in your hand and flatten it. Space the cookies about 1 inch apart from each other on the tray and put in the oven. Bake for about 15 minutes then set aside to cool.
Once the cookies are cooled, you can serve!
Step 3: Optional: vegan cashew cream
While the cookies are baking, you can make your cashew cream.
In your high powered blender blend all the cashew cream ingredients except for the lemon zest. You may need to start and stop your blender several times to scrape the sides as the mixture will be thick.
When your cream is fully blended, scoop out a small amount and place it on top of your cooled cookies. Add an additional sprinkle of lemon zest for flavor, and serve immediately.
These cookies will keep great in the fridge for up to a week!
If the cookies are too hard in the fridge, sprinkle with a bit of water and heat for 15 seconds in the microwave or about a minute in the oven, then eat.
2 thoughts on “Lemon Raspberry Breakfast Cookies – Vegan and Gluten Free!”
My daughter is vegan and has introduced me to some great restaurants. Now I am excited about trying our recipes like this to try at home. Thanks
You’re very welcome and glad you like it! I have lots of other recipes as well like my vegan oatmeal cookies or banana breakfast muffins. You can search my vegan categories to see what you like 🙂 Thank you!