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Method
*To make the process faster and easier, you may use a stand or hand mixer.
Step 1 of 9
In a bowl, whip butter and sugar until creamy and smooth.
Step 2 of 9
In another bowl, whip the aquafaba with a small whisk vigorously until nice and foamy.
Step 3 of 9
Add aquafaba to butter mixture with vanilla and lemon juice.
Step 4 of 9
Add lemon zest, flour, baking powder, baking soda and salt into the bowl and gently fold to combine.
Step 5 of 9
Next, use your hands to crush frozen raspberries into small pieces and add to the bowl. Stir again to incorporate then transfer the dough to the fridge to chill for 10-9 minutes.
Step 6 of 9
Preheat the oven to 160 C and prepare a baking sheet with parchment paper or a silicon baking mat.
Step 7 of 9
Scoop about 1 tablespoon of dough, leaving 2 inches between each cookie dough ball.
Step 8 of 9
Bake for 20-30 minutes, or until the edges are golden brown.
Step 9 of 9
Let them cool on a rack and enjoy.
Ingredients
1) 8 tbsp Vegan Butter (room temperature)
2) 1 cup Sugar
3) 3 tbsp Aquafaba (brine from can of chickpeas)
4) Juice of 1 Lemon
5) Zest of 1 Lemon
6) 1/2 tsp Vanilla Extract
7) 1 1/2 cups All Purpose Flour
8) 1/4 tsp Baking Powder
9) 1/4 tsp Baking Soda
10) 1/3 cup Frozen Raspberries
11) A pinch of salt (to taste)
