Vegan Raspberry Crumble Cookies! These tart-like cookies are sure to impress on your Christmas cookie table.
Simple, delicate, and rich, these Vegan Raspberry Crumble Cookies are a healthy nod to Costco’s Raspberry Crumble Cookies. With a shortcake like bottom, yummy jam center, and a crumble topping, this cookie is definitely going to be one that you want to write home to mom about.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Oh boy!!!!!!!! We totally loved this delicious cookie creation, and we hope you love it too!
You gotta give this one a try!
Tips for Success:
- Flavor Profile: These delicious Raspberry Crumble Cookies are a Whole Food Plant Based nod to Costco’s Raspberry Crumble Cookies. The bottom of the cookies are a beautiful shortbread type of texture, the center is a jam of your choice (we used raspberry) and the top is a crumbly shortbread.
- Dough Texture: The cookie dough texture should be crumbly but can be held together if pinched.
- Cookie Bottoms: Dump and press the cookie dough firmly into the bottoms of the muffin paper liners. Make sure you have a nice solid even bottom. Make sure you pressed evenly across the bottom of the cookie to create a strong bottom. Then press firmly all around the edges to crate that beautiful rippled edge.
- Cookie Dough Distribution: This recipe will make about 12 to 14 cookies. Start by making 12 and estimate if you think you will have enough for the crumble topping. If you have plenty, then make 13 or 14. If you have only a 12-muffin pan, then just make the bottom of the cookies a little thicker.
- Jam Distribution and Hints for Success: Because we do not use oil to line the muffin paper liners like Costco or others, you will need to keep the jam in the center of the cookie. The jam will bleed a little to the edges which is fine, but you want to try to keep it centered as the jam might stick to the muffin liners making it a tiny bit more challenging to remove them.
- Hints for Liner Removal Success: Wait until the cookies are completely cool. If the jam has bled and is sticking to the liners, very gently use a thin-bladed sharp knife and loosen the jam away from the liner, then gently peel off the liners.
- Amount of Jam: This was the most controversial thing about these cookies among taste testers. Some preferred the small amount of jam, while others wanted more. Ultimately, you can decide how much jam you want. Opinions ranged from 1 1/2 teaspoons (most favored) to 1 Tablespoon (or more).
- Sprinkle the Crumble Topping: The dough crumble topping should be generously sprinkled over the jam. You want to see peaks of jam showing through, reference the blog photos.
- Cashew Butter Substitutions: You can substitute with almond butter; however, the almond flavor will come through a tad bit more.
- Raspberry Jam Substitutions: Feel free to use your favorite jam. We also tried strawberry; it was delicious.
Leftovers and Freezing:
Leftovers will generally keep 4 to 5 on the counter, stored in an air-tight covered container.
These cookies can be frozen.
- Cashew Butter: We used Artisana Organic Raw Vegan Cashew Butter. Feel free to use your favorite raw cashew butter in this recipe. Read the label, make sure the only ingredient is raw cashews. Do not use a salted or sweetened cashew butter.
- Raspberry Jam: We used St Dalfour Red Raspberry Fruit Spread. Feel free to use your favorite WFPB jam.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs
- Muffin tin
- Paper muffin liners
- Wire cooling rack (optional)
Simple, delicate, and rich, these Vegan Raspberry Crumble Cookies are a healthy nod to Costco’s Raspberry Crumble Cookies.
- 1 1/3 cups almond flour, lightly packed
- 2 Tablespoons cornstarch (or arrowroot powder)
- 2 Tablespoons dry maple sugar (or dry sugar of choice)
- 1 Tablespoon flaxseed meal
- ¼ teaspoon sea salt *
- 1/3 cup [raw] cashew butter (or almond butter) *
- 2 ½ teaspoons pure maple syrup
- 1 teaspoon vanilla
- 1/3 to ½ cup raspberry jam (+/-) *
- Preheat the oven to 350 F. Place oven rack in the center position, avoiding the lower oven rack placement.
- Line a muffin pan with cupcake/muffin liners, set aside.
- Place all the Dry Ingredients into a bowl, whisk to combine.
- Add the Wet Ingredients to the dry ingredients, stir well to combine (no electric mixer required). The mixture will appear crumbly. Pinch together some dough to see if it holds its shape. If not, add a tiny bit more maple syrup (1/4 teaspoon at a time), just until it holds its shape.
- Dump and press 2 tablespoons of dough into the bottom of each muffin liner. Press down the dough with your fingertips to create a strong, cohesive cookie bottom. Continue to create 12 to 14 cookie bottoms, making sure you save some for the crumble topping.
- Next spread approximately 1 ½ teaspoons of raspberry jam in the center of each cookie, making sure you do not go the edges as the jam will melt a tiny bit and spread on its own. Continue until all the cookies are filled with jam.
- Generously sprinkle the remaining dough crumbs over top of the jam of each cookie.
- Place into a preheated 350 F oven (center rack) and bake for 17 to 20 minutes until the cookies are set and the edges and tops are lightly golden brown.
- Remove from the oven and allow to sit undisturbed until the cookies are cool enough to touch, approximately 10 minutes, then transfer to a wire cooling rack.
- When the cookies are completely cooled, gently remove the cookies from the muffin liners.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 12 to 14 cookies
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