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Stacked Vegan Raspberry Crumble Cookies

Vegan Raspberry Crumble Cookies

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 20 Minutes
  • Cook Time: 17-20 Minutes
  • Total Time: 40 Minutes
  • Yield: 12-14 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Diet: Vegan


Simple, delicate, and rich, these Vegan Raspberry Crumble Cookies are a healthy nod to Costco’s Raspberry Crumble Cookies.



Dry Ingredients:

  • 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 * 

Wet Ingredients:

  • 1/3 cup [raw] cashew butter (or almond butter) *
  • 2 ½ teaspoons pure maple syrup
  • 1 teaspoon vanilla

Other Ingredients:

  • 1/3 to ½ cup raspberry jam (+/-) *


  1. Preheat the oven to 350 F. Place oven rack in the center position, avoiding the lower oven rack placement.
  2. Line a muffin pan with cupcake/muffin liners, set aside.
  3. Place all the Dry Ingredients into a bowl, whisk to combine.
  4. 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.
  5. 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.
  6. 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.
  7. Generously sprinkle the remaining dough crumbs over top of the jam of each cookie.
  8. 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.
  9. 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.
  10. 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