Chewy and soft oatmeal cookies with sweet raspberries and lemon zest.
These Raspberry Lemon Oatmeal Cookies contain bursts of raspberry, flavors of fresh lemon, and are perfectly chewy and soft.
I can not get over how tasty these Raspberry Lemon Oatmeal Cookies. They are perfectly sweetened and contain bursts of sweet raspberries that pair deliciously with the fresh lemon zest.
These are super simple and easy to make and contain simple ingredients!
Why you’ll love these Raspberry Lemon Oatmeal Cookies:
Soft and chewy. These cookies contain a chewy soft interior and crisp edges.
Simple and easy. This recipe is super simple and easy to make and require simple baking ingredients.
100% vegan. This recipe contains no dairy or egg and uses vegan butter and non-dairy milk.
Ingredient Breakdown:
- Lemon zest – this gets massaged into the sugar and creates a delicious fresh and bright taste that pairs perfectly with the raspberries.
- Vegan butter – my favorite brands are Earth Balance and Country Crock Plant Butter.
- Brown sugar and granulated sugar – the perfect balance of both to create a soft and chewy texture.
- Non-dairy milk – any neutral flavored non-dairy milk works, such as almond, oat, or cashew.
- Vanilla extract – for added flavor. Can also use vanilla bean paste.
- All-purpose flour – I have not tested a gluten-free version of this recipe.
- Old-fashioned rolled oats – I recommend old-fashioned over quick oats.
- Corn starch – helps bind the cookies together.
- Cinnamon – adds a touch of flavor.
- Frozen raspberries – I recommend frozen over fresh so they don’t get too mushed up in the batter, but fresh also works just carefully fold in.
How to make Raspberry Lemon Oatmeal Cookies:
- In a large mixing bowl, use your finger tips to massage lemon zest into sugar until well combined. Add room temperature butter and brown sugar. Use a handheld mixer on medium speed to beat together sugar and butter until light and fluffy. Reduce speed to low and mix in milk and vanilla extract.
- Add oats, flour, corn starch, cinnamon, baking soda, and salt. Combine on low speed until a soft dough forms. Carefully fold in raspberries. Cover and refrigerate for 15 minutes.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper. Use ~1.5 tbsp cookie scoop to distribute dough onto baking sheet. Bake for 14 minutes until light golden brown and crisp on the edges. The centers may seem underbaked, but that’s ok. It will continue to set while cooling. Cool on baking sheet for 10 min before transferring to a wire cooling rack.
Recipe Modifications:
Substitute vegan butter with regular unsalted butter.
Substitute non-dairy milk with regular dairy milk.
Storage Instructions:
Store cooled cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5-6 days.
More Summer Cookie Recipes..
- Dark Chocolate Medjool Date Cookies
- Peach Upside Down Cookies
- Dark Chocolate Double Raspberry Cookies
- Lemon Oatmeal Creme Pies
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Lemon Raspberry Oatmeal Cookies
Ingredients
- ¼ cup (53g) granulated sugar
- 2 tbsp lemon zest
- ½ cup room temperature vegan butter
- ½ cup (108g) packed brown sugar
- 3 tbsp non-dairy milk
- 2 tsp vanilla extract
- 1 ¼ cup (116g) old-fashioned rolled oats
- 1 cup (120g) all-purpose flour
- 1 tbsp corn starch
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup (233g) frozen raspberries
Instructions
- In a large mixing bowl, use your finger tips to massage lemon zest into sugar until well combined. Add room temperature butter and brown sugar. Use a handheld mixer on medium speed to beat together sugar and butter until light and fluffy. Reduce speed to low and mix in milk and vanilla extract.
- Add oats, flour, corn starch, cinnamon, baking soda, and salt. Combine on low speed until a soft dough forms. Carefully fold in raspberries. Cover and refrigerate for 15 minutes.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper. Use ~1.5 tbsp cookie scoop to distribute dough onto baking sheet. Bake for 14 minutes until light golden brown and crisp on the edges. The centers may seem underbaked, but that’s ok. It will continue to set while cooling. Cool on baking sheet for 10 min before transferring to a wire cooling rack.
