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Before you jump to Vegan Raspberry Butter Cookies recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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These changes are possible with all sorts of foods and can apply to the oils you cook in and the spread you put on bread. For example, monounsaturated fat like as olive oil can help to offset the bad cholesterol in your diet. Olive oil can also be good for your skin since it is an excellent source of vitamin E. It might be that you already think that you consume fruit and vegetables but it can be worthwhile considering how fresh these are depending on where you purchase these. Organic foods are a great option and will reduce any possible exposure to deadly chemicals. Finding a local supplier of fresh fruits and veggies will give you the choice of eating foods that still have virtually all of the nutrients which are oftentimes lost when produce has been kept in storage before selling it.

To sum up, it is not hard to begin to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to vegan raspberry butter cookies recipe. To cook vegan raspberry butter cookies you only need 9 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare Vegan Raspberry Butter Cookies:

1. Get 2 cups all-purpose flour
2. Prepare 1/2 tablespoon salt
3. Prepare 1/2 cup white sugar
4. You need 3/4 cup vegan butter (slightly soften and cut into cubes)
5. Get 2 tbsp plant-based milk (I use soy milk)
6. Use 1 tsp vanilla extract
7. Prepare 1/2 tsp rum extract
8. Get 1/3 raspberry jam
9. Take Optional : powdered sugar for dusting

Instructions to make Vegan Raspberry Butter Cookies:

1. In a medium bowl, mix flour and salt using whisk. Set aside.
2. Preheat oven to 170 °C. Line 1 extra large baking sheet (or 2 medium) with parchment paper.
3. Add the softened vegan butter to the bowl of a Stand Mixer and fit with a paddle attachment. Beat on medium until creamy (about 30 secs). Then add the sugar and beat on medium until incorporated. Scrape down sides as needed. Now add the vanilla and rum extract and mix on medium (about 30 secs).
4. Turn to low speed and gradually add the flour. Mix until combined or start to form a dough.
5. Using a half-tablespoon measuring spoon, scoop the dough and roll into smooth balls. Then place them on your baking sheet about 1 inches apart.
6. Make the indentations by using the back of a ¼ teaspoon measuring spoon. Press down gently. (some cracks are normal. just smooth them back using your fingers). Place the tray of unbaked cookies into the refrigerator for at least 10 minutes.
7. Using a small spoon, fill each cookie with jam (don't overfill or it will spill out during baking).
8. Bake in the oven for 15 minutes or until lightly golden brown. Remove from oven and let cool on cooling rack for 10-15 minutes before serving. Dust with powdered sugar if desired.

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