Raspberry Cookie Crumble

This recipe came about the way most of my recipes come about. I have too much of something, or not enough of something, and I cook accordingly.

Strawberries are a huge deal in my house. They are the only fruit my four year old will eat. So we buy them. Even though they are out of season, cost a fortune, and the quality is poor.

Well, raspberries were on sale this week. Buy 1 Get 1 FREE, in fact. So I got them, and thought I could call them “baby strawberries”, and maybe my girl would eat them. Turns out, NO. ┬áSo I was left with lots of raspberries. And of course I could have made smoothies with them. But c’mon. Raspberry. Cookie. Crumble.




  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 3/4 cup vegan butter
  • 1 tablespoon ground flax
  • 1tablespoon almond milk
  • 1 teaspoon vanilla extract
  • 2 1/4 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 cups raspberries, fresh or frozen


  1. Cream butter and sugars together in a medium bowl, until fluffy. Add flax, almond milk, and vanilla. Mix until incorporated.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Pour wet ingredients into dry ingredients. Mix until dough is formed and without clumps.
  4. Preheat oven to 350 degrees.
  5. In a greased 8×8 casserole dish, press 3/4 of the dough to the bottom in an even layer.
  6. Add raspberries in an even layer over the cookie dough.
  7. Crumble remaining dough over the raspberries.
  8. Place in the oven and bake for 35 minutes.
  9. Enjoy!
If you give this recipe a try, take a photo and tag #crueltyfreefamily and/or #pleasepassthepeace. We are so excited to see your recreations!