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Raspberry lemon cookies

Finally raspberries are plentiful and cheap at the markets, and some lucky ones (not me unfortunately) are even able to enjoy their own fresh raspberries from their garden for free! 

I had a bunch of raspberries at home that I wanted to do something more with than just eat raw or have on my breakfast porridge, so I decided to use them in these cookies, along with lemon – which is a perfect combination and lovely to enjoy with the afternoon tea, or “fika”, as we call it in Sweden (it’s a very important cultural tradition in Sweden to have fika, preferrably on a daily basis).

Have a wonderful Sunday, and enjoy it to the fullest!


Raspberry lemon cookies
Yields 12
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Total Time
25 min
Total Time
25 min
  1. 1 tbsp crushed flaxseeds
  2. 3 tbsp water
  3. 1 1/3 cup flour
  4. 1 tsp baking powder
  5. 1 pinch salt
  6. 1/4 cup coconut oil, soft
  7. 1/4 cup non-dairy cream cheese
  8. 1/2 cup sugar
  9. 300 g fresh raspberries (frozen work as well)
  10. zest from 1/2 a small lemon
  1. Preheat the oven at 175°C/350F. Whisk flax seeds with water in a bowl and set aside. Combine flour, baking powder and salt in a large bowl.
  2. Mix coconut oil, non-dairy cream cheese and sugar in a separate bowl and add the flax seeds. Add the flour mixture and lemon zest and work into a dough.
  3. Roll the dough into small balls with your hands, flatten them and fold in a few raspberries into each ball. Roll them again, place on a baking sheet and flatten a little bit with your palm. Bake in the oven for about 15 minutes.
Sofia von Porat https://sofiavonporat.com/

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  • Karen
    July 27 at 2:57 am

    I made these tonight and they were awesome — just wanted to let you know you forgot to tell us when to add the lemon juice! I realized it was missing so I added it at the end of step 2, but next time I will probably do it before adding the flour.