Prepare Flax Egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let sit for 5 minutes to thicken.

Cream Mixture: Beat together 1/2 cup of vegan butter and 1 cup of cane sugar along with the zest of one lemon until light and fluffy.

Combine Wet Ingredients: Add the prepared flax egg and 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix until smooth.

Mix Dry Ingredients: Whisk together 2 cups of flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually add to the wet ingredients.

Incorporate Raspberries: Gently fold in 1 cup of frozen raspberries with a spatula.

Chill Dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Shape Cookies: Use a cookie scoop to portion out rounds and place them on the lined baking sheet, leaving space between each dough ball.

Bake: Bake for 13-15 minutes until lightly browned on the bottom and soft in the center.

Cool: Let cool on the tray for 5 minutes before transferring to a wire rack.